Bakery Style Streusel Muffins Food

BEST BLUEBERRY STREUSEL MUFFINS {BAKERY-STYLE}

Steps:

• Preheat the oven to 425F. Grease an entire standard-size muffin pan (including the rim) with butter or spray with non-stick cooking spray.
• To prepare the streusel; mix together the sugar, flour, and cinnamon in a small bowl. Stir in the butter, and set aside.
• In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
• In a medium bowl, whisk the melted butter with the sugar. Add the eggs, milk, and vanilla. Mix again.
• Add the wet ingredients to the dry ingredients and gently stir using a rubber spatula until almost combined. Fold in the blueberries until just combined.
• Divide the batter into the 12 muffin cups, filling all the way to the top. Sprinkle with the streusel.
• Bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
• Let cool in pan on the countertop for 10 minutes. Carefully remove and transfer to wire rack.

BAKERY STYLE BLUEBERRY MUFFINS WITH ORANGE STREUSEL CRUMB TOPPING

Steps:

• FOR THE TOPPING
• In small bowl add flour, sugar and zest of one whole orange.
• Melt butter and add to flour mixture and combine well with a fork.
• Cover and set aside in refrigerator.
• FOR BLUEBERRY MUFFINS:
• Start with dry ingredients:
• In a large bowl add the flour, baking powder, sugar, and pinch of salt. Whisk well.
• In a glass measuring cup or bowl melt the stick of butter.
• To the butter add the greek yogurt, milk, orange juice, eggs, and vanilla. Mix well.
• Add ⅓ of the wet ingredients to dry ingredients. Mix gently.
• Repeat two more times with ⅓ of wet ingredients.
• Gently fold in blueberries.
• Cover and place in refrigerator for at least 30 minutes or overnight.
• WHEN READY TO BAKE:
• Preheat oven to 425 degrees.
• Prepare muffin tin accordingly (i.e.. muffin liners, or nonstick product of choice)
• If using parchment paper make sure to butter or spray with nonstick before placing in muffin tin.
• Use a glass to help push the paper down in the tin to form the liner.
• Remove batter and fill muffins liners or individual tin over the top.
• Top with generous amount of orange streusel crump topping.
• Place in upper third of oven and bake for 10 minutes at 425 degrees. Do not open oven at this point.
• After 10 minutes, without opening oven, turn temperature down to 350 degrees and bake until a toothpick comes out clean.
• If you feel your topping is browning too fast, you can tent the top of your pan with tin foil.

BAKERY-STYLE STREUSEL MUFFINS

Steps:

• Heat oven to 425°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Mix sugar and flour in small bowl. Cut in shortening, using pastry blender or fork, until mixture looks like fine crumbs; set aside.
• Drain blueberries; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended. Gently stir blueberries into batter. Divide batter evenly among muffin cups. Sprinkle 1 1/2 teaspoons crumb mixture over batter in each cup.
• Bake 20 to 25 minutes or until muffins are golden brown around edges.