BROWNED BUTTER-PLUM MUFFINS
The sweetness of plums and the richness of a browned-butter streusel on top make these muffins perfect for breakfast or a mid-morning snack.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In 1-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Remove from heat; stir in plums and cardamom. Cool completely.
- In large bowl, mix 1 1/2 cups flour, the granulated sugar, baking powder and salt. Stir in milk, vanilla and eggs just until moistened. Gently stir in plum mixture. Divide batter evenly among muffin cups.
- In small bowl, mix brown sugar, walnuts and 1/4 cup butter. Stir in 1/3 cup flour with fork until crumbly. Sprinkle topping evenly over batter.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 309, Carbohydrate 40 g, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 286 mg
PLUM MUFFINS WITH ALMOND STREUSEL
Brown sugar and cinnamon muffins with fresh plums. Topped with an almond streusel. Delicious grab and go breakfast! Muffins are fluffy and full of bakery-style flavor. Vegetarian (contains egg and dairy). Recipe makes 12 muffins.
Provided by Emma J. Watling
Time 33m
Number Of Ingredients 17
Steps:
- Add dry streusel ingredients (flour, brown sugar, cinnamon, salt, and almonds) to a medium bowl. Add in the pieces of butter and rub in by hand or with two forks, until mixture comes together in pea-sized crumbs.
- Set streusel aside in the fridge while making the muffins.
- Preheat oven to 375° F and line a 12 cup muffin tray with paper liners or baking spray.
- In a large bowl, whisk together the flour, sugars, baking powder, cinnamon, and salt.
- Using a pastry cutter or 2 forks, cut in the 1/2 cup butter until mixture resembles coarse crumbs. This takes about 1 minutes to thoroughly add in the butter.
- Stir in the beaten egg, milk, and vanilla until incorporated and a thick batter forms.
- Using a rubber spatula, fold in the chopped plums until just mixed.
- Spoon batter into muffin trays, filling each 2/3 full. Top each with a generous portion of the streusel topping, concentrating on the center of the muffin top.
- Bake muffins for 15 to 20 minutes, or until golden brown and tops spring back when pressed.
- Store muffins in an airtight container at room temperature for up 3 days. Or freeze, wrapped in parchment and/or wax paper, for up to 1 month.
Nutrition Facts : ServingSize 1 muffin, Calories 205 kcal, Fat 9.6 g, SaturatedFat 5.1 g, Cholesterol 37 mg, Sodium 118 mg, Carbohydrate 21.6 g, Fiber 0.7 g, Sugar 8.8 g, Protein 3.1 g
BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING
Steps:
- Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
- To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
- Let cool in the tins for 10 minutes, then remove and cool on wire racks.
PUMPKIN MUFFINS WITH STREUSEL TOPPING
This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.
Provided by BRETTNSHARA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
- Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
- Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
- Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 46.6 g, Cholesterol 34.4 mg, Fat 10.7 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 371.5 mg, Sugar 28.8 g
JAM-FILLED CRUMB-TOPPED COFFEE CAKE MUFFINS
Crumbly on top with a sweet jam surprise inside, these muffins are the perfect hand-held breakfast treat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one dozen
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees. Place twelve 2 3/4-by-2-inch panettone papers on a rimmed baking sheet; set aside.
- Make the topping: In a large bowl, whisk together flour, brown sugar, salt, and cinnamon. Add melted butter and, using a rubber spatula, toss until large crumbs form. Set aside.
- Make the muffins: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs, egg yolks, and vanilla. Add flour mixture alternating with creme fraiche and mix until well combined.
- Divide batter evenly between muffin cups. Add 1 heaping teaspoon jam to each muffin cup and evenly divide crumb topping among muffin cups. Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 20 to 25 minutes. Transfer muffins to a wire rack to cool.
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