* Exported from MasterCook *
Muffins, Bakery-Style
Recipe By :Kelli Foster
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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For the crumb topping:
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
10 tablespoons unsalted butter -- melted and cooled, (5 oz)
1 3/4 cups cake flour
For the muffins:
2 1/2 cups cake flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter -- melted and cooled, (6 oz)
2/3 cup buttermilk
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
1/4 cup powdered sugar
Heat the oven and prepare the muffin tins. Arrange a rack in the
middle of the oven and heat to 350F. Line a standard 12-well muffin
tin with paper liners, or coat the wells with butter or cooking
spray; set aside.
Make the crumb topping. Whisk the granulated sugar, brown sugar,
cinnamon, and salt together in a medium bowl. Whisk in the butter
until well-combined. Stir in the flour until the mixture just
resembles a thick dough; set aside.
Mix the dry ingredients for the muffins. Whisk the flour, sugar,
baking powder, baking soda, and salt together in a large bowl.
Mix the wet ingredients. Whisk the butter, buttermilk, eggs, egg
yolks, and vanilla together in a medium bowl until combined.
Fold the wet ingredients into the dry. Pour the wet ingredients into
the flour mixture and mix with a wooden spoon or rubber spatula until
just combined; some lumps are fine.
Fill the pan and top with crumbs. Divide the batter among the
prepared muffin wells, filling each one 3/4 of the way full. Divide
the reserved crumbs among the muffin wells, and gently press them
into the batter.
Bake the muffins. Bake until the muffins are golden-brown and a
toothpick inserted into the center of a muffin comes out clean, 20 to
24 minutes. Cool the muffins in the pan for about 5 minutes, then
transfer to a cooling rack to cool completely.
Dust with powdered sugar. Dust the muffins with powdered sugar before serving.
NOTES: The muffins will keep at in an airtight container at room
temperature for up to 5 days. They can also be frozen for up to 2
months, then thawed at room temperature.
Cal 310, Fat 14g, Carb 43g, Sod 135mg, Fiber .6g, Pro 4g
Review: I made these muffins this morning but I think there may be a
mistake in the amount of cake flour for the crumble. My crumble did
not form a 'soft dough'. I'm thinking the recipe should call for 3/4
cup cake flour vs 1 3/4 cup cake flour. I added more butter but I
had far too much crumble left over.
S(Internet address):
https://www.thekitchn.com/how-to-make-bakery-style-crumb-muffins-247430
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Per Serving (excluding unknown items): 481 Calories; 23g Fat (43.1%
calories from fat); 5g Protein; 64g Carbohydrate; trace Dietary
Fiber; 128mg Cholesterol; 217mg Sodium. Exchanges: 2 Grain(Starch);
0 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 2 Other Carbohydrates.
NOTES : 2019 - 0814