Crumb Cake Muffin Tops

I have another special summer breakfast recipe to share- although I’m sure I’ll be making these year-round. 🙂 I have to make sure that I put my Mother’s Day muffin top pan to good use!

Everyone in my house absolutely loves crumb cake. The genius of making crumb cake in a muffin top form is portion control (which we need!) as well as a reduced baking time. This recipe was slightly adapted from Serious Eats.com; I incorporated whole wheat flour. This recipe would also work in a standard muffin pan, of course. Fabulous!

Yield: 12 muffin tops

For the Cake:

  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
  • 1 tablespoon canola oil
  • 1 large egg
  • 1/2 cup milk (I used 1 percent milk)
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda

For the Crumb Topping:

  • 1 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 2/3 cup (4 2/3 ounces) packed light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 10 tablespoons (5 ounces) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • Confectioners’ sugar, for dusting, optional

To Make the Cake:

  1. Adjust rack to middle position and preheat oven to 350°F, preferably on convection. Grease muffin top pan with cooking oil spray.
  2. Whisk sugar, salt, melted butter, and oil in a large bowl.
  3. Whisk in egg, milk, sour cream, and vanilla.
  4. Stir flour, baking powder, and baking soda in a small bowl.
  5. Whisk into wet mixture until just combined.

To Make the Crumb Topping:

  1. Whisk flour, brown sugar, cinnamon, and salt in a large bowl until combined.
  2. Add melted butter and vanilla, and toss with fingers until the mixture forms moist crumbs.
  3. Spoon 2 tablespoons batter into each cup and spread evenly.
  4. Sprinkle with crumb mixture.
  5. Bake until light golden and cakes are just firm, about 15 minutes.
  6. Let cakes cool in pan 5 minutes, then transfer to wire rack to cool.
  7. Dust with Confectioners’ sugar, as desired.

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Blueberry Muffin Tops with Streusel Topping

Yes, it’s true… I’m still talking about Mother’s Day. 🙂

One of my special Mother’s Day gifts was a “Muffin-Top” pan. It’s genius. (My daughter only eats the top of her muffins, so this really was a perfect gift!) Needless to say, I already have a couple of muffin-top recipes to share. We enjoyed this version for our Memorial Day breakfast. They were fabulously loaded with fresh blueberries.

This recipe was adapted from Gourmet via Epicurious.com. I lowered the oven temperature, increased the vanilla, and reduced the flour in the topping. Next time I plan to incorporate some whole wheat flour. These muffins could also be made in a standard muffin tin, of course!

An absolute highlight in the original recipe was the informative explanation about the origin of the “Muffin-Top” baking pan. It was described as a TV triumph from a 1990’s Seinfeld episode. Here’s the recap:

“After Elaine exclaims that she only likes the tops of muffins (“The Muffin Tops” first aired on May 8, 1997), her former boss thinks Elaine has hit on a clever marketing idea. But when you only sell the tops, what do you do with the hundreds of muffin ‘stumps’ (bottoms) that are left? Elaine and her gang take to the streets with garbage bags of stumps, trying to pawn them off on anyone and everyone. There are no takers; even the homeless turn them down with disdain. It didn’t take long after the airing of the episode for muffin-top pans to appear on store shelves.”

LOVE it. 🙂

Yield: 12 muffin tops

For the Batter:

  • 3/4 stick (6 tablespoons) unsalted butter
  • 1/3 cup whole milk
  • 1 whole large egg
  • 1 large yolk
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour (can use some white whole wheat flour, if desired)
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon coarse salt
  • 2 cups fresh blueberries (12 oz)

For the Topping:

  • 3 tablespoons cold unsalted butter, cut into bits
  • 1/4 cup all-purpose flour
  • 3 1/2 tablespoons sugar

Make the Batter:

  1. Put oven rack in the center or upper third of oven and preheat to 350°F, preferably on convection. Generously butter muffin pans. (I used cooking oil spray.)
  2. Melt butter in the microwave or 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.
  3. Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined.
  4. Fold in blueberries gently but thoroughly.
  5. Divide batter among 12 muffin cups, spreading evenly. (I used a large cookie scoop.)

Make the Topping and Bake the Muffins:

  1. Rub together all topping ingredients in a bowl with your fingertips or a pastry blender until crumbly, then sprinkle evenly over batter in cups, about 1 tablespoon per muffin.
  2. 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.
  3. 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.

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Irish Soda Bread Muffins

Happy St. Patrick’s Day! Soda bread is an essential start of the celebration in our house. 🙂

This recipe was adapted from King Arthur Flour. I loved the muffin adaptation- and the coarse sugar topping. I weighed the dry ingredients, reduced the baking time, and used turbinado sugar for the topping. Yummy.

