The new year is starting off with a bang. Life is so busy and one of my goals this year is to stay in touch with friends. So meeting for lunch or coffee once per week helps me stay in touch with the important people in my life. I met my girlfriend for a late breakfast last week and was inspired to try something new. The breakfast special came with a “biscochito muffin”, I was surprised to find the muffin was rather blah and tasteless! I promptly went home and took my basic muffin recipe and played around with it. I came up with this amazing “Biscochito Muffin Recipe”.
(Inspiration comes to me in many forms. LOL – even when I taste something boring and blah – my mind starts thinking about how to make it better or improve it and this time it was that boring biscochito muffin at a local bakery.)
Biscochito Muffin Recipe
CeceliasGoodStuff.com | Good Food for Good People
- 3 eggs
- 1/2 cup whole milk
- 1/4 sour cream
- 2 teaspoon vanilla extract
- 1 stick melted unsalted butter
- 1 cup sugar
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 tablespoon anise seeds
- 1 tablespoon of raw sugar for topping
- Extra Cinnamon to sprinkle on top
- In large mixing bowl add egg and beat well on medium for about 30 seconds.
- Add milk, sour cream, vanilla extract, butter and sugar, mix again for 30 more seconds until blended.
- Add flour, baking powder and salt, cinnamon, anise seeds, and mix on medium speed for about one minute or until all ingredients are fully blended.
- Pour batter into lined large muffin pans, sprinkle with the raw sugar and cinnamon.
- Bake at 375 degrees for 20 - 22 minutes or until fully cooked.
- TIP: Test with tooth pick, poke in center if it come out clean it is fully cooked. When using dark non-stick baking dishes you may have to reduce cooking time by one or two minutes (18 – 20 minutes).
Anise Seeds are the key ingredient in bischochitos. They are a tiny but flavorful seed. Anise seeds are slightly sweet and have a subtle flavor of liquorice. I added extra to the recipe because I am a BIG fan of liquorice flavor. My daughter said these are the best muffins she has ever had. She ate SIX of them, so I guess they past the taste test! I think you are going to love this recipe too.
Biscochito Muffin Recipe
CeceliasGoodStuff.com | Good Food for Good People
If you are not familiar with the tradition Biscochito cookie, they are soft and flaky. When made correctly they melt in your mouth. The key ingredients are anise seed, cinnamon and a sugar coating. I tried to duplicate that in these muffins. I think it was a success!
Biscochito Muffin Recipe
CeceliasGoodStuff.com | Good Food for Good People
Anise Seeds are used to make traditional Biscochito Cookies served at Christmas time in New Mexico. The tiny seeds have a subtle and aromatic flavor of liquorice. Here is a close up picture of the tiny seeds. They originate in the Mediterranean and in Southeast Asia. If you are familiar with Ouzo the Greek liquor the anise seed reminds me of that same liquorice flavor.
Biscochito Muffin Recipe
CeceliasGoodStuff.com | Good Food for Good People
Nothing is better than a warm homemade muffin for breakfast.
I paired this muffin with our New Mexico Pinon coffee – WOW! These muffins pack a tasty bite and as it turned out it was a fabulous pairing.
Biscochito Muffin Recipe
CeceliasGoodStuff.com | Good Food for Good People
The muffins were light, fluffy, and super moist. This recipe for Biscochito Muffins is a keeper!
Nom, nom . . .
Biscochito Muffin Recipe
CeceliasGoodStuff.com | Good Food for Good People
Until next time. Bon Appetit, Cecelia Dardanes
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