This recipe was requested by my daughter. It is Nick Malgieri's recipe from The Modern Baker.
I will print his recipe giving my suggestions at the end.
CRUMB TOPPING
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp cinnamon
6 Tbsps unsalted butter
1/3 cup light brown sugar
BATTER
1/4 tsp cinnamon
6 Tbsps unsalted butter
1/3 cup light brown sugar
BATTER
2 1/2 cups all purpose flour
2 tsps baking powder
1/4 tsp salt
1/4 tsp grated nutmeg, fresh
8 Tbsps unsalted butter, softened
3/4 cup sugar
1/2 cup light brown sugar
2 lg eggs
1/2 cup milk
1 pint blueberries, rinsed, drained, picked over
Set rack in middle of oven and set temperature to 375 degrees F
For the crumb topping, combine the flour, baking powder, and cinnamon in a medium mixing bowl and stir well to mix. Melt the butter in a small pan. Remove from the heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together.
Scrape the butter and sugar mixture into the flour mixture, stirring it into the flour mixture, stirring it in until the flour is evenly moistened. Set aside while preparing the muffin batter.
Combine the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for about 1 minute, or until well mixed and a little lightened in color. Beat in the eggs one at a time, beating smooth after each.
Decrease the mixer speed to low and beat 1/2 the flour mixture. Stop the mixer and use a large rubber spatula to scrape down the bowl and beater.
On low speed, beat in the milk. After the batter has absorbed the milk, beat in the remaining flour mixture. Stop and scrape down the bowl and beater again.
Add the blueberries to the bowl and slowly fold into batter.
Divide batter among muffin cups. I use paper liners. Place crumb topping on top of each and bake until done. I look until top is no longer shiny and they are golden brown.
My Notes:
I used about half of the crumb topping. I do not like to bite into bits of sugar. So do as you like on this one.
I found it to make about 18 or so muffins standard size. I fill the muffin cups 3/4 of the way.
When baking and adding flour and a wet ingredient. Always begin and end with the flour. This way there are no lumps by having the liquid trap the flour. It makes the batter more uniform.
Never over-stir muffin batter. You will loose leavening power and your muffins won't be nice and tall.
2 tsps baking powder
1/4 tsp salt
1/4 tsp grated nutmeg, fresh
8 Tbsps unsalted butter, softened
3/4 cup sugar
1/2 cup light brown sugar
2 lg eggs
1/2 cup milk
1 pint blueberries, rinsed, drained, picked over
Set rack in middle of oven and set temperature to 375 degrees F
For the crumb topping, combine the flour, baking powder, and cinnamon in a medium mixing bowl and stir well to mix. Melt the butter in a small pan. Remove from the heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together.
Scrape the butter and sugar mixture into the flour mixture, stirring it into the flour mixture, stirring it in until the flour is evenly moistened. Set aside while preparing the muffin batter.
Combine the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for about 1 minute, or until well mixed and a little lightened in color. Beat in the eggs one at a time, beating smooth after each.
Decrease the mixer speed to low and beat 1/2 the flour mixture. Stop the mixer and use a large rubber spatula to scrape down the bowl and beater.
On low speed, beat in the milk. After the batter has absorbed the milk, beat in the remaining flour mixture. Stop and scrape down the bowl and beater again.
Add the blueberries to the bowl and slowly fold into batter.
Divide batter among muffin cups. I use paper liners. Place crumb topping on top of each and bake until done. I look until top is no longer shiny and they are golden brown.
My Notes:
I used about half of the crumb topping. I do not like to bite into bits of sugar. So do as you like on this one.
I found it to make about 18 or so muffins standard size. I fill the muffin cups 3/4 of the way.
When baking and adding flour and a wet ingredient. Always begin and end with the flour. This way there are no lumps by having the liquid trap the flour. It makes the batter more uniform.
Never over-stir muffin batter. You will loose leavening power and your muffins won't be nice and tall.
No comments:
Post a Comment