Duke's Mayo Muffins
Pastry Chef Laney Jahkel-Parrish of 300 East in Charlotte, NC shares her scrumptious Duke's Mayo Muffin recipe. Serve these at your Easter brunch or any ol' weekend morning when you're in the mood to wake and bake.
2 cups all-purpose flour
¾ cup Duke’s Mayo
½ cup sugar
- ½ t salt
- 1 T baking powder
1 cup milk (any type-dairy or non-dairy)
- 1 t vanilla
- 1 ½ cups fruit or chocolate chips
- Coarse sugar or extra chips for topping
Preheat over to 425 degrees. Line a 12 muffin tin with tulip cups or jumbo muffin liners
- If using fruit, wash and dry completely if fresh, or use frozen (keep frozen).
- Sift or whisk together dry ingredients.
- Blend milk, mayo and vanilla until smooth. Add to the dry ingredients and whisk only 12-15 times until just mixed. A few little dry bits may remain. Fold in fruit or chocolate chips.
- Scoop or spoon into cups until ⅔ full. Top with coarse sugar or extra chips.
- Bake for 15-20 minutes until a toothpick comes out clean. Remove from the muffin pan immediately and cool on a rack to avoid soggy bottoms. These will keep for 1-2 days, tightly wrapped, at room temperature. Or wrap individually and freeze for 2 months.
Note- I like to use jumbo or tulip liners for standard muffins to have a nicely domed top that does not over-brown. If you have standard-sized liners, those will work just fine, just don’t overfill.