STREUSEL TOPPING FOR MUFFINS
A streusel topping for muffins takes no time at all to prepare but adds lots of crispy crumbly goodness to your baked goods.
Provided by Christine Albury
Categories Muffins
Time 5m
Number Of Ingredients 4
Steps:
- Mix everything together in a food processor and pulse until crumbly, or mash all the ingredients together in a bowl with a fork. Sprinkle the mixture over muffins - or whatever you choose to top with it - right before you bake them, then bake according to the recipe.
Nutrition Facts : ServingSize 1 serving, Calories 71 calories, Fat 4 g, Carbohydrate 7 g, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 2 mg, Sugar 4 g
STREUSEL-TOPPED ORANGE CRANBERRY MUFFINS
Make and share this Streusel-Topped Orange Cranberry Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 1h10m
Yield 12 muffins
Number Of Ingredients 20
Steps:
- Make streusel by combining muesli, flour, brown sugar and salt in a bowl.
- Add butter and water to mixture.
- Using fingertips, mash together until mixture forms small pieces.
- Place in freezer until firm, about 30 minutes.
- Place the juice in a saucepan over medium-high heat and reduce to 1/2 cup.
- Cool slightly.
- Preheat oven to 350 degrees.
- Spray muffin tin with cooking spray.
- Sift together dry ingredients.
- In a separate bowl, combine butter, yogurt, vanilla extract, orange peel and reduced orange juice.
- Add egg and egg white and combine thoroughly by hand using a wire whisk.
- Add dry ingredients to wet mixture in two parts.
- Mix by hand until just combined.
- Gently fold in cranberries.
- Divide batter evenly between muffin cups.
- Sprinkle 2 teaspoons of streusel topping on top of each muffin.
- Bake muffins until tops are lightly golden and a toothpick comes out clean, about 35 minutes.
- Remove muffin pan from oven and cool on wire rack for 5 minutes.
- Remove muffins from pan and cool completely on wire rack.
Nutrition Facts : Calories 256.1, Fat 5.7, SaturatedFat 3.3, Cholesterol 30.8, Sodium 397.2, Carbohydrate 46.6, Fiber 1.4, Sugar 24.2, Protein 5.2
STREUSEL TOPPED BLUEBERRY-CHOCOLATE CHIP MUFFINS
I love the combination of blueberries and chocolate. These are super yummy. The crunchy topping just put s them over the top.
Provided by conniecooks
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Streusel topping:.
- Combine ingredients well. Mixture will be crumbly. Set aside.
- Muffins:.
- Preheat oven to 400°F.
- Line 12 large muffin cups with paper liners or treat tin with cooking spray.
- In large bowl combine egg, buttermilk, sugar, butter and vanilla.
- Add remaining ingredients and stir just until combined. Do not overmix.
- Spoon batter into prepared muffin tin.
- Sprinkle with streusel topping.
- Bake in preheated oven for 20 -25 minutes or until toothpick inserted comes out clean.
Nutrition Facts : Calories 261.6, Fat 11, SaturatedFat 6.6, Cholesterol 35, Sodium 271.3, Carbohydrate 39, Fiber 1.4, Sugar 22.4, Protein 3.8
JUMBO BLUEBERRY MUFFINS WITH STREUSEL TOPPING
This is just as successful made in regular size tins as well just reduce the baking time --- if using frozen blueberries I like to partially thaw them firstly after coating them with sugar, the partially thawed blueberries give a wonderful marbling effect to the baked muffins, but don't make the mistake of thawing too much it will effect the baking of the muffins
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 6-7 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 375 degrees (350 degrees for convection oven).
- Prepare 7 jumbo muffin tins with jumbo paper liners.
- Prepare the streusel topping: In a small bowl, mix the sugar, flour and cinnamon together; cut in the butter with your fingers until crumbly, set aside in the fridge.
- For the muffins: Toss the fresh berries with 2 Tbsp sugar; set aside.
- In a large bowl, sift together, the flour, baking powder, salt and sugar, sift again (sifting twice!); add in the lemon zest and the coated blueberries; toss gently to mix.
- In a small bowl, whisk together the egg, cream (or milk, if using), melted butter and the almond extract until well combined.
- Add the egg mixture to the flour/berry mixture, mix gently with a wooden spoon JUST until combined (mixture is supposed to have lumps, and NOT be smooth, DO NOT OVERMIX!).
- Spoon batter evenly into each muffin tin.
- Sprinkle with streusel topping.
