Milk Crumbs Recipes

MILK CRUMBS

Steps:

• Preheat oven to 225°F
• Line a baking sheet with parchment paper; set aside.
• In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt.
• Stir in melted butter until well combined.
• Spread mixture on prepared baking sheet and transfer to oven.
• Bake until dried and crumbly, 8 to 10 minutes.
• Remove milk crumbles from oven and let cool completely.
• Transfer milk crumbles to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate.
• Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

OUR FAVORITE BLUEBERRY MUFFINS

Steps:

• Crumb topping, if desired:Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
• Muffins:Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
• Sift together flour, baking powder, and salt into a bowl.
• With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
• Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
• Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
• Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.

MALTED MILK CRUMB

Steps:

• Toss the milk crumbs with the Ovaltine malt powder in a medium bowl until all of the crumbs are a light brown.
• Pour the white chocolate over the crumbs and continue tossing until all of the clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. (The result will be just like the original milk crumb, but with a cheetah-like spotting of light brown malt powder.) The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.
• Malted milk crumbs are used in the Chocolate Malt Layer Cake (page 139).