Blueberry Muffin Tops
- For batter
- 3/4 stick (6 tablespoons) unsalted butter
- 1/3 cup whole milk
- 1 whole large egg
- 1 large yolk
- 3/4 teaspoon vanilla
- 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)
- For topping
- 3 tablespoons cold unsalted butter, cut into bits
- 1/2 cup all-purpose flour
- 3 1/2 tablespoons sugar
- 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
Preparation
- Make batter:
- Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.
- Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
- Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
- Divide batter among 12 muffin cups, spreading evenly.
- Make topping and bake muffins:
- Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.
- Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
- Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.
- *Available
at cookware shops and cooking.com.
Bottom Side Up Muffin Tops, not cooled for 15 minutes before removing from pan.
This is what I did differently.
The muffin top pan I have has 12 holes in it. I used vegetable oil spray and sprayed very well. I did not make the topping, having planned to sprinkle sugar over the top. I forgot to do that sprinkling. I used an extra large egg instead of 1 large egg and 1 egg yolk. I needed to add a few tablespoons of extra milk to make it a better batter.
Looking at the recipe as I write this post, I see that I was supposed to let the muffins tops cool for 15 minutes. I took them out within about 3 minutes. Not a good idea!
Leftover Batter cooked in silicon pan, left to cool for 15 minutes! |
Even though the muffin tops look ugly, they taste okay. I think they should have some cinnamon and maybe other spices in them, though. Next time.
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