- Bake for approximately 25 minutes (for jumbo muffins), or until muffins test done with a toothpick.
- Cool for 15-20 minutes and remove with a butter knife slipped gently underneath the paper to lift, set to a wire rack.
- **NOTE** This can be made using frozen blueberries, but will take longer to bake, also to double the recipe, prepare in two seperate mixing bowls adding the same ingredients to each, do not double the recipe and make in one bowl!
Nutrition Facts : Calories 615.6, Fat 23.9, SaturatedFat 14.6, Cholesterol 93.3, Sodium 466.2, Carbohydrate 95.8, Fiber 2.5, Sugar 58.1, Protein 7.2
MIXED BERRY MUFFINS
The best mixed berry muffins you'll ever make! These incredible berry muffins with streusel topping are moist, perfectly sweet and bursting with a variety of juicy berries. A delicious treat that's perfect for breakfast or after school snacks, and also makes a great addition to Mother's Day or Easter brunch.
Provided by Kim
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 375ºF. Line a dozen muffin tins with liners or spray nonstick cooking spray over the tins.
- In a large bowl, whisk together the flour, oats, baking powder and salt. Add the mixed berries and toss to coat well. Set aside.
- Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each. Then, slowly stream in the milk. Mix until blended.
- Mix the wet ingredients with the dry ingredients, being careful not to smoosh the berries. Mix until just combined then fill prepared muffin tins with batter.
- To make the streusel, combine the brown sugar, flour, oats and cinnamon in a small bowl. Cut in the butter with your fingers until only small pea-sized clumps remain. Sprinkle streusel over each muffin.
- Bake muffins for 25-30 minutes, until golden brown and an inserted toothpick comes out clean or with a few moist crumbs.
- Allow muffins to cool completely on a wire rack. Enjoy with a smear of butter or a drizzle of honey!
Nutrition Facts : ServingSize 1 muffin, Calories 306 kcal, Carbohydrate 47 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 55 mg, Sodium 120 mg, Fiber 2 g, Sugar 28 g
APPLE CINNAMON MUFFINS WITH STREUSEL TOPPING
Light, fluffy, packed with deliciously fresh spiced fruits and topped with a crunchy streusel topping, these Apple Cinnamon Muffins are the ultimate Fall and Winter sweet treat!
Provided by A Baking Journey
Categories afternoon tea Dessert Snack
Time 45m
Number Of Ingredients 15
Steps:
- Place the Flour, Brown Sugar and Ground Cinnamon in a large bowl
- Cut the cold butter into small cubes and add them to the dry ingredients. Rub the butter into the flour to create small crumbs. All the dry ingredients should be coated in butter, and the streusel should look like wet sand. Set aside.
- Preheat your oven on 180'C/350'F and grease a Muffin tin (see note 2).
- Peal, core and dice the Apples into very small pieces. Set Aside.
- Melt the butter and set aside to cool down.
- In a large bowl, whisk the Brown Sugar and Eggs until foamy. Add the melted Butter, then the Applesauce and the Milk. Whisk until combined.
- Sift in the Dry Ingredients: Plain Flour, Baking Powder, Ground Cinnamon and Salt. When combined, fold in the Apple dices with a spatula.
- Pour the Muffin batter into each Muffin Pan. Cover each muffin with some Streusel Topping. Gently press the streusel into the muffin batter.
- Bake the muffins for 25 to 30 minutes, or until the tip of a knife comes out clean. Leave to cool down completely before removing from the pan.
Nutrition Facts : Calories 246 kcal, Carbohydrate 30 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 56 mg, Sodium 81 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING
Steps:
- Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
- To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
- Let cool in the tins for 10 minutes, then remove and cool on wire racks.
STREUSEL
Steps:
- Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
- Add the butter and use your fingers to lightly knead into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
- Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to a month.
CLASSIC STREUSEL TOPPING
This classic streusel topping can be used to top pies, muffins, cakes, and sweet breads. Streusel topping is an easy way to elevate many simple baked goods!
Provided by Bettie
Categories Components
Time 5m
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the brown sugar, granulated sugar, all-purpose flour, cinnamon (if using), and salt.
- Add the pieces of cold butter into the bowl and use a pastry blender or fork to cut the butter into the mixture until it is the texture of coarse meal. You do not want it to become a cohesive dough.
- Use to top muffins, coffee cakes, or in place of a top crust on a pie. This streusel topping can be made in advance and kept in an airtight container in the refrigerator for 3 days prior to using as a topping.
