Bakery Blueberry Muffins with Orange Streusel Crumb Topping
Jul 2, 2021 0:25:59 GMT -5
Post by bloodbought on Jul 2, 2021 0:25:59 GMT -5
Bakery Style Blueberry Muffins with Orange Streusel Crumb Topping
Prep time 25 mins
Cook time 25 mins
Total time 50 mins
NOtE: Starting them out at a higher temperature will give them a rapid rise. The high heat creates a burst of steam that lifts the batter. It’s important you don’t open the oven after you’ve put them in to bake. After the 8 to 10 minute mark you will want to turn the oven temperature down to 350 degrees and finish baking them off. Don’t be tempted to open the oven after the rapid rise or before you turn the temp down to 350. Let them bake at least another 10 minutes before you touch that oven door to begin testing for doneness.
Serves: 10
Ingredients
STEURSEL TOPPING:
3 Tablespoons melted salted butter
1 cup all purpose flour
¼ cup sugar
zest of one orange
BLUEBERRY MUFFINS:
3 cups all purpose flour
1 Tablespoon baking powder
pinch of salt
1 cup sugar
½ cup (1 stick) of melted salted butter
1 cup plain greek yogurt
2 Tablespoons milk
2 Tablespoons orange juice (preferably fresher squeezed)
2 eggs room temperature
1½ teaspoons vanilla
2 cups fresh or frozen blueberries
Instructions
FOR THE TOPPING
In small bowl add flour, sugar and zest of one whole orange.
Melt butter and add to flour mixture and combine well with a fork.
Cover and set aside in refrigerator.
FOR BLUEBERRY MUFFINS:
Start with dry ingredients:
In a large bowl add the flour, baking powder, sugar, and pinch of salt. Whisk well.
In a glass measuring cup or bowl melt the stick of butter.
To the butter add the greek yogurt, milk, orange juice, eggs, and vanilla. Mix well.
Add ⅓ of the wet ingredients to dry ingredients. Mix gently.
Repeat two more times with ⅓ of wet ingredients.
Gently fold in blueberries.
Cover and place in refrigerator for at least 30 minutes or overnight.
WHEN READY TO BAKE:
Preheat oven to 425 degrees.
Prepare muffin tin accordingly (i.e.. muffin liners, or nonstick product of choice)
If using parchment paper make sure to butter or spray with nonstick before placing in muffin tin.
Use a glass to help push the paper down in the tin to form the liner.
Remove batter and fill muffins liners or individual tin over the top.
Top with generous amount of orange streusel crump topping.
Place in upper third of oven and bake for 10 minutes at 425 degrees. Do not open oven at this point.
After 10 minutes, without opening oven, turn temperature down to 350 degrees and bake until a toothpick comes out clean.
If you feel your topping is browning too fast, you can tent the top of your pan with tin foil.
link
Prep time 25 mins
Cook time 25 mins
Total time 50 mins
NOtE: Starting them out at a higher temperature will give them a rapid rise. The high heat creates a burst of steam that lifts the batter. It’s important you don’t open the oven after you’ve put them in to bake. After the 8 to 10 minute mark you will want to turn the oven temperature down to 350 degrees and finish baking them off. Don’t be tempted to open the oven after the rapid rise or before you turn the temp down to 350. Let them bake at least another 10 minutes before you touch that oven door to begin testing for doneness.
Serves: 10
Ingredients
STEURSEL TOPPING:
3 Tablespoons melted salted butter
1 cup all purpose flour
¼ cup sugar
zest of one orange
BLUEBERRY MUFFINS:
3 cups all purpose flour
1 Tablespoon baking powder
pinch of salt
1 cup sugar
½ cup (1 stick) of melted salted butter
1 cup plain greek yogurt
2 Tablespoons milk
2 Tablespoons orange juice (preferably fresher squeezed)
2 eggs room temperature
1½ teaspoons vanilla
2 cups fresh or frozen blueberries
Instructions
FOR THE TOPPING
In small bowl add flour, sugar and zest of one whole orange.
Melt butter and add to flour mixture and combine well with a fork.
Cover and set aside in refrigerator.
FOR BLUEBERRY MUFFINS:
Start with dry ingredients:
In a large bowl add the flour, baking powder, sugar, and pinch of salt. Whisk well.
In a glass measuring cup or bowl melt the stick of butter.
To the butter add the greek yogurt, milk, orange juice, eggs, and vanilla. Mix well.
Add ⅓ of the wet ingredients to dry ingredients. Mix gently.
Repeat two more times with ⅓ of wet ingredients.
Gently fold in blueberries.
Cover and place in refrigerator for at least 30 minutes or overnight.
WHEN READY TO BAKE:
Preheat oven to 425 degrees.
Prepare muffin tin accordingly (i.e.. muffin liners, or nonstick product of choice)
If using parchment paper make sure to butter or spray with nonstick before placing in muffin tin.
Use a glass to help push the paper down in the tin to form the liner.
Remove batter and fill muffins liners or individual tin over the top.
Top with generous amount of orange streusel crump topping.
Place in upper third of oven and bake for 10 minutes at 425 degrees. Do not open oven at this point.
After 10 minutes, without opening oven, turn temperature down to 350 degrees and bake until a toothpick comes out clean.
If you feel your topping is browning too fast, you can tent the top of your pan with tin foil.
link