BLUEBERRY MUFFIN TOPS RECIPE | EPICURIOUS
'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
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.
BLUEBERRY MUFFIN TOPS RECIPE - FOOD.COM
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
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
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