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
STREUSEL TOPPED BLUEBERRY MUFFINS
These moist muffins are loaded with blueberries and crowned with a sweet streusel topping - a great addition to your quick-bread recipe collection.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Spray 10 regular-size muffin cups with cooking spray.
- In small bowl, mix 1/4 cup of the sugar, 7 1/2 teaspoons flour and the cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
- In medium bowl, mix 1 1/4 cups flour, remaining 1/2 cup sugar, the cornmeal, baking powder, salt and lemon peel; make well in center of mixture. In small bowl, beat egg, milk and oil; add to cornmeal mixture, stirring just until moistened.
- Gently toss blueberries with 1 tablespoon flour and 1 tablespoon sugar; fold into batter. Divide batter evenly among muffin cups; sprinkle with reserved cinnamon mixture.
- Bake 20 minutes or until tops spring back when touched lightly in center. Immediately remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 270, Carbohydrate 40 g, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 330 mg
APPLE STREUSEL MUFFINS
These apple streusel muffins remind us of coffee cake, and my husband and kids love them as a quick breakfast or snack on the run. The drizzle of glaze makes them pretty enough for company. -Dulcy Grace, Roaring Spring, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 295 calories, Fat 10g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 398mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY STREUSEL MUFFINS
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 252 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
BAKERY-STYLE STREUSEL MUFFINS
It's easy to top a good thing! Transform ordinary blueberry muffins into extraordinary bakery-style muffins with a simple streusel topping.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 205, Carbohydrate 31 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg
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.
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