Short post today, but I made the blueberry muffins located in Williams Sonoma: Bread, which is a wonderful cookbook that I have always loved and used with no-fail. These muffins were no exception.
They have a nice and tight crumb structure (with not the ‘tunnelling’ found in muffins with too much gluten have). AND, the top of the muffin, with the streusal topping, it provided a nice crunch. Which is nice, because a lot of streusel toppings that I have experienced get soggy after a while. The mace gave the topping a bit more depth as well.
Crumb Top Blueberry Muffins
2 1/2 tablespoons all-purpose (plain) flour
2 T. EACH granulated and brown sugar
1/2 tsp. ground cinnamon
1/8 tsp. ground mace
2 T. cold, unsalted butter
2 C. All Purpose Flour
1/4 cup EACH granulated and brown sugar
1 T. Baking powder
1 tsp. Baking Soda
1/4 tsp. salt
Grated zest of 1 orange
2 large eggs
5 T. unsalted butter, melted, plus extra for greasing
1 tsp. vanilla extract
1 C. buttermilk
1 1/2 c. fresh (or frozen) blueberries
1. Preheat the oven to 375 degrees. Have ready one 12-cup muffin pan. Grease 10 of the cups and fill any unused cups with water to prevent warping (I got 15 muffins out of this recipe)
2. To make the streusel topping, in a small bowl, stir together the flour, sugars, cinnamon, and mace. Cut the butter into pieces and, using a pastry blender or 2 knives, cut it into the dry ingredients until the mixture resembles coarse crumbs.
3. To make the muffins, stir together the flour, sugars, baking powder, baking soda, salt, and orange zest in a bowl.
4. In another bowl, whisk together the eggs, melted butter, vanilla, and buttermilk. Stir the buttermilk mixture into the dry ingredients until just combined (10 seconds). The batter should be lumpy. Fold the blueberries into the batter just until evenly distributed. Scrape down the sides of the bowl.
5. Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with the crumb topping.
6. Bake until golden, dry, and springy to the touch, 20-25 minutes. A cake tester inserted into the center of a muffin should come out clean. Let stand for 5 minutes, then remove each muffin from its cup with a small metal spatula. Serve warm.