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.

One Year Ago:

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Four Years Ago:

Cinnamon Swirl Bread

I had a very productive snow day… I made this amazing bread! 🙂 I was inspired to make it with my kids ever since I read this post from Quinn @Dad What’s 4 Dinner. I should have doubled the recipe as he suggested. It was beyond delicious.

I had delayed making it for such a long time, waiting for the perfect time to bake with both of my kids. On their second consecutive snow day, I decided it was the perfect time. What else did they have to do? Ironically, they weren’t really interested in my baking plans. 😦 As disappointed as I was, I really wanted to make it. What else did I have to do? 😉 and… In case you were wondering, yes, they were interested in eating it!

This recipe was adapted from King Arthur Flour.com. I made the dough in my bread machine before rolling it out for the filling. I also used a proofing oven for the loaf to rise prior to baking. Fabulous.

Baking Time: 45 min
Total Time: 3 hrs 40 min

Yield: 1 loaf

For the Dough:

  • 361 g all-purpose flour
  • 46 g potato flour (I used Bob’s Red Mill)
  • 35 g dry milk
  • 1 1/4 teaspoons coarse salt
  • 1/2 teaspoon cinnamon
  • 35 g granulated sugar
  • 2 1/2 teaspoons instant yeast
  • 57 g butter (about 4 T)
  • 227 g lukewarm water (about 1 cup)

For the Filling:

  • 50 g granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 35 g raisins or currants
  • 2 teaspoons all-purpose flour
  • 1 large egg beaten with 14 g water (about 3 tsp water)

For the Streusel Topping:

  • 28 g unsalted butter, cubed (about 2 T)
  • 28 g granulated sugar
  • 1/4 teaspoon cinnamon
  • 28 g all-purpose flour
  1. Add the liquid ingredients and butter to a bread machine pan and top with dry ingredients. (If not using a bread machine, combine all of the dough ingredients in a large mixing bowl, mixing until the dough begins to come away from the sides of the bowl.)
  2. Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it’s smooth. If you’re kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes; allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes. *You can also simply knead the dough using the dough cycle of your bread machine.*
  3. Transfer the dough to a lightly oiled bowl (if you’re not using your bread machine’s dough cycle), cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it’ll be puffy, if not doubled in bulk.
  4. Transfer the dough to a rectangular piece of plastic wrap or a lightly oiled work surface, and shape it into a long, thin rectangle, about 16″ x 8″.
  5. To make the filling, combine the sugar, cinnamon, raisins or currants, and flour in a food processor (mini preferred) or blender, processing until the fruit is chopped.
  6. Brush the dough with some of the egg/water, and pat the filling onto the dough. Reserve the egg wash for the streusel topping. img_8674
  7. Beginning with a short edge, roll the dough into a log.
  8. Pinch the side seam and ends closed (to keep the filling from bubbling out), and place the log in a lightly greased 8 1/2″ x 4 1/2″ loaf pan. img_8676
  9. Cover the pan with lightly greased plastic wrap, and allow the bread to rise for about 1 hour at room temperature or in a proofing oven, or until it’s crowned about 1″ over the rim of the pan. (Mine took 1 hour 15 minutes.) Towards the end of the rising time, preheat the oven to 350°F, preferably on convection. img_8678
  10. In a small bowl or mini processor, combine the streusel ingredients, cutting in the butter until the mixture is crumbly. If you’re using a mini processor, watch carefully; streusel will go from crumbly to a cohesive mass in just a second or so.
  11. Brush the loaf with some of the remaining beaten egg and add the streusel, using your fingers to gently apply it to the dough, being careful not to deflate the loaf.
  12. Bake the bread for about 30 minutes, then tent the loaf lightly with aluminum foil and continue to bake 15 additional minutes.
  13. Remove the loaf from the oven, and after about 5 minutes, gently remove it from the pan. Some of the streusel will fall off, but you can alleviate this by first loosening all around the edges of the loaf with a knife, then turning the pan on its side and gently pulling it away from the loaf. Streusel will continue to fall off as you maneuver the bread — we’ve never figured out how they make that stuff adhere so nicely on the store-bought loaves! — but you’ll still be left with some nice, sweet topping.

Note: For a deep-dark, moist, cinnamon swirl inside the bread: Blend together sugar, cinnamon, raisins or currants, and flour until smooth. The addition of raisins or currants adds moistness, as well as subtle flavor.

One Year Ago:

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Four Years Ago:

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.

One Year Ago:

Two Years Ago:

Three Years Ago:

Apple & Pear Galette with Walnut Streusel

Nothing is better than having a Happy Birthday Galette after Happy Birthday Mushroom Soup! 🙂 I made this delicious free-form galette for my mom’s early birthday dinner celebration. Today is my mom’s actual birthday, so I felt like it was about time I posted it! Happy Birthday, Mom! ❤

This recipe was adapted from a Food and Wine “staff favorite” recipe, contributed by Justin Chapel. I loved that the fruit was left unpeeled. It would also be absolutely fabulous for Thanksgiving.

