Bread Crumb Muffins Food

BLUEBERRY CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line or butter muffin tin.
• To make topping: put flour, brown sugar, and cinnamon in a small bowl and toss together. Add in the cold butter bits, and toss to coat, then use your fingers to rub the butter into the dry ingredients until you have irregularly shaped crumbs. Set aside the mix in the refrigerator while you prepare the batter.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the brown sugar.
• In another bowl, whisk the melted butter, eggs, milk, and vanilla together until well combined.
• Pour the liquid ingredients into the dry, and fold together quickly to blend. Fold in the blueberries. The batter will be lumpy.
• Divide the batter evenly between the muffin cups, sprinkle some topping over each muffin, and use your fingertips to gently press the crumbs into the batter.
• Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
• Cool for 5 minutes before removing from the tin.

STRAWBERRY-RHUBARB CRUMBLE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour and salt in a small bowl. Add the butter and work it in with your fingers until the mixture comes together in clumps; set aside.
• Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar; set aside. Whisk the flour, remaining 3/4 cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the rhubarb-strawberry mixture.
• Divide the batter among the muffin cups, filling them most of the way. Top with the crumb mixture. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar.

BANANA CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
• In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
• In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

S'MORES MONKEY BREAD MUFFINS

Steps:

• Preheat oven to 375°. Line 12 muffin cups with foil liners., Using a sharp knife, cut each dinner roll into 4 pieces. In a shallow bowl, mix cracker crumbs and sugar. In a large microwave-safe bowl, microwave butter until melted. Dip 3 pieces of dough in butter, then roll in crumb mixture to coat; place in a prepared muffin cup. Repeat until all muffin cups are filled. Sprinkle tops with 3/4 cup chocolate chips and marshmallows., Toss remaining dough pieces with remaining butter, rewarming butter if necessary. Place 2 additional dough pieces in each cup; sprinkle with remaining chocolate chips., Bake until golden brown, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. Mix icing ingredients; spoon over tops. Serve warm.

CRUMB TOPPED BANANA MUFFINS

Steps:

• In a large bowl, mix the flour, baking soda, baking powder, and salt.
• Mix bananas, sugar, egg and melted butter.
• Stir into dry mixture until thoroughly combined, then stop mixing.
• Fill muffin cups 3/4 full.
• Combine brown sugar, flour, and cinnamon topping ingredients.
• Cut in cold butter until crumbly.
• Sprinkle over muffins.
• Bake at 375 degrees Fahrenheit for about 20 minutes, until muffins test done.
• Cool in pan for 10 minutes.

MEAT LOAF MUFFINS

Steps:

• Preheat oven to 375°. Mix the first 5 ingredients. Add beef; mix lightly but thoroughly. Press about 1/3 cupful into each of 12 ungreased muffin cups., Bake 15 minutes. Brush tops with 3 tablespoons ketchup; bake until a thermometer reads 160°, 5-7 minutes. If desired, serve with additional ketchup. , Freeze option: Bake meat loaves without ketchup; cover and freeze on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight freezer container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Spread with ketchup. Bake in a preheated 350° oven until heated through.

HEALTHIER BANANA CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups or line with muffin papers.
• Mix 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat bananas, sugar, egg, and melted butter in another bowl. Stir banana mixture into flour mixture just until moistened. Spoon batter into prepared muffin cups.
• Combine brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Blend in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• Bake in preheated oven until golden and tops spring back when lightly pressed, 18 to 20 minutes.

LEMON CRUMB MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with parchment paper liners.
• Stir sugar, flour, and oats together in a small bowl until combined. Work butter into the dry ingredients until it resembles damp sand. Set the topping aside while you prepare the muffin batter.
• Stir together applesauce, sugar, egg, and lemon zest in a large bowl. Add lemon juice and sour cream and stir until combined. Add flour, baking powder, and salt. Stir everything together until just combined.
• Spoon batter into the prepared muffin cups, filling each halfway. Sprinkle the topping on each muffin until completely covered.
• Bake in the preheated oven until a toothpick comes out clean, 20 to 25 minutes. Cool in the tin for about 10 minutes before serving.

BREAD CRUMB MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• Spray your muffin tin with nonstick spray.
• Mix together the eggs, milk, butter, and breadcrumbs.
• In another bowl mix the flour, sugar, salt, and baking powder.
• Add the dry ingredients to the wet, stirring just until it is all combined.
• Fill the muffin tins 2/3 full and bake for about 25 minutes.

HEALTHY BREAKFAST BREAD (OR MUFFINS)

Steps:

• Preheat oven to 375°F
• Take your quick-cook barley and grind it, using either a blender or a grain mill. It will come out finer with a mill, but a blender works fine as well.
• Put the ground barley in the warmed milk while you assemble the remainder of the batter.
• Combine flour, brown sugar, baking powder, backing soda, cinnamon and salt. Set aside.
• In a large bowl, lightly beat the eggs, add the melted butter, and the milk/barley mixture.
• Combine in the dry ingredients until just mixed.
• Mix in the grated carrots and apples.
• Fold in the pecans and raisins.
• For the optional topping, mix together all the ingredients until coarse crumbs form.
• Pour the batter into either a greased loaf pan or muffin tins.
• If desired, sprinkle on the crumb topping.
• Bake muffins for about 25 minutes, and the bread for about 35-40 minutes.

LEMON CRUMB MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.

BANANA CRUMB MUFFINS

Steps:

• In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. , Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

LEMON CRUMB MUFFINS RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 40 muffin cups with paper liners.
• Mix 6 cups flour, 4 cups sugar, baking soda, and salt together in a large bowl. Whisk eggs, sour cream, melted butter, lemon zest, and lemon juice together in a separate bowl until smooth; pour egg mixture into flour mixture. Stir until just combined. Pour batter into the prepared muffin cups, filling them 3/4 full.
• Mix 3/4 cup flour and 3/4 cup sugar together in a bowl; cut cold butter cubes into flour mixture until mixture resembles coarse crumbs. Sprinkle crumb mixture atop each muffin.
• Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pans before removing to wire racks to cool completely.

CRANBERRY CRUMB MUFFINS

Steps:

• Heat the oven to 375 degrees. Line a standard 12-cup muffin tin with liners.
• Prepare the crumb mixture: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter, and stir to combine.
• Prepare the muffins: In a separate medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the cranberries and pecans, and gently toss to combine.
• In a small bowl, mix together the sour cream and the milk. In a large bowl, with an electric mixer, beat the butter and sugar until fluffy, about 3 minutes. Beat in the eggs, one at a time.
• Fold the flour mixture into the butter mixture. Fold in the sour cream mixture. Divide the batter evenly between the muffin cups. Squeeze the crumb mixture to create clumps of varying size, and sprinkle evenly over the tops. (It's OK if some of the crumb mixture lands on the tray.)
• Bake the muffins until they are puffed and set, and a toothpick inserted into the center comes out clean, 26 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.