Who doesn't love muffin tops...and I don't mean that extra belly area we women can succumb to when we age:-D? When I was younger, we always pulled that part off the muffin and set it aside on our plate to savor after we ate that "other part"--it's like saving the cherry on top of a sundae for last! I was the happiest of campers when a muffin top pan was invented!
This morning, my blueberry-loving grandson and I baked the best muffin tops to have for our breakfast before starting a day full of fun. He's such a good Sous Chef and because we've been baking since he was barely walking, he's become quite the expert. In addition, he's suddenly got the concept that helping in the kitchen or around the house can be profitable!
Brown Butter Blueberry Muffin Tops...with Streusel
1/2 cup firmly packed brown sugar
1/4 cup of King Arthur all-purpose flour
5 T unsalted butter, cut into smaller pieces
1 tsp. cinnamon
pinch of salt
Place dry ingredients into a medium bowl and cut in the butter until it becomes crumbly. Set aside.
1/2 cup (1 stick) unsalted butter, melted and browned
3/4 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
2 cups King Arthur all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1 cup blueberries, washed and dried
Preheat oven to 375F-degrees. Spray a muffin-top pan with a non-stick baking spray.
In the bowl of a stand mixer, using the paddle attachment, mix the brown butter and sugar. Add the vanilla. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients, along with milk and mix on low just until combined--don't over mix!
|Ari can't control his excitement with a basket of blueberries!|
Such an experienced baker--almost 5 years old! Finally, divide the streusel among the six muffin tops.
Place in the preheated oven and 18 minutes should do it!
Golden brown and just waiting to be bitten into:-D
Muffin tops are just the best part of the day...just like grandson's visits. Enjoy!