CRANBERRY-CITRUS MUFFIN TOPS
These soft and fluffy muffins tops are tart and sweet and require no special equipment. Chilling is a must to ensure the proper 'puffing' of the dough.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 12 muffin tops
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and adjust 2 oven racks to the top and bottom halves of the oven. Line 2 baking sheets with greased parchment paper.
- Sift the flour, baking powder, salt and baking soda together in a medium bowl.
- Whisk the buttermilk, orange zest, vanilla and egg together in a separate bowl. Toss the cranberries with 1 1/2 tablespoons of the sugar.
- Beat the butter and remaining 1/2 cup sugar together in the bowl of a stand mixer fitted with a paddle on medium-high speed until light and fluffy, about 4 minutes (or in a large bowl if using a hand mixer), scraping down the sides of the bowl as needed.
- Adjust the speed to low and add the dry and wet mixtures in alternating batches until just combined. Add the cranberries and fold in using a spatula.
- Spray a 1/4 measuring cup lightly with pan spray. Scoop a level 1/4 cup of batter and scrape out with a rubber spatula onto the baking sheets. Repeat with the remaining batter, spacing the muffin tops about 2 inches apart. Pat the dough into rounded mounds using wet or greased hands. Chill 30 minutes.
- Bake until the muffin tops are slightly golden and can be easily lifted from the baking sheets with a spatula, 18 to 20 minutes. Be sure to keep an eye on these and rotate the baking sheets top to bottom about every 5 minutes or as needed to ensure even baking.
- Let cool in the pan 3 minutes and then transfer to a cooling rack until cool to the touch. Stir together the confectioners' sugar and orange juice and drizzle over the muffin tops.
ORANGE BLUEBERRY MUFFIN TOPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 12 muffin tops
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
- Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat well. Set aside 1 tablespoon of the flour for the blueberries, then add the remaining flour to the butter mixture and mix until combined.
- In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
- Toss the reserved 1 tablespoon flour with the blueberries in a bowl. Using a spatula, fold the blueberry mixture into the batter until combined.
- Use a standard ice cream scoop (1/4 cup) to scoop out the dough onto the lined baking sheets, spacing the scoops 2 to 3 inches apart. Bake until lightly browned, about 11 minutes. Transfer the muffin tops to a rack set over a baking sheet to cool completely.
- In a small bowl, combine the confectioners' sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set.
BLUEBERRY MUFFIN TOPS
You don't need any muffin top pans for this you can use regular size muffin tins they just won't be as full or as wide --- I have only used fresh blueberries for this so I am not certain if it would work using frozen, I have made this using dried cranberries, any dried fruit would work fine.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 32m
Yield 12 muffin tops
Number Of Ingredients 14
Steps:
- Set oven to 375 degrees (second-lowest oven rack).
- Butter one 1/2-cup muffin top tin/pan (4x1/3-inch), or use 12 regular muffin tins (do not line with paper liners, just grease very well!).
- For the topping: In a small bowl mix all ingredients together using your fingers until crumbly; set aside.
- For the muffin tops: melt butter in the microwave or in a small saucepan over low heat; remove from the heat and whisk in the half and half cream or full-fat milk, then whisk in the whole egg, egg yolk and almond extract (or vanilla if using) until well combined.
- In a small bowl mix together flour, sugar, baking powder and salt, the add to the milk mixture, mixing with a wooden spoon JUST until combined.
- Gently fold in the blueberries until combined.
- Divide the batter between 12 muffin top tins or 12 regular size muffin
- Sprinkle the tops of each muffin with the prepared topping.
- Bake for about 17-20 minutes, or until golden, and they test done with a toothpick inserted in the middle.
- Cool in the pans for about 12-15 minutes, then run a sharp knife around the edges of each muffin top, then carefully remove from tins.
- Best served warm.
Nutrition Facts : Calories 259.3, Fat 11.4, SaturatedFat 6.8, Cholesterol 61.3, Sodium 268.8, Carbohydrate 36.6, Fiber 1.1, Sugar 19.2, Protein 3.4
BLUEBERRY MUFFIN TOPS
Categories Bread Milk/Cream Breakfast Brunch Dessert Bake Kid-Friendly Blueberry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 17
Steps:
- Make batter:
- Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.
- Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
- Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
- Divide batter among 12 muffin cups, spreading evenly.
- Make topping and bake muffins:
- Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.
- Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
- Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.
- *Available at cookware shops and cooking.com.
