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Williams-Sonoma Collection: Muffins
Blueberry muffins crowned with a cinnamon and sugar topping, savory cornmeal muffins spiced with jalapeño, tender lemon and poppy seed muffins served with lemon curd—these are recipes that any home cook would be proud to make and bring fresh from the oven to the table.
Williams-Sonoma Collection Muffins includes 40 kitchen-tested recipes for these and other muffins as well as coffee cakes and quick breads. Not only can the recipes be prepared in just an hour or two—they are also wonderfully versatile. Banana-walnut muffins and slices of pumpkin bread are delightful ways to bake with fresh fruits and vegetables. You can serve muffins flavored with Cheddar cheese or pesto as a savory accompaniment to soups and salads. Coffee cakes enriched with raspberries, apples, or chocolate make elegant centerpieces for breakfast, brunch, or afternoon tea.
Each recipe in these pages is shown alongside a beautiful full-color photograph that helps you decide which recipe you want to bake. Additional photographs illustrate side notes with invaluable information about essential ingredients and techniques. You will also find an entire chapter devoted to simple baking basics. This cookbook provides everything you need to create delicious muffins perfect for any meal or occasion.
Williams-Sonoma Collection Muffins includes 40 kitchen-tested recipes for these and other muffins as well as coffee cakes and quick breads. Not only can the recipes be prepared in just an hour or two—they are also wonderfully versatile. Banana-walnut muffins and slices of pumpkin bread are delightful ways to bake with fresh fruits and vegetables. You can serve muffins flavored with Cheddar cheese or pesto as a savory accompaniment to soups and salads. Coffee cakes enriched with raspberries, apples, or chocolate make elegant centerpieces for breakfast, brunch, or afternoon tea.
Each recipe in these pages is shown alongside a beautiful full-color photograph that helps you decide which recipe you want to bake. Additional photographs illustrate side notes with invaluable information about essential ingredients and techniques. You will also find an entire chapter devoted to simple baking basics. This cookbook provides everything you need to create delicious muffins perfect for any meal or occasion.
112 pages, Hardcover
First published January 1, 2003
71 people want to read
About the author
Beth Hensperger
31 books54 followersBeth Hensperger is a passionate professional- and home- baker who is both extremely creative and extraordinarily prolific as an author and developer of quality recipes. Her training included a ten-year apprenticeship as a restaurant and hotel pastry chef as well as having her own custom wedding cake business and attending classes given by some of the top bakers in America. Though restaurant trained, she considers herself more of a dedicated home baker than a chef.
Beth’s writing career began when she was chosen as the Guest Cooking Instructor for the March 1985 issue of Bon Appetit. She is now the author of fifteen cookbooks, many of them best sellers. Her most recent books include: Williams Sonoma Breads (Weldon Owen), Bread For Breakfast (Ten Speed Press), and The Bread Lover's Bread Machine Cookbook (HCP). The Bread Bible (Chronicle Books) is the recipient of The James Beard Foundation Award for Baking in 2000. Beth's Basic Bread Book (Chronicle Books), a sequential text for the beginning home baker, published in the Fall of 1996, was chosen as one of the best baking books of the year by People Magazine. She has been nominated twice for the IACP Julia Child Cookbook Awards. Her books are all represented at the prestigious Culinary Collection of the Schlesinger Library at Radcliffe College in Cambridge, Massachusetts.
When she isn't up to her elbows in flour, Beth is a monthly food columnist with the San Jose Mercury News "Baking By the Seasons". She is a regular contributor to Cooking Pleasures, Food & Wine, Shape Magazine, Bon Appétit, Veggie Life, and Pastry Art and Design Magazines.
Beth’s writing career began when she was chosen as the Guest Cooking Instructor for the March 1985 issue of Bon Appetit. She is now the author of fifteen cookbooks, many of them best sellers. Her most recent books include: Williams Sonoma Breads (Weldon Owen), Bread For Breakfast (Ten Speed Press), and The Bread Lover's Bread Machine Cookbook (HCP). The Bread Bible (Chronicle Books) is the recipient of The James Beard Foundation Award for Baking in 2000. Beth's Basic Bread Book (Chronicle Books), a sequential text for the beginning home baker, published in the Fall of 1996, was chosen as one of the best baking books of the year by People Magazine. She has been nominated twice for the IACP Julia Child Cookbook Awards. Her books are all represented at the prestigious Culinary Collection of the Schlesinger Library at Radcliffe College in Cambridge, Massachusetts.
When she isn't up to her elbows in flour, Beth is a monthly food columnist with the San Jose Mercury News "Baking By the Seasons". She is a regular contributor to Cooking Pleasures, Food & Wine, Shape Magazine, Bon Appétit, Veggie Life, and Pastry Art and Design Magazines.
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Displaying 1 - 9 of 9 reviews
March 10, 2011
I tried 3 recipes from this book:
Polenta Herb Muffins
Fresh Raspberry Sour Cream Crumb Cake
Chocolate Coffee Cake w/ Streusel topping
As you can see, I found the cakes more attractive options than the muffins at the time when I was deciding what ingredients to buy for recipes from this book. And, as it turns out, I accidentally overbaked my muffins, so they became irredeemably crumbly. Maybe I should have tried the bacon muffins.
The cakes were excellent! I substituted blackberries for raspberries.
Polenta Herb Muffins
Fresh Raspberry Sour Cream Crumb Cake
Chocolate Coffee Cake w/ Streusel topping
As you can see, I found the cakes more attractive options than the muffins at the time when I was deciding what ingredients to buy for recipes from this book. And, as it turns out, I accidentally overbaked my muffins, so they became irredeemably crumbly. Maybe I should have tried the bacon muffins.
The cakes were excellent! I substituted blackberries for raspberries.
July 29, 2011
This series is an excellent introduction to cooking because the recipes are easy, easy to follow directions, excellent pictures, and a little bit daring without being out on a limb--should be given to new cooks, young cooks, or those who have failed at other cookbooks
April 20, 2008
Great recipes but some ingredients can be hard to find.
May 31, 2009
I use this book frequently and have yet to make a recipe from it that I don't like. People especially like the Chocolate Chip Muffin.
April 1, 2010
Everything I've made out of this simple little cookbook has been absolutely delicious.
April 19, 2010
los mejores muffins que he probado
March 26, 2012
One word. Yum!
July 18, 2012
tempting collection of muffins, coffee cakes and quick breads
cookbooks
November 13, 2012The zucchini muffin recipe is amazing!
Displaying 1 - 9 of 9 reviews