STREUSEL TOPPED BLUEBERRY MUFFINS
This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again.
Provided by Heather Walker
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
- In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
- Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!
Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.9 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 262.8 mg, Sugar 20.2 g
PUMPKIN STREUSEL MUFFIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h55m
Yield 12 muffins
Number Of Ingredients 20
Steps:
- For the streusel topping: Combine the pecans, brown sugar, flour, pepitas, butter and salt. Squeeze into small clumps on a baking sheet and refrigerate until the streusel is chilled and firm, about 30 minutes.
- For the muffins: Preheat the oven to 350 degrees F. Lightly grease the top of the muffin tray to keep the muffins from sticking. Line a 12-cup muffin tin with your favorite liners.
- Combine the all-purpose flour, brown sugar, whole wheat flour, baking powder, ginger, salt, allspice, baking soda and clove in a large bowl.
- Whisk together the pumpkin puree, buttermilk, eggs and butter in a separate small bowl.
- Fold the wet ingredients into the dry until just combined (don't fret if the batter has lumps this means your batter isn't over-mixed).
- Fill each muffin liner 3/4 of the way full. Evenly divide the streusel among the muffins, mounding in the center.
- Bake until the topping is golden and crunchy and a toothpick inserted in the muffins comes out clean, rotating the trays about halfway through, 25 to 28 minutes. Let rest in the hot muffin pan 3 minutes then transfer to a cooling rack.
BIG BLUEBERRY STREUSEL MUFFINS
The one blueberry muffin recipe you need - big and tender lemon-scented buttermilk cakes loaded with blueberries and topped with brown sugar and oat crumble.
Provided by Karen Tedesco
Categories Desserts
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 (200 C) degrees with the rack positioned in the center. Oil a 6-cup muffin tin and line with muffin liners or tulip-shaped parchment liners.
- Mix the ingredients for the streusel in a bowl until it forms large, moist crumbs. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest. Make a well in the center and stir in the egg, oil, butter and buttermilk. Stir just until the flour is incorporated, then fold in 1 cup of the blueberries.
- Spoon the batter into the muffin cups ¾ full. Top with the remaining blueberries and the crumble topping.
- Bake 25-30 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center of the muffins comes out with a few moist crumbs.
Nutrition Facts : Calories 540 kcal, Carbohydrate 91 g, Protein 9 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 67 mg, Sodium 605 mg, Fiber 3 g, Sugar 42 g, ServingSize 1 serving
ORANGE STREUSEL-TOPPED MUFFINS
Make and share this Orange Streusel-Topped Muffins recipe from Food.com.
Provided by CaliforniaJan
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, baking powder, baking soda, salt, sugar and grated orange peel. Stir in orange juice, melted butter, eggs and chopped nuts.
- Pour into 12 muffin cups.
- Blend 1 tablespoon melted butter, brown sugar, cinnamon and sprinkle on top of each muffin.
- Bake in a preheated 350F oven for 20 - 25 minutes.
STREUSEL TOPPED BANANA NUT MUFFINS
This is the best way to use your over ripe bananas. These are especially good because of the crunchy brown sugar streusel on top. A regular in my house.
Provided by aimbrulee
Categories Quick Breads
Time 33m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Prepare a 12 cup muffin pan with paper muffin cups.
- In a bowl combine the brown sugar, 1/4 cup of the flour, oats, melted butter, and 1/2 tsp of the cinnamon, mix and press together with a fork until it looks crumbly, and set aside.
- In another mixing bowl, combine the remaining 1 1/2 c flour, baking powder, baking soda, 1/4 tsp cinnamon, and 1/8 tsp salt. Set aside.
- In another bowl combine the egg, mashed bananas, sugar, and oil, mix well then add to the flour mixture. Stir until just moistened, fold in the walnuts.
- Spoon batter into each muffin cup, about 2/3 full each. Top each batter filled cup with the streusel topping, enough to cover so you cant see the batter. Bake at 350 degrees 20-25 min, or until toothpick test comes out clean.
HOW TO MAKE GREAT STREUSEL TOPPING IN THE FOOD PROCESSOR
A foolproof step-by-step guide to making great streusel for pies, cakes, quick breads and muffins.
Provided by Katie Workman
Categories Dessert
Time 8m
Number Of Ingredients 7
Steps:
- Place the granulated sugar, brown sugar, flour, cinnamon, ginger and salt into the bowl of a food processor. Pulse to combine.
