Any-fruit-will-do Muffins With Streusal Topping Pt1
1/3 cBrown sugar or granulated
1/2 ts Ground cinnamon
1 tb Butter; unsalted
1/2 cFinely chopped walnuts
-ANY FRUIT WILL DO MUFFINS-
2 1/2 cUnbleached white flour; up
-to 2 3/4 cups
1 ts Baking soda
2 ts Baking powder
1/2 ts Ground cinnamon
1 pn Salt
1 1/3 cFirmly packed light brown
2/3 cVegetable oil
1 tb Minced lime; lemon, or
-orange zest, see note
2 ts Vanilla extract
1 3/4 cLoosely packed fruit; see
1. For the topping, mix sugar and cinnamon 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 fat. If mixing
in a food processor, pulse about 10 times, then process 5 to 10 seconds,
until there are no visible lumps of fat-, stir in nuts and set aside.
2. 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.
3. 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.)
4. Using an ice-cream scoop, place a portion of batter into each muffin
cup, filling to the brim. Sprinkle a portion of streusal topping over
batter in each muffin cup.
5. Bake 15 minutes-, reduce heat to 350 degrees and bake until muffins are
golden brown and spring back when lightly pressed with fingertips, 10 to
12 minutes. Let muffins cool in pan for 5 minutes then transfer them to a
wire rack. Serve warm or at room temperature.
Makes 1 dozen.
Cooks Illustrated, Sept./Oct. 1993,Page 8. Credit: Stephen Schmidt.
Nationality: USA Season:any Courses: batter bread, breakfast Method: baked
Start to Finish 1 1/2 hours Preparation 10 minutes Attention 1 hour
Finishing 5 minutes