MUFFIN TOP COOKIES RECIPE RECIPES

Steps:

• Place 4 tablespoons of the unsalted butter, 1/2 cup whole milk, and 1 large egg on the counter. Let sit at room temperature until the butter is softened, 45 minutes to 1 hour.
• Arrange 2 racks to divide the oven into thirds and heat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper.
• Make the streusel topping: Place 1/2 cup of the all-purpose flour, 1/4 cup packed light brown sugar, 1/4 teaspoon of the ground cinnamon, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine. Place the remaining 4 tablespoons unsalted butter in a small microwave-safe bowl. Microwave until just melted, about 30 seconds. (Alternatively, melt the butter on the stovetop.) Pour into the flour mixture and stir until large crumbs form.
• Finely grate the zest of 1 small lemon (1/2 teaspoon) into a second medium bowl; reserve the zested lemon for another use. Add the remaining 1 1/2 cups all-purpose flour, 1 3/4 teaspoons baking powder, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon ground cinnamon to the lemon zest. Whisk until combined.
• Place the softened butter and 2/3 cup granulated sugar in a large bowl and beat on medium-high speed with an electric hand mixer until light and fluffy, about 2 minutes. (Alternatively, beat in a stand mixer with the paddle attachment.) Add the egg and 1 teaspoon vanilla extract, and beat until well-combined. Add the milk and flour mixture and beat on low speed until just combined, about 40 seconds. Add 1 cup of the blueberries and gently fold into the batter with a flexible spatula.
• Using a cookie scoop or a 1/4-cup measuring cup, scoop the batter and drop onto the baking sheets, 6 per sheet and spacing them evenly apart. Press the remaining 1/2 cup blueberries into the muffin tops. Sprinkle with the streusel, about 1 tablespoon per muffin top.
• Bake for 12 minutes. Rotate the baking sheets between racks and from front to back. Continue baking until a toothpick inserted in the center comes out clean and the muffin tops are light golden-brown, 8 to 10 minutes more. Let cool on the baking sheets for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat well. Set aside 1 tablespoon of the flour for the blueberries, then add the remaining flour to the butter mixture and mix until combined.
• In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
• Toss the reserved 1 tablespoon flour with the blueberries in a bowl. Using a spatula, fold the blueberry mixture into the batter until combined.
• Use a standard ice cream scoop (1/4 cup) to scoop out the dough onto the lined baking sheets, spacing the scoops 2 to 3 inches apart. Bake until lightly browned, about 11 minutes. Transfer the muffin tops to a rack set over a baking sheet to cool completely.
• In a small bowl, combine the confectioners' sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set.