- Add the cut up chilled butter. Pulse until it becomes nubby but don't let the motor run-you want it to be bumpy, not to come together into a paste.
- Now, go top your pie (or muffins or crisp or bread or cake) with your streusel crumb topping!
Nutrition Facts : Calories 151 kcal, Carbohydrate 17 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 119 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
THE BEST BLUEBERRY STREUSEL MUFFINS
Are you a blueberry muffin lover? The Best Blueberry Streusel Muffin Recipe contains whole grains, little refined sugar, and healthy fats. The irresistible streusel topping is made with wheat germ, oats and flax seed instead of butter and sugar. Enjoy your muffins without the guilt!
Provided by Bren
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Lightly pulse the oats in a food processor or blended until they are roughly chopped. This is optional, but makes the strudel more traditional in appearance. Combine all topping ingredients in small bowl and stir to combine.
- In medium bowl combine all batter ingredients except blueberries. Blend well by hand or with an electric mixer. Fold in blueberries by hand.
- Spoon batter into 12 paper lined muffin cups they will be 2/3 full. (You can spray each muffin paper lightly with cooking spray to prevent muffins from sticking).
- Sprinkle streusel topping evenly over muffins. Use the back of a spoon or your hand to press the streusel lightly into the batter.
- Bake for 15 minutes or until toothpick inserted in center of the muffins comes out clean. Store leftovers in a air tight container.
Nutrition Facts : ServingSize 1 muffin, Calories 214 calories
STREUSEL TOPPED BLUEBERRY MUFFINS RECIPE
Provided by Stefani Tolson
Number Of Ingredients 9
Steps:
- Combine and sift together the dry ingredients.
- Whisk together oil and melted butter, then whisk into remaining liquid ingredients. Whisk to break up the eggs.
- Using a rubber spatula, fold together liquid into dry.
- Add berries when the batter is mixed halfway. Do not over mix. Batter should be rough and lumpy, not smooth.
- Spray 12 standard-size muffin tins with non-stick spray or line with muffin papers.
- Using a #16 scoop, scoop the batter from along the sides of the bowl, being careful not to stir the batter. Deposit 2 ½ oz. batter into standard muffin tins. Muffin tins should be about 2/3 full.
- Top with streusel if desired. (optional)
- Bake at 350° for 15 to 20 minutes.
STREUSEL TOPPED CRANBERRY OAT MUFFINS
These are a nice twist to a standard oatmeal muffin. The addition of the whole wheat flour and using dark brown sugar and yogurt just changes the taste and texture of the normal muffin recipe I make. I hope you enjoy the twists to this recipe too. I found this in the Cooking Club magazine.
Provided by HokiesMom
Categories < 30 Mins
Time 30m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400F and line 9 muffin cups with paper liners.
- Whisk together the first 8 ingredients for the Muffins in a large bowl and then stir in dried cranberries.
- Whisk together the last 5 ingredients for the Muffins together in a medium sized bowl.
- Stir the wet ingredients into the dry ingredients just until combined - do not over-mix or your muffins will be very dense/dry.
- Spoon batter into the muffin cups.
- Combine the streusel ingredients in a bowl and then sprinkle over the batter for each muffin.
- Bake 20-25 minutes or until pick comes out clean. Cool in pan on wire rack for 5 minutes before removing from pan to cool completely on rack.
Nutrition Facts : Calories 190.2, Fat 7.2, SaturatedFat 4.1, Cholesterol 40.7, Sodium 251.9, Carbohydrate 27.8, Fiber 2.2, Sugar 11.5, Protein 4.4
ANY-FRUIT-WILL-DO MUFFINS WITH STREUSEL TOPPING
Originally from Bon Appetit and claimed as one of their best muffin recipes. Consider making for breakfast, too.
Provided by gailanng
Categories Breakfast
Time 50m
Yield 10-12 muffins
Number Of Ingredients 17
Steps:
- For the streusel topping:.
- Mix sugar, cinnamon and pinch of salt in a small bowl or work bowl of a food processor, add butter. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend the fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of butter. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of butter; stir in nuts. Set aside.
- For the muffins:.
- Adjust oven rack to middle position and heat oven to 400 degrees. Lightly grease the top surface of a 12-cup muffin pan; use liners, if necessary.
- Whisk 2 1/2 cups flour with next 4 ingredients in a medium bowl, set aside.
