Streusel Topping For Muffins Food

STREUSEL TOPPING

Steps:

• mix all ingredients until crumbly -- .

STREUSEL TOPPING FOR MUFFINS

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.

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.

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.

JAN'S CRUMB TOPPING OR STREUSEL

Steps:

• Beat butter, white sugar, and brown sugar with an electric mixer until creamy. Mix flour and cinnamon into creamed butter until mixture resembles fine crumbs. Store in airtight container in the freezer until needed.

STREUSEL TOPPED BLUEBERRY MUFFINS

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!!

ANY-FRUIT-WILL-DO MUFFINS WITH STREUSEL TOPPING

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.

APPLE STREUSEL MUFFINS

Steps:

• Preheat oven to 375°. Whisk together first 5 ingredients. In another bowl, whisk together eggs, melted butter and vanilla; add to flour mixture, stirring just until moistened (batter will be stiff). Fold in apples. , Fill 12 greased or paper-lined muffin cups three-fourths full. For topping, mix brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack to cool. Mix glaze ingredients; drizzle over tops.

RASPBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened. , Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. , For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm.