Everyone loves these muffins! I made tiny tweaks to the recipe based on others' suggestions. I use 1/3 cup buttermilk instead of milk, and substitute whole wheat flour and half white/half brown sugar for the filling. I also like to use 1 cup blueberries and 1/2 cup fresh raspberries for a nice mix of flavor (fresh or frozen & thawed). I also added 2 tsp grated lemon rind and 1 tsp vanilla extract.
For the topping, I use 1/4 cup brown sugar, 3 tbs all purpose flour, 2 tbs butter and 3/4 tsp ground cinnamon.
Mixing: I mix the dry ingredients together first, and then fold in the fruit to coat with flour to prevent them bleeding out and sinking. I then add the wet ingredients with the lemon zest and vanilla and only lightly fold to prevent over mixing.
Baking: I used a regular 12 muffin tin on a baking tray. Only fill the muffin tins to 3/4 full with batter! ...even if there is extra batter! Just eat that separately ;)...and then add the crumble topping to fill the muffin tins. They will rise a lot so don't overfill them. In my oven, I bake for 18 minutes at 400 F on the middle shelf. Let the muffins cool for 5-10 minutes before removing from muffin tins. The cooking time should increase to 20-25 minutes if making larger but fewer muffins.
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Everyone loves these muffins! I made tiny tweaks to the recipe based on others' suggestions. I...