- Whisk together next 4 ingredients in a large bowl; whisk in buttermilk and vanilla. Gently whisk dry ingredients into wet ingredients to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into batter fold in fruit. (Frozen fruit will help "firm" up batter. If batter seems too wet add a few more tablespoons of flour, up to 1/4 cup, to stiffen batter.).
- Using an ice-cream scoop, place a portion of batter into each muffin cup, filling to the brim. Sprinkle a portion of streusel topping over batter in each muffin cup.
- Bake 15 minutes, reduce heat to 350 degrees and bake 10 to 12 minutes or until muffins are golden brown and spring back when lightly pressed with fingertips. Let muffins cool in pan for 5 minutes then transfer them to a wire rack. Serve warm or at room temperature.
- NOTES:.
- To simplify muffin making, quadruple the streusel topping recipe and freeze.
- Orange, lemon, or lime zests can be used to flavor the muffins, if you like.
- Lemon works well with blueberry.
- Orange zest with cranberry or rhubarb.
- Lime zest with banana chunks.
- Almost any fruit works in this recipe. Good choices include:.
- apples, cut into small dice.
- bananas, cut into firm, small chunks.
- blueberries.
- cranberries, coarsely chopped.
- dried sour cherries or cranberries.
- raspberries.
- rhubarb, diced (fresh or frozen).
- strawberries, quartered or cut into small dice.
- To prevent delicate, highly colored fruits like raspberries, cranberries, and blueberries from getting mashed and discoloring the batter, use semi frozen fruit.
- It is not necessary to use paper baking liners if the muffin tin is commercial, glazed, or nonstick.
STREUSEL-TOPPED FRUIT MUFFINS RECIPE
Thinking back, I can clearly remember what got me into homemade mixes. It was an industrial-sized box of Aunt Jemima's "Complete" Buttermilk Pancake Mix purchased at a local warehouse store.My youngest son was still a toddler then and was acutely addicted to a relentless diet of pancakes, crepes and waffles. Pancakes in particular (silver dollar as well as the traditional stack size) were seeing a lot of action.Naturally, I started off the Pancake Era with good intentions, using nothing but homemade batter, but pretty soon I tired of mixing up the inevitable flour, baking powder, salt, sugar and all the rest three and four times a day.Fine, then; pancakes the little lad wants, pancakes he shall have, only they had to be convenient. So it came to pass that I purchased (gasp!) a mix.Then one morning, in one of those glazed stupors that can overtake a fatigued mom at any given moment, I found myself intently pondering the back of the Aunt Jemima box. "Why couldn't it come in both buckwheat and buttermilk variety?" I wondered. You could get buttermilk, or you could have buckwheat but no "buttermilk/buckwheat."And what was in the list of ingredients anyway, I thought, that I couldn't replicate? Some mystic, unusual, inaccessible specialty item, I was willing to bet. But no, bless Aunt Jemima, after examining the box's list of ingredients, I found absolutely nothing that was too exotic.Then it hit me. If this 2-pound box only contained the usual dry pantry items, why not make my own mix? With a little sleuthing, I could very well have my buttermilk/buckwheat combination or any other I cared to manufacture.I launched into mixes, as I do every other culinary task, with maniacal gusto, and soon, the homemade Multi-Grain Pancake and Waffle Mix inspired a host of others.Every attempt was not a success--those that took as long to reconstitute as they did to make entirely from scratch I tossed aside. Ditto for mix creations that relied on large amounts of shortening, such as pantry cookie mixes. I like butter in my cookies and think it takes relatively little time to make up a batch of fresh Toll House cookies anyway. The better solution as far as cookies go is to make extra dough and freeze it, a la Pillsbury, in logs.Essentially, the mixes I liked best were those that made foods I regularly wanted to eat, such as pancakes. And I liked those that were versatile, such as the muffin mix, which hosted just about any fruit admirably.The next time someone asks you the classic question "Is it from scratch or is it a mix?" You can proudly, (and honestly) answer: "Both!"Before beginning any of these recipes, take a look at your pantry to make sure you have all the ingredients required. When dealing in dry mixes, you will find yourself consuming quite a bit of baking powder, salt and flour, so stock up rather than run the chance of coming up short in the middle of a recipe.You might notice that the mixes call for dry buttermilk powder, available at most supermarkets. Buttermilk is acidic and reacts with the leavening agent baking soda once water is added to produce the air bubbles that make pancakes, scones and biscuits light. If you prefer, you can substitute the same amount of dry skim milk powder for the buttermilk powder.Baking soda and baking powder can lose their effectiveness; always make sure your leavening agents are fresh before using them--check the dates on the can or box.Look for buckwheat flour and corn flour at health-food stores. If not using vanilla powder, add 1 teaspoon pure vanilla when reconstituting.
