Cantaberry Crumble Top Muffins Recipes

CRUMBLE-TOPPED BERRY MUFFINS

Steps:

• Preheat the oven to 170°C
• Put the topping ingredients in a bowl and rub them together until you have a crumbly mix. Set aside.
• Sieve the flours and baking powder into a mixing bowl. Add sugar and nutmeg. Mix.
• In a separate bowl, combine the wet ingredients: oil (or melted butter), egg, buttermilk and vanilla.
• Add the wet ingredients to the dry and mix gently to just combine. Add the berries and stir. Do not overmix!
• Divide the mixture between the muffin cases, then sprinkle on the crumble topping.
• Bake for 30-35 minutes, until the muffins are golden brown.

CRANBERRY-CITRUS MUFFIN TOPS

Steps:

• Preheat the oven to 350 degrees F and adjust 2 oven racks to the top and bottom halves of the oven. Line 2 baking sheets with greased parchment paper.
• Sift the flour, baking powder, salt and baking soda together in a medium bowl.
• Whisk the buttermilk, orange zest, vanilla and egg together in a separate bowl. Toss the cranberries with 1 1/2 tablespoons of the sugar.
• Beat the butter and remaining 1/2 cup sugar together in the bowl of a stand mixer fitted with a paddle on medium-high speed until light and fluffy, about 4 minutes (or in a large bowl if using a hand mixer), scraping down the sides of the bowl as needed.
• Adjust the speed to low and add the dry and wet mixtures in alternating batches until just combined. Add the cranberries and fold in using a spatula.
• Spray a 1/4 measuring cup lightly with pan spray. Scoop a level 1/4 cup of batter and scrape out with a rubber spatula onto the baking sheets. Repeat with the remaining batter, spacing the muffin tops about 2 inches apart. Pat the dough into rounded mounds using wet or greased hands. Chill 30 minutes.
• Bake until the muffin tops are slightly golden and can be easily lifted from the baking sheets with a spatula, 18 to 20 minutes. Be sure to keep an eye on these and rotate the baking sheets top to bottom about every 5 minutes or as needed to ensure even baking.
• Let cool in the pan 3 minutes and then transfer to a cooling rack until cool to the touch. Stir together the confectioners' sugar and orange juice and drizzle over the muffin tops.