I haven’t joined a link party for some time, so I’m sharing this deliciousness at Throwback Thursday and Fiesta Friday this week! Woo hoo! Enjoy. 🙂

Yield: Serves 12

For the Crust:

  • 2 cups all-purpose flour, plus more for rolling
  • 3/4 teaspoon kosher salt
  • 1 1/2 sticks cold unsalted butter, cubed
  • 1/2 cup ice water

For the Streusel:

  • 2/3 cup walnuts
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cubed

For the Filling:

  • 2 Granny Smith apples—halved, cored and thinly sliced lengthwise
  • 2 firm Bartlett pears—halved, cored and sliced lengthwise 1/4 inch thick (I used Red Bartlett pears)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
  • 1 large egg beaten with 1 teaspoon water
  • turbinado sugar, for sprinkling the crust
  • Confectioners’ sugar, for dusting, optional
  • freshly whipped cream, for serving, optional

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Make the Crust:

  1. In a food processor, pulse the 2 cups of flour with the salt. Add the butter and pulse until the pieces are 
the size of small peas.
  2. Sprinkle the water on top and pulse until the dough just comes together.
  3. Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. (I turn it out onto a large piece of plastic wrap to decrease the mess.) Wrap in plastic and refrigerate until well chilled, 1 hour or up to overnight.

Make the Streusel:

  1. Preheat the oven to 400°, on convection. Spread the walnuts in a pie plate and bake for about 5 to 8 minutes, until lightly browned. Let cool, then chop.
  2. In a medium bowl, whisk the flour with the brown sugar and salt. Add the butter and, using a pastry blender or your fingers, pinch it into the dry ingredients until the mixture resembles coarse meal.
  3. Add the walnuts and pinch the streusel into clumps. Refrigerate until chilled, about 15 minutes.

Make the Filling:

  1. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the apples with the pears, 1/4 cup of granulated sugar, the salt and lemon juice.
  3. On a lightly floured work surface, roll out the dough to a 19-by-13-inch oval. (I roll the dough out on a piece of parchment paper fitted to the baking sheet.) Ease the dough onto the prepared baking sheet.
  4. Mound the filling in the center of the oval, leaving a 2-inch border. IMG_1019
  5. Sprinkle the streusel evenly over the fruit and fold the edge of the dough up and over the filling. IMG_1020
  6. Brush the crust with the egg wash and sprinkle evenly with turbinado sugar.
  7. Bake the galette for 37 to 40 minutes in a convection oven, or up to 45 to 50 minutes in a standard oven, until the fruit is tender and the streusel and crust are golden brown.
  8. Let the galette cool. 
Dust with confectioners’ sugar, if using, before serving. Serve with fresh whipped cream, if desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Throwback Thursday #15 is hosted by Mollie @ The Frugal Hausfrau and Quinn @ Dad Whats 4 Dinner.

Fiesta Friday #94 is hosted by Judi @Cooking with Aunt Juju and Stef @The Kiwi Fruit.

Blueberry Buckle

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After berry picking, I feel pressure to carefully pick a recipe to optimize the use of my precious goods. 🙂 I have been making this blueberry buckle practically every year since it was printed in Martha Stewart Living in July 2000!! It was a sure bet for our beautiful blueberries. 🙂

I served it for dessert to visiting family and we gobbled up the rest for breakfast the next morning. We also enjoyed our fresh-picked blueberries in an oven-baked blueberry pancake and in a few blueberry margaritas- delightful!

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I repeated some favorite recipes from last year with our peach harvest (yellow peaches this year- we went too early for the white peaches…). White (now yellow!) Peach-Vanilla Bean Jam which was even better this year made with Ball brand liquid pectin, and Peach & Pecan Sandy Crumble– delicious!!

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I’m sharing this deliciousness at Angie’s party this week at The Novice Gardener- Happy Fiesta Friday #31!!

For the Cake:

IMG_9788

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk (I used 1 percent)
  • 5 cups wild or cultivated blueberries
  • Streusel Topping, recipe follows
  1. Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.
  2. In a medium bowl, sift together the flour, baking powder, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes.
  4. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.
  5. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
  6. Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 55 minutes (on convection) or 60 to 70 minutes in a standard oven. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

For the Streusel Topping:

  • 1 cup all-purpose flour
  • 1/4 cup packed light-brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  1. In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
  2. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

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One Year Ago:

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Whole Wheat Banana Streusel Muffins

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I have so many wonderful uses for RIPE (barely hanging on :)) bananas! Here is another I was excited to try when I saw the recipe. Streusel is so tasty. These muffins are sweet and are LOADED with bananas. This recipe was adapted from Bakes in Slippers; I substituted whole wheat flour for most of the all-purpose flour. We ate them warm from the oven and they were great.

Yield: Makes 12 muffins

For the Streusel Topping:

  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/2 stick unsalted butter
  • 1/2 tsp cinnamon
  1. Combine all ingredients into a bowl, cutting up butter with a pastry cutter, fork, or your hands. Set aside.

For the Banana Muffins:

  • 1 cup whole wheat flour, or white whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp coarse salt
  • 4 super-ripe bananas
  • 1/3 cup vegetable or canola oil
  • 1 egg
  • 1 tsp vanilla
  1. Preheat oven to 375. Line muffin tins with liners or spray with non-stick cooking spray and set aside.
  2. Mix dry ingredients in a bowl and set aside. Mash bananas, then add oil, egg, and vanilla. Add banana mixture to dry ingredients and stir until combined (do not over mix).
  3. Fill muffin tins about 3/4 full with muffin batter, and sprinkle about 1 heaping tablespoon of streusel topping on each muffin.
  4. Bake for 15-18 minutes (perfect after 18 minutes in my convection oven), or until a toothpick comes out clean in middle of the muffin. Depending on your oven, muffins could take up to 20 minutes.
  5. Let cool in muffin tins for 15 minutes.
  6. Cool on cooling rack or serve warm.

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