Provided by Marcy Goldman
Categories BREADS, BREAKFAST
Time 45m
Yield Makes 12 muffins
Number Of Ingredients 7
Steps:
- Stir together muffin mix, oil, water, egg and vanilla. Fold in fruit. Divide batter among greased 12 muffin cups.
- Top each muffin with 1 tablespoon Freezer Streusel. Bake at 375 degrees until toothpick inserted in center of muffin comes out clean, 25 minutes.
STREUSEL-TOPPED PUMPKIN MUFFINS
The inspiration for this one came from HollyGolightly's Pumpkin Muffin submission, http://www.food.com/recipe/light-pumpkin-muffins-211760. I only have one muffin pan, so I, essentially, made two versions of this and experimented with the topping. The first time I baked the muffins, took them out to add the topping and then finished baking; the second time I put the topping on the muffins as soon as they were in the tin and baked them. I liked the topping a little more crumbly than baked, hence the directions. But you have options. :)
Provided by Meghan at Food.com
Categories Quick Breads
Time 28m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees.
- Mix the dry ingredients in a large bowl; mix the wet ingredients in a medium bowl. Combine the wet and dry mixtures until just mixed together.
- Spray a muffin pan with cooking spray and spoon the muffin mixture into the cups. Put the muffins into the preheated oven for about 8 minutes.
- While the muffins begin to bake, mix the streusel topping in a small bowl: Measure the sugars and then cut in the butter until crumbs form.
- Remove the muffins from the oven and spoon the streusel onto the muffins. Put the muffins back into the oven and continue baking until the muffins are lightly brown and spring back up when touched, about 10-12 more minutes.
- Cool on wire racks.
Nutrition Facts : Calories 121, Fat 2.1, SaturatedFat 1.1, Cholesterol 12.8, Sodium 163.6, Carbohydrate 23.5, Fiber 0.9, Sugar 11.1, Protein 2.5
STREUSEL-TOPPED BLUEBERRY MUFFINS
Steps:
- Preheat oven to 350°F. Grease and flour an 18-cup muffin pan; set aside. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In a small bowl, combine milk, sour cream, butter, and eggs; add to flour mixture, stirring just until combined. Gently fold in blueberries.
- Divide batter among cups of prepared pan. Sprinkle each muffin with Streusel Topping.
- Bake for 18 to 20 minutes, or until a toothpick inserted in center comes out clean. Remove from pan and let cool on wire racks.
- STREUSEL TOPPING: In a small bowl, combine sugar, flour, and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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Total Time 42 minsCalories 304 per servingPublished 2015-07-08
- Heat oven to 375 degrees F. Coat standard-size muffin pan with 12 indentations with cooking spray.
STREUSEL-TOPPED BLUEBERRY MUFFINS - FAMILY-FRIENDS-FOOD
From family-friends-food.com
Reviews 7Category Breakfast, Cake, SnackCuisine AmericanTotal Time 30 mins
- Mix together the ground almonds, potato flour, baking powder, caster sugar, cinnamon and orange zest in a large bowl.
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From homemadefoodjunkie.com
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STREUSEL TOPPED RHUBARB MUFFINS - NUTMEG NANNY
From nutmegnanny.com
5/5 (1)Total Time 35 minsCategory BreadPublished 2021-06-04
- Preheat your oven to 350 degrees F and spray a 12 count muffin tin with non-stick spray or line with paper liners.
- In a small mixing bowl whisk together granulated sugar, egg, egg, Greek yogurt, vegetable oil, buttermilk, and vanilla extract.
BLUEBERRY MUFFINS WITH STREUSEL TOPPING | FOODTALK
From foodtalkdaily.com
Servings 12Total Time 50 mins
BEST CLASSIC BLUEBERRY STREUSEL MUFFINS RECIPES | BAKE ...
From foodnetwork.ca
2.7/5 (511)Servings 8-12
LEMON RASPBERRY MUFFINS - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Servings 12Cuisine AmericanCategory Bread, Breakfast
STREUSEL-TOPPED BANANA CARAMEL MUFFINS - MISHPACHA MAGAZINE
From mishpacha.com
Estimated Reading Time 1 min
STREUSEL TOPPING FOR MUFFINS - FOOD FANATIC
From staging.foodfanatic.com
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