Lemon and Blueberry Muffins (shmaltz muffins)
One of the best muffins we have had were baked on shmaltz. Today we are sharing with you one of our favourite recipes for muffins baked on goose fat. There is also an option to substitute shmaltz for butter or coconut (or canola) oil if you feel like shmaltz is not your thing (all included in the recipe).
Few words about goose fat and why we are using it here. Goose fat has less saturated fat than butter, it's rich in oleic acids. In muffins, it creates beautiful tight but light texture, keeping muffins moist for longer. As it's a pure fat - you will end up using less of it to get the soft texture (fat to flour ratio). One controversial thing is smell. Although, goose fat has fairly strong smell, when baked - it's unnoticeable. This type of fat is usually in our fridge as we are using goose fat to roast potatoes and vegetables - so you will find other uses for it (than solely purchasing it for baking muffins!).
As a result you get moist, soft and light in texture muffins which are zesty and packed with blueberries. Don't forget to rub lemon zest into sugar to release the citrusy flavour. Beating eggs with sugar helps to get that lemony flavour too! Combination of sour cream and goose fat is giving these muffins extra moisture and softness. Sour cream egg wash creates golden shine and demerara sugar topping is forming delicious crunchy top.
Lemon and Blueberry Muffins Recipe:
Yield: 9-10 muffins Tin: muffin tin Time: 15 min prep + 27min baking
- 1 large egg + 1 egg yolk, room temperature - 125g sugar - 15g vanilla sugar (if you can’t get it - use 15g sugar and 1 tsp vanilla extract) - 1 Tbsp lemon zest (zest from 2 large lemons) - 1 and 1/2 tsp baking powder - 1/2 tsp baking soda - 1/4 tsp salt - 60g goose fat, melted (or use 90g melted butter or 90ml coconut oil or canola oil) - 200g sour cream, room temperature - 250g all-purpose flour - 1/5 tsp ground nutmeg - 1/5 tsp ground cardamom - 250g blueberries or wild blueberries
Egg wash: - 1 leftover egg white mixed with 1 tsp sour cream
- topping: 9 generous tsps demerara sugar
1. Preheat the oven to 200C (180C fan forced). Line muffin tin with liners.
2. Prepare muffin batter: Using palms of your hands rub lemon zest into sugar (to release citrusy flavour). Beat 1 large egg and egg yolk with sugar and vanilla sugar until pale and fluffy (2-3min), add baking soda, baking powder, salt, add melted goose fat, sour cream and mix only until combined. Mix flour with cardamom, nutmeg and gently fold in with the rest of ingredients (few swift moves, don’t over-mix). Then gently fold in blueberries. Fill in liners 4/5 high (for our muffin tins it was 2 generous Tbsps of batter per muffin), brush tops with sour cream egg wash and sprinkle each muffin with 1 generous teaspoon demerara sugar.
3. Bake at 200C (180C fan forced) for 7 minutes, then lower the temperature to 175C (155C fan forced) and bake for 18-20min. When baked, leave in the tin for 15 minutes and then transfer to the cooling rack.