BLUEBERRY MUFFIN TOPS RECIPES

Name: Blueberry Muffin Tops
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 12 muffin tops
Ingredients: 7 tablespoons butter; 1/3 cup half-and-half cream or 1/3 cup full-fat milk; 1 large whole egg; 1 egg yolk (save the white for another use); 1 teaspoon almond extract or 1 teaspoon vanilla; 1 1/2 cups flour; 3/4 cup sugar (use more for a sweeter muffin top); 1 1/2 teaspoons baking powder; 3/4 teaspoon salt; 2 cups fresh blueberries; 3 tablespoons cold butter, cut into small pieces (no substitutes); 1/2 cup flour; 4 tablespoons sugar; 1/2 teaspoon cinnamon (optional)

BLUEBERRY MUFFIN TOPS RECIPE - FOOD.COM

Blueberry Muffin Tops Recipe - Food.com image

You don't need any muffin top pans for this you can use regular size muffin tins they just won't be as full or as wide --- I have only used fresh blueberries for this so I am not certain if it would work using frozen, I have made this using dried cranberries, any dried fruit would work fine.

Total Time 32 minutes

Prep Time 15 minutes

Cook Time 17 minutes

Yield 12 muffin tops

Number Of Ingredients 14

Ingredients

7 tablespoons butter
1/3 cup half-and-half cream or 1/3 cup full-fat milk
1 large whole egg
1 egg yolk (save the white for another use)
1 teaspoon almond extract or 1 teaspoon vanilla
1 1/2 cups flour
3/4 cup sugar (use more for a sweeter muffin top)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries
3 tablespoons cold butter, cut into small pieces (no substitutes)
1/2 cup flour
4 tablespoons sugar
1/2 teaspoon cinnamon (optional)

Steps:

Set oven to 375 degrees (second-lowest oven rack).
Butter one 1/2-cup muffin top tin/pan (4x1/3-inch), or use 12 regular muffin tins (do not line with paper liners, just grease very well!).
For the topping: In a small bowl mix all ingredients together using your fingers until crumbly; set aside.
For the muffin tops: melt butter in the microwave or in a small saucepan over low heat; remove from the heat and whisk in the half and half cream or full-fat milk, then whisk in the whole egg, egg yolk and almond extract (or vanilla if using) until well combined.
In a small bowl mix together flour, sugar, baking powder and salt, the add to the milk mixture, mixing with a wooden spoon JUST until combined.
Gently fold in the blueberries until combined.
Divide the batter between 12 muffin top tins or 12 regular size muffin
Sprinkle the tops of each muffin with the prepared topping.
Bake for about 17-20 minutes, or until golden, and they test done with a toothpick inserted in the middle.
Cool in the pans for about 12-15 minutes, then run a sharp knife around the edges of each muffin top, then carefully remove from tins.
Best served warm.

Nutrition Facts : Calories 259.3, FatContent 11.4, SaturatedFatContent 6.8, CholesterolContent 61.3, SodiumContent 268.8, CarbohydrateContent 36.6, FiberContent 1.1, SugarContent 19.2, ProteinContent 3.4

BLUEBERRY MUFFIN TOPS RECIPE | EPICURIOUS

Blueberry Muffin Tops Recipe | Epicurious image

'90S SEINFELD After Elaine exclaims that she only likes the tops of muffins ("The Muffin Tops" first aired on May 8, 1997), her former boss thinks Elaine has hit on a clever marketing idea. But when you only sell the tops, what do you do with the hundreds of muffin "stumps" (bottoms) that are left? Elaine and her gang take to the streets with garbage bags of stumps, trying to pawn them off on anyone and everyone. There are no takers; even the homeless turn them down with disdain. It didn't take long after the airing of the episode for muffin-top pans to appear on store shelves — another TV triumph. Active time: 35 min Start to finish: 1 1/4 hr

Provided by EPICURIOUS.COM

Yield Makes 12

Number Of Ingredients 14

Ingredients

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
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries (12 oz)
3 tablespoons cold unsalted butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans

Steps:

Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.
Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
Whisk 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.
Divide batter among 12 muffin cups, spreading evenly.
Rub together all topping ingredients in a bowl 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.
*Available at cookware shops and cooking.com.

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