BLUEBERRY MUFFIN TOPS
Everyone always seems to love just the muffin tops! I go back and forth between loving the tops or the whole muffin and this recipe can be used to make either. I wanted to find a recipe after I had a "muffie" at panera and found this on Epicurious.
Provided by SweetPnut
Categories Quick Breads
Time 1h18m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Special equipment: 2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans Preheat oven to 375 degrees.
- Place rack in top third of oven.
- 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.
- Divide batter among 12 muffin cups, spreading evenly.
- Make topping and bake muffins: Use fingertips to combine topping ingredients until crumbly.
- Sprinkle evenly over batter in cups.
- Bake until golden, about 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- 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.
Nutrition Facts : Calories 244.3, Fat 9.9, SaturatedFat 5.9, Cholesterol 58.7, Sodium 201.8, Carbohydrate 36.1, Fiber 1.1, Sugar 19.1, Protein 3.4
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