 |
Prep Time: 60 Minutes Cook Time: 18 Minutes |
Ready In: 78 Minutes Servings: 12 |
|
Everyone always seems to love just the muffin tops! I go back and forth between loving the tops or the whole muffin and this recipe can be used to make either. I wanted to find a recipe after I had a muffie at panera and found this on Epicurious. Ingredients:
3/8 cup unsalted butter |
1/3 cup whole milk |
1 large egg |
1 large egg yolk |
3/4 teaspoon vanilla extract |
1 1/2 cups all-purpose flour |
3/4 cup sugar |
1 1/2 teaspoons baking powder |
3/4 teaspoon salt |
2 cups fresh blueberries (12 oz) |
3 tablespoons cold unsalted butter, cut into bits |
1/2 cup all-purpose flour |
3 1/2 tablespoons sugar |
Directions:
1. Special equipment: 2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans Preheat oven to 375 degrees.
2. Place rack in top third of oven.
3. Generously butter muffin pans.
4. Melt butter in a small saucepan over moderately low heat, then remove from heat.
5. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
6. Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined.
7. Fold in blueberries.
8. Divide batter among 12 muffin cups, spreading evenly.
9. Make topping and bake muffins: Use fingertips to combine topping ingredients until crumbly.
10. Sprinkle evenly over batter in cups.
11. Bake until golden, about 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
12. Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups.
13. Serve warm or at room temperature.
|
|