![]() If the butter warms up too much, stick the bowl in the freezer for about 5 minutes.īake for about 30 minutes (about 20 minutes if using the smaller cups), or when golden on top and a tester comes out clean. Once made set the streusel topping aside. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Make the blueberry muffin crumble topping also known as streusel topping by mixing butter, sugar, and flour. Quickly mix the butter into the flour mixture, which will break up the butter slightly, but it should still stay cold. Sprinkle with the crumb topping, gently pressing to adhere. Combine wet ingredients : m elted butter, honey, Greek yogurt, milk, eggs, and vanilla extract. Whisk dry ingredients: f lour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon. 3/4 cup sugar 7 1/2 teaspoons Gold Medal all-purpose flour 1/4 teaspoon ground cinnamon 4 1/2 teaspoons cold butter 1 1/4 cups Gold Medal all-purpose. Grate the butter over the top of the dry ingredients. Make the streusel crumb topping and set aside. In a bowl whisk together the flour, sugar, cinnamon and salt. If using frozen berries, do this in as few stirs as possible or the batter will turn purple.ĭivide the batter into the prepared muffin cups. Gently stir the wet into the dry ingredients only until combined. In a separate bowl combine the melted butter, sugar, egg, milk, vanilla and ginger. In a large bowl whisk together the self-raising flour and nutmeg. In a separate bowl combine the flour, salt, baking soda, baking powder and lemon zest. ![]() Add the eggs, one at a time, make sure they are well mixed in after each one. Prepare a muffin pan with 6 giant muffin cups or 12 normal sized papers. In the bowl of a stand mixer, mix the butter and sugar until combined, about 2 minutes. Be sure to bake in the center of the oven.) Preheat oven to 400 degrees F (the higher temperature insures a crunchy top.
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