Streusel Topped Muffins -- Best Recipes

[ Show ]

Support VoyForums

[ Shrink ]

VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

07/16/25 7:36am [ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, [3] ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 05/29/03 3:47:25pm
Author: CB
Subject: Streusel Topped Muffins

STREUSEL TOPPING

1 tablespoon. unsalted butter
1/3 cup brown or white sugar
1/2 tsp. cinnamon
1/2 cup finely chopped walnuts

MUFFIN BATTER

1 1/3 cups light brown sugar, packed firm
2/3 cup vegetable oil
l tablespoon citrus zest finely minced,
1 egg
1 cup buttermilk
2 teaspoons pure vanilla
2 1/2 cups - 2 3/4 cups unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cinnamon
tiny pinch salt
1 3/4 cups coarsely chopped fruit*, (See Choices in Fruit) lightly packed
Prepare citrus zest and streusel and set aside.

Preheat oven to 400�. Line muffin cups with paper liners.

In a large bowl, whisk together the oil, brown sugar, citrus zest and egg. Do not overbeat, mixture should be pasty. Blend in the vanilla and buttermilk.

In a separate bowl, stir together flour, soda, and cinnamon. Blend gently into batter. When halfway blended, fold in fruit. Sometimes the use of frozen fruit will help "firm" up the batter. If not, and batter seems too gloppy add a few more tablespoons of flour (up to four in total) to make batter a bit stiffer. Scoop into paper-lined muffin tin. Sprinkle streusel topping evenly over each muffin. Bake 15 minutes, reduce heat to 350 F and bake until done, approximately another 12-15 minutes. Muffins should spring back when pressed lightly. Let sit in pan 5 minutes before removing. Makes 10-11 muffins.

For delicate, highly colored fruits such as raspberries, cranberries or blueberries, using semi-frozen fruit helps prevent batter discoloration and protects the fruit from becoming mashed in the batter. Scoop muffin batter, using an ice-cream scoop, into prepared muffin tins. Place muffin tin in upper third of oven. Bake (22-30 minutes), reduce heat and bake until muffins are just dry on top and lightly browned.

Let muffins rest about 5 minutes before removing to a cooling rack. Makes 11-12 muffins.

[ Next Thread | Previous Thread | Next Message | Previous Message ]