CRUMB TOPPING FOR MUFFINS
Dial up the deliciousness on your favorite muffin recipe by sprinkling on this sweet and buttery oat topping before baking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes enough for 12 standard muffins
Number Of Ingredients 5
Steps:
- Whisk together oats, flour, sugar, and salt. Stir in butter until clumpy.
SHEET PAN BLUEBERRY MUFFIN TOPS
You won't need any muffin top pans for these quick and easy sheet pan blueberry muffin tops. You use a baking sheet to get the best part of these scrumptiously moist breakfast muffins that are bursting with blueberries, have golden crispy edges, and a sparkling sugar, buttery crust!
Provided by Culinary Envy
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed sheet pan with parchment paper.
- Whisk together flour, white sugar, baking powder, salt, and cinnamon in a large bowl.
- Whisk together milk, cooled butter, eggs, and vanilla extract in a second bowl. Add to flour mixture and carefully mix together without overmixing. Fold in 1/2 cup blueberries.
- Pour batter onto the prepared sheet pan and smooth into a 1/2-inch layer with a spatula. Sprinkle remaining 1/2 cup blueberries over 1/3 of the batter, strawberries onto the middle 1/3, and banana slices over the last 1/3. Drizzle banana slices with caramel topping. Sprinkle everything with turbinado sugar.
- Bake in the preheated oven until edges are just turning golden brown, about 20 minutes. Remove from the oven, let cool for at least 10 minutes, and slice into squares.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 33.5 g, Cholesterol 53.4 mg, Fat 9.5 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 5.5 g, Sodium 209.2 mg, Sugar 14.3 g
BANANA MUFFIN-TOPS (OR MUFFINS AND MINI-MUFFINS)
These moist muffins bake up great in muffin top tins or mini muffins too. Maskes 12 muffins, 10 muffin tops or 24-30 mini muffins. Use very ripe bananas. Recipe was found on the internet -- Diana's Desserts, however I have made a few modifications.
Provided by Galley Wench
Categories Breads
Time 28m
Yield 10 muffin tops
Number Of Ingredients 10
Steps:
- Position an oven rack on the middle shelf of oven.
- Preheat oven to 375 degrees F (190 C).
- Lightly grease and flour or spray muffin tin with non-stick cooking spray.
- In a medium bowl, combine the flour, baking powder, baking soda and salt.
- In a large mxing bowl, combine the bananas, brown sugar, oil, eggs, and vanilla.
- Beat on medium speed until well blended with only small bits of banana visible.
- Pour in the dry ingredients and gently stir with a rubber spatula just until blended.
- Add nuts or chocolate chips (if using) when the flour is almost blended and stir to incorporate.
- Fill the muffin top indentation to almost full with the batter.
- Gently tap the pan on the countertop to even out the batter.
- Bake until the tops are golden brown and a toothpick or a cake tester inserted comes out clean, about 13 minutes (muffins = 20, mini muffins = 15 minutes).
- Transfer the pan to a wire rack to cool for 5 minutes; then carefully remove the muffin tops from the pan and set them on the rack to cool.
- Serve warm or at room temperature.
Nutrition Facts : Calories 254, Fat 8.5, SaturatedFat 1.3, Cholesterol 37.2, Sodium 240, Carbohydrate 41.3, Fiber 1.5, Sugar 20.5, Protein 3.9
MUFFIN TOP COOKIES
Enjoy these delicious muffin cookies - dessert ready in just 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 20
Number Of Ingredients 10
Steps:
- Heat oven to 400° F. In medium bowl, beat milk, oil and egg with fork. Stir in flour, sugar, baking powder and salt just until moistened. Stir in 1/2 cup of the baking chips and 1/2 cup of the almonds.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack.
- Place remaining 1/4 cup baking chips and 1 teaspoon shortening in microwavable bowl. Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Drizzle over warm muffin tops. Sprinkle with remaining 1/4 cup almonds, pressing slightly into melted chips.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 15 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 125 mg
WILD BLUEBERRY MUFFIN TOPS
Admit it-you always eat the top of the muffin first. Now you can bake just the tops!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 20
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F (or 400°F for dark or nonstick pan). Drain Blueberries from muffin mix; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries.
- Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 7 to 9 minutes or until edges and tops begin to brown. Cool 1 minute before removing from cookie sheet.
Nutrition Facts : Calories 95, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Muffin Top, Sodium 130 mg
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