Blueberry-Crumb Muffins (6 jumbo muffins) From Parents.com
Crumb Topping:
2/3 cup all-purpose flour
1/3 cup light-brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup (1/2 stick) cold butter, cut up
Muffins:
2 cups all-purpose flour
2/3 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2/3 cup vegetable oil
1/2 pint (1 cup) fresh blueberries
Confectioners' sugar (optional)
Heat oven to 350 degree F. Coat the 6 wells of a jumbo muffin pan with nonstick cooking spray. Prepare Crumb Topping: In a medium-size bowl, whisk together flour, light-brown sugar, cinnamon, nutmeg and salt. Work in butter with your fingertips until crumbs are formed. Set aside until batter is mixed and in the muffin pan.
Prepare Muffins: In a small bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together 1/4 cup water, the eggs and oil. Stir flour mixture into oil mixture just until moistened. Gently fold in berries.
Divide batter among prepared wells, about 2/3 cup in each. Top batter with crumb topping, dividing equally (about 1/4 cup on each).
Bake at 350 degree F for 33 to 35 minutes. Cool in pans for 10 minutes, then transfer directly to wire rack and continue to cool. Before serving, dust with confectioners' sugar, if desired.
Prepare Muffins: In a small bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together 1/4 cup water, the eggs and oil. Stir flour mixture into oil mixture just until moistened. Gently fold in berries.
Divide batter among prepared wells, about 2/3 cup in each. Top batter with crumb topping, dividing equally (about 1/4 cup on each).
Bake at 350 degree F for 33 to 35 minutes. Cool in pans for 10 minutes, then transfer directly to wire rack and continue to cool. Before serving, dust with confectioners' sugar, if desired.
So, I followed the recipe exactly until dividing up the batter. I don't have a "Jumbo" muffin pan, so I used a regular muffin pan. I got 9 muffins with slightly heaping 1/3 C scoops of batter each. Then, I just divided the topping evenly. They still needed to bake for 35 minutes before they were done. (I started checking at 25 minutes, but maybe that's my oven.)
The verdict: I would have liked a slightly "sweeter" muffin. But that could easily be remedied by switching the amount of flour and brown sugar in the topping, or adding a little more sugar and water to the batter. We'll see what happens next time! Overall, we did like them, and my husband said that he would like to eat them again. Does that make it a success?
Note: When I ate these the second day, I thought they were much better!
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