Blueberry Muffins with Streusel Topping
I made these muffins this morning from Martha Stewart Living. I couldn't find them on the website, so the recipe is posted below. They are DELICIOUS!
Breakfast Muffins:
Makes 12
10 Tbsp unsalted butter, melted, plus more for pan 1 3/4 cups all-purpose flour 1 Tbsp baking powder
1 1/4 tsp ground cinnamon
1/2 vanilla bean, split and scraped (I used 1/4 tsp vanilla - who keeps vanilla beans on hand?)
2/3 cup sugar
2/3 cup milk, room temperature
1 large egg, room temperature
1 1/4 cups fruit, such as blueberries, raspberries, strawberries, or peaches
Streusel (follows)
1. Preheat oven to 400 degrees. Butter standard muffin tin. Combine flour, baking powder, cinnamon, and salt in a large bowl; whisk to combine.
2. In a medium bowl, combine butter, vanilla bean scrapings, sugar, milk, and egg; whisk to combine. Fold butter mixture and fruit into flour mixture; use no more than 10 strokes.
3. Spoon 1/4 cup batter into each prepared cup; press 2 Tbsp streusel on top of each. Bake until tops are golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature.
Streusel:
5 Tbsp unsalted butter, melted
2/3 cup all-purpose flour
2/3 cup confectioners' sugar
1/4 tsp ground cinnamon
Pinch of salt
Combine all ingredients in a medium bowl, and mix with your fingers until mixture is moist and crumbly.
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