1. For the topping, mix sugar and cinnamon in a small bowl or work bowl of a food processor, add butter. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend the fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of fat. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of fat-, stir in nuts and set aside. 2. For the muffins, adjust oven rack to middle position and heat oven to 400 degrees. Lightly grease the top surface of a 12-cup muffin pan- use liners, if necessary. Whisk 2 1/2 cups flour with next 4 ingredients in a medium bowl-, set aside. 3. Whisk together next 4 ingredients in a large bowl-, whisk in buttermilk and vanilla. Gently whisk dry ingredients into wet ingredients to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into batter fold in fruit. (Frozen fruit will help "firm" up batter. If batter seems too wet add a few more tablespoons of flour, up to 1/4 cup-to stiffen batter.) 4. Using an ice-cream scoop, place a portion of batter into each muffin cup, filling to the brim. Sprinkle a portion of streusal topping over batter in each muffin cup. 5. Bake 15 minutes-, reduce heat to 350 degrees and bake until muffins are golden brown and spring back when lightly pressed with fingertips, 10 to 12 minutes. Let muffins cool in pan for 5 minutes then transfer them to a wire rack. Serve warm or at room temperature. Makes 1 dozen. Cooks Illustrated, Sept./Oct. 1993,Page 8. Credit: Stephen Schmidt. Nationality: USA Season:any Courses: batter bread, breakfast Method: baked Start to Finish 1 1/2 hours Preparation 10 minutes Attention 1 hour Finishing 5 minutes Converted from Mangia!, Cooks Illustrated 1993-1995 Cookbook NOTES : To simplify muffin making, quadruple the streusel topping recipe and freeze. Orange, lemon, or lime zests can be used to flavor the muffins, if you like. Lemon works well with blueberry-, orange zest with cranberry or rhubarb-, lime zest with banana chunks.Almost any fruit works in this recipe. Good choices include: fresh or frozen rhubarb, diced-, cranberries, coarsely chopped-,blueberries-, apples, cut into small dice-, bananas, cut into firm,small chunks-, raspberries-, strawberries, quartered or cut into small dice-, dried sour cherries or cranberries. To prevent delicate,highly colored fruits like raspberries, cranberries, and blueberries from getting mashed and discoloring the batter, use semi frozen fruit. It is not necessary to use paper baking liners if the muffin tin is commercial, glazed, or nonstick. continued in part 2
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 12|
|Calories from Fat: 147 (35%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 21mg||6 %|
|Sodium 204.9mg||7 %|
|Potassium 200.9mg||5 %|
|Total Carbohydrate 65.1g||19 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 63g|
|Protein 5.7g||8 %|
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Calories per serving: 420
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