  • 6 1/4 oz (177 g, 1 1/2 cups) unbleached all-purpose flour
  • 3 oz (85 g, , 3/4 cup) white whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1/3 cup (2 5/8 oz) granulated sugar
  • 1 1/2 cups currants (first choice) or raisins
  • 1/2 to 2 teaspoons caraway seeds, to taste
  • 1 large egg
  • 1 cup (8 oz, 227 g) buttermilk, yogurt, or sour cream
  • 6 tablespoons (3 oz, 85 g) butter, melted; or 1/3 cup vegetable oil
  • turbinado sugar, for topping
  • butter and/or jam, for serving
  1. Preheat the oven to 400°F, preferably on convection. Lightly grease a standard muffin pan with cooking oil spray; or line with papers, and grease the papers.
  2. In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
  3. In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
  4. Quickly and gently combine the dry and wet ingredients; honestly, this won’t take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
  5. Using a cookie scoop, distribute the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups.
  6. Top with turbinado sugar, if desired.
  7. Bake the muffins for 14-15 minutes on convection, or up to 20 minutes in a standard oven, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven.
  8. Tip the muffins in the pan, so their bottoms don’t get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool.
  9. Serve them plain, or with butter and/or jam.

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Applesauce Oatmeal Bread

This wholesome quick bread really caught my eye. I made it as a special after school snack for my kids (and me!). They enjoyed it with a glass of fresh apple cider. I thought it was absolutely perfect for breakfast with a cup of coffee.

The recipe was adapted from King Arthur Flour.com. I baked the loaf in a Pullman pan, used freshly ground allspice and freshly grated nutmeg, and substituted pecans for walnuts. Yum!

Yield: One standard or Pullman loaf

  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 1/2 teaspoons vanilla or boiled cider
  • 1/2 cup white whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon freshly ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup rolled oats, plus more for sprinkling top, optional
  • 3/4 cup unsweetened applesauce
  • 1/2 cup chopped pecans
  • cream cheese, for serving, optional
  1. Preheat the oven to 350°F, preferably on convection. Lightly grease a Pullman loaf pan or a standard 9″ x 5″ loaf pan. (I used cooking oil spray.)
  2. In a large bowl, mix together the sugar, eggs, oil and vanilla.
  3. In a separate bowl, whisk together the flours, baking powder and soda, and spices.
  4. Combine wet and dry ingredients.
  5. Mix in the rolled oats, applesauce, and nuts.
  6. Pour the mixture into the prepared pan.
  7. Sprinkle rolled oats over the top, as desired.
  8. Bake the bread for 40 for a Pullman pan or up to 60 minutes in a standard loaf pan, until a toothpick inserted into the center comes out clean.
  9. Remove the bread from the oven, and cool completely.
  10. Store cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.
  11. Serve with cream cheese, or as desired.

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Banana Oat Muffins with Maple Syrup Drizzle

I have had this recipe from nancycreative.com bookmarked to try for a long time. I am always looking for new and tasty ways to enjoy my super-ripe bananas and the maple syrup drizzle in this recipe sounded absolutely delicious.

Ironically, when I assembled the muffins, I decided to top them with turbinado sugar prior to baking instead of using maple syrup. “What!?!?” you say? Well, you are not alone. It was a mistake… My entire family revolted. 😉 We enjoyed them immensely with both the turbinado sugar and the maple syrup!

As well as the additional sugar topping, I also adapted the original recipe to incorporate whole wheat flour and rolled oats. Great.

Yield: Makes 10 muffins

  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp coarse salt
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3 T canola oil (or light olive oil)
  • 1 large egg
  • 1/2 cup plain Greek yogurt
  • 1/2 tsp pure vanilla extract
  • turbinado sugar, optional, for topping
  • pure Maple Syrup, optional, for drizzling over muffins (about 1/2 to 1 teaspoon per muffin)
  1. Preheat oven to 375˚F, preferably on convection. Line a muffin pan with 10 (parchment) paper liners; set aside.
  2. In large bowl, whisk together flour, oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In medium bowl, mix mashed bananas, oil, egg, Greek yogurt, and vanilla extract, blending well.
  4. Add banana mixture to flour mixture and stir until just combined. Fill muffin cups 3/4 full. Sprinkle the top of each muffin with turbinado sugar, if desired.
  5. Bake at 375˚F for 15 minutes or until toothpick inserted in center comes out clean. Let muffins cool in pan 5 minutes, then remove and cool completely on wire rack or serve warm.
  6. Right before serving, lightly drizzle some maple syrup on top, if desired.

