Foodie

Thursday, September 10, 2009

Blueberry Muffin Tops












Muffin tops are, as everyone knows, truly the upper crust of those jumbo-sized, coffee-shop muffins. Why is the top so much better and how do we go about baking the tops without the bottom? Offer the bottoms to the Culinary God? That's effective but wastefull and the best solution so far has been muffin pans that are extremely shallow—only about 1/2 inch (1.25cm) deep. This recipe turned out some very delicious bottomless enjoyment, Renee ate 3 as soon as they were out of the oven. I had one and now i can understand why these kind of tops are beloved by 'Seinfeld'' partisans.



















Ingredients:

For batter

3/4 stick (6 tablespoons) unsalted butter
1/3 cup whole milk
1 whole large egg
1 large yolk
3/4 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries (12 oz)

For topping

3 tablespoons cold unsalted butter, cut into bits
1/2 cup all-purpose flour
3 tablespoons sugar
Special equipment:

2 muffin-top pans, each with 6 (4- by 1/2-inch)

Muffin-top cups (1/2-cup capacity);

or regular muffin pans

Method:


Make batter:

Put oven rack in upper third of oven and preheat to 375°F.

Generously grease muffin pans.

Microwave butter in a big microwave-safe bowl on high for 1 minute.

Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.

Sieve together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined.

Fold in blueberries gently but thoroughly and do not overmix.

Divide batter among 12 muffin cups, spreading evenly.

Rub topping ingredients together with your fingertips until crumbly, then sprinkle evenly over batter in cups.

Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.

Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups.

Serve warm or at room temperature.


Serves

8 comments:

Mary said...

This does it. I'm going to have to get a muffin top pan. I'll tell Bob that Lily made me do it.

shaz said...

Fantastic idea Lily! I only really like to eat the tops anyway - I must look for a pan too. You are so clever!

Anonymous said...

Hi Aunty Lily,

What is a muffin top pan? Any picture to show. Thanks n have a nice wkend.

Samantha

lilyng said...

Samatha

i googled and here are many to choose from http://www.google.com/products?sourceid=navclient&rlz=1T4TSHB_enUS318US318&q=muffin+top+pan&um=1&ie=UTF-8&ei=mk2qSoPqBIy0sgOqzpTtBA&sa=X&oi=product_result_group&ct=image&resnum=1

Ananta said...

Hi Lily
Just discovered your blog today and I must say it's very impressive! I must try this blueberry muffin top recipe soon, cos the top is the best part of a muffin...

On a separate note, may I just point out a recurring typo in your entries? It should be 'voila', not 'viola'.. haha, hope you don't mind cos 'viola' refers to a musical instrument :)

Appreciate your generosity in sharing all these wonderful recipes!

lilyng said...

ananta

thanks for pointing out the typo.

Anonymous said...

Hi Aunty Lily,

Thanks for googleling me the website. Now I know what a muffin top pan looks like.

Samantha.

ilcucchiaiodoro said...

Delicious

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