I just baked the batch of these. The batter is ok but the topping is not what is crumb really is. The ingredients for the "crumb" has too much butter and not enough flour hence that is why it sinks..I would use batter again but I would use different recipe or change up the topping like add more flour, cut back on butter add baking powder, baking soda as this would actually "crumb" up even though cutting with a pastry utensil. I would though change the baking powder and add baking soda to the batter as it would help it rise more as I filled the muffin tins almost to the brim so I could have a "muffin top". This recipe is certainly not a crumb kind..its more of a sugary topping at least that sinks as the butter melts and its to heavy for the batter..For future.. I would let the muffins bake for about 12 minutes to set up, then add crumb topping (revised version) so topping won't sink nor melt all the way through. I would use starbuck's recipe for crumb topping!!
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I just baked the batch of these. The batter is ok but the topping is not what is crumb really...