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Whole Grain Blueberry Muffins With Orange Streusel

I love a good, hearty muffin for a special breakfast. Especially if it’s warm from the oven. 🙂 These muffins were moist, earthy, and wholesome. The recipe made 24 muffins- so I was able to freeze a dozen of them for a busy day. Woo hoo! Nice. 🙂

This recipe was adapted from the The New York Times, contributed by Julia Moskin. I weighed the dry ingredients, omitted the nuts, baked the muffins in one large oven in a single batch, and modified the baking time for a convection oven.

Yield: 24 standard muffins

For the Muffins:

  • 2 cups/240 g all-purpose flour, more as needed
  • ⅔ cup/75 g whole wheat flour or wheat germ, preferably toasted
  • ⅔ cup/92 g fine-ground yellow cornmeal
  • ⅔ cup/66 g rolled oats (not quick-cooking)
  • ⅔ cup/142 g packed light brown sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 4 tsp cinnamon (or 2 tsp cinnamon & 2 tsp nutmeg or allspice)
  • ½ tsp coarse salt
  • 1 ¾ cups/414 ml buttermilk, more as needed
  • 1 ⅓ cup/315 ml coconut oil, or neutral oil like safflower or canola
  • ⅔ cup/158 ml maple syrup
  • 4 large eggs
  • 2 cups/198 g grated carrots or tart apple (I grated the carrots in a food processor.)
  • 1 ½ cups/255 g blueberries (I used frozen wild blueberries.)
  • 1 cup/113 g chopped toasted walnuts or pecans (optional)

For the Streusel:

  • ⅓ cup/71 grams packed light brown sugar
  • ½ tsp cinnamon
  • ¼ cup/59 ml coconut oil or cold unsalted butter
  • ½ cup/60 g all-purpose flour
  • finely grated zest from 1 large orange (about 1 1/2 T)
  1. Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
  2. In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
  3. Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don’t worry about a few lumps or streaks of flour.
  4. Stir in the carrots, blueberries and nuts if using. (If you’d like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
  5. Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
  6. Heat oven to 425 degrees, preferably on convection, and place rack in top third of oven.
  7. Butter or spray two muffin tins (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
  8. Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
  9. Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. Top with streusel, using your fingers to divide streusel over batter and press lightly onto the surface.
  10. Place one muffin tin in oven (or both tins if using a large oven) and reduce heat to 400 degrees. Bake for 17 minutes on convection, or up to 20 minutes in a standard oven, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking.
  11. Cool muffins in pan on rack, then remove from tin.
  12. If baking one batch at a time, repeat with remaining batter. (If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.)

Note: To freeze extra muffins, wrap them individually in aluminum foil. Reheat, still wrapped, in a 300-degree oven for about 20 minutes. Or unwrap and reheat in a microwave.

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Irish Soda Bread Buns

Just when I thought that I was running out of variations of soda bread to make for St. Patrick’s Day, I found this new one in the New York Times. 🙂 The genius idea from Melissa Clark was to bake the dough in small buns to maximize the amount of the fabulously crunchy outer crust. Yum!

I weighed the dry ingredients, used raisins instead of currants, and, despite pleas from my kids, included the caraway seeds. (I love them!) Happy St. Patrick’s Day!

Yield: 8 buns

  • 3 T unsalted butter, chilled and cubed
  • 155 grams all-purpose flour (1 1/4 cups), more as needed
  • 95 grams whole wheat pastry flour (3/4 cup)
  • 55 grams granulated sugar (1/4 cup)
  • 7 grams baking powder (1 1/2 teaspoons)
  • 5 grams coarse salt (1 teaspoon)
  • 5 grams baking soda (3/4 teaspoon)
  • ⅔ cup buttermilk, more for brushing
  • 1 large egg
  • 90 grams dried currants or raisins (about 2/3 cup)
  • 8 grams caraway seeds (about 1 1/2 teaspoons)

  1. Heat oven to 375 degrees, preferably on convection. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda.
  3. Using a pastry cutter or your fingers, work in butter until mixture forms coarse crumbs.
  4. In a small bowl or measuring cup, whisk together buttermilk and egg. Stir wet mixture into dry one until they just form a moist dough.
  5. Stir in raisins/currants and caraway seeds.
  6. Turn dough out onto a lightly floured surface. (I lightly floured a piece of parchment paper to minimize the mess.)
  7. Shape into a 7-inch round about 1-inch thick. Cut into 8 wedges.
  8. Using lightly floured hands, roll each wedge into a ball and transfer to the prepared baking sheet.
  9. Using kitchen shears, snip a small “x” into the top of each bun. (You can also use a knife.)
  10. Brush tops with a little buttermilk, and dust lightly with flour.
  11. Transfer baking sheet to oven. Bake until buns are golden brown and firm, 20 to 25 minutes. (I baked mine for 22 minutes on convection.)
  12. Cool 10 minutes before serving.

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