SOUR CREAM BLUEBERRY STREUSEL MUFFINS
SOUR CREAM BLUEBERRY STREUSEL MUFFINS
{makes 12 muffins}
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg, room temperature
1/3 cup milk
1 teaspoon vanilla
1/3 cup sour cream
1 cup fresh blueberries
-for the topping-
1/2 cup white sugar
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
1/4 cup unsalted butter, cubed and soft
Preheat oven to 400 degrees. Grease muffins cups with Baker's Joy or line with baking papers.
To make the streusel topping, mix together all the ingredients, mashing/incorporating with a dinner fork or pastry cutter, and set aside.
For muffins, whisk together the flour, sugar, salt, and baking powder in a large mixing bowl. Make a well in the middle of the dry ingredients, and stir in oil, milk, and egg. Add vanilla and sour cream. Stir with a wood spoon. Fold in blueberries. Using an ice cream scoop, fill muffin cups just below the top, and sprinkle - I mean, heap on - the crumb topping mixture! Use all of the crumb topping! Trust me!
Bake for 20 minutes, then check them in 1-minute intervals until they're done. Don't overbake them. Cool completely in pan or your tops will separate from your bottoms. And nobody needs to be topless - or bottomless, for that matter. Gently run a knife around the edges and carefully lift out of the tin. Replace any crumbly streusel topping that falls off. Or eat it. I prefer the latter. Serve with butter, naturally!
Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
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ULTIMATE Fruit Filled Muffins
Fruititude Explosion Muffins
Serves 24 Muffins
½ cup (1 stick) Butter, room temperature
1 cup Sugar
2 Eggs
1 teaspoon Vanilla Extract
1 Orange, Zest and Juice
1 Tablespoon Baking Powder
1 teaspoon Salt
3 cups Flour
1 cup Milk
3 cups Assorted Fruit, frozen
1 Apple, small dice
1 Pear, small dice
Topping
1 Tablespoon Sugar
1/2 teaspoon Ground Cinnamon
Preheat the oven to 375 degrees
1. In a mixing bowl, add Butter and Sugar and begin to blend using a mixer until the mixture is light and airy.
2. Add Eggs, Vanilla Extract, Orange Juice, and Zest and blend again.
3. Add the Baking Powder and Salt and blend.
4. At this point, add the Flour one cup at a time alternating with adding the Milk one-third of a cup at a time.
5. Once all the ingredients are well incorporated, add all the Fruit and mix to evenly distribute.
6. Using a lined muffin tin, evenly distribute the Fruit Batter into each lined tin.
7. Sprinkle the Cinnamon Sugar mixture on top of each of the muffins.
8. Bake the muffins for 30 minutes or until the center is cooked
9. Enjoy! Make sure to cool the muffins before eating as the fruit inside is very hot.
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How to Make Fruit Granola Yogurt Muffins (Healthy Easter Recipe) 簡単!フルグラマフィン (ヘルシー イースター レシピ)
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They are crunchy just out from the oven. Then they get moist after a while, like soft granola bars or scones?! yummy!!!
Last summer, I bought these cute cupcake liners on sale in the U.S. :)
They come with cute toppers (picks), so you can customize the muffins for a special event without any fancy decoration!!!
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Fruit Granola Yogurt Muffins
Difficulty: Easy
Time: 1 hour
Number of servings: 12 (5cm/2inch) baking cups
Ingredients:
100g (3.5oz.) butter
100g (3.5oz.) granulated sugar
2 eggs
200g (7oz.) plain yogurt
250g (8.8oz) cake flour
2 tsp. baking powder
200g (7oz.) fruit granola
Directions:
1. In a bowl, cream the butter and sugar.
2. Add beaten eggs little by little and mix well.
3. Add plain yogurt little by little and mix well.
4. Sift in flour and baking powder. Gently mix with a wire whisk or a spatula until combined.
5. Add fruit granola and fold in with a spatula.
6. Preheat oven to 350F (180C). Spoon the mixture into muffin cups up to 80% full. Bake at 180C (350F) for 25-30 minutes.
7. Place the muffins on a wire rack to cool.
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Other Easter Recipes:
Flower Bouquet Cup Ice Cream
Easter Bunny Butter Cake
Creamy Avocado Doria (Rice Gratin)
Broccoli Menchi Katsu
Spring Pastel Butterfly Cupcakes
Ice Cream Pops
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Strawberry Muffins ????
I found a recipe for homemade strawberry muffins but you can use any fresh fruit in place of the strawberries.
Strawberry Muffin recipe
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Easy TROPICAL MUFFINS Recipe!
TROPICAL MUFFINS bursting with pineapple, mango, coconut, pecans and a slice of banana – these are awesome!
These TROPICAL MUFFINS came in handy recently when I had family in my midst for a few days and the need for a quick and delicious snack.
These were a perfect choice – this muffin recipe is a keeper.
Having now tested the recipe a few times, I’ve come to appreciate how simple they are to make and the unique flavours the tropical fruit gives to the muffins too.
Here’s what makes this one of the best homemade muffin recipes ever.
THE INGREDIENTS - You can tell just by the photo of our ingredients that there’s nothing too complicated with this muffin recipe. I bet you already have most of the ingredients on hand.
The one tip I did want to mention is about the sour cream. The inclusion of this silky smooth dairy product gives this muffin recipe a rich crumb. That said, we used a low-fat version and couldn’t tell the difference - feel free to make the recipe with either.
THE FRUIT – Using fresh fruit is the only way to go, and I love the way the fresh pineapple and mango brighten the inside of the muffin with their vibrant-coloured flesh and punchy flavours.
The idea to place a slice of banana into the centre of each muffin came to me during the first test run of the recipe. I’m glad it did, as the banana adds both a hit of sweetness and even more moisture.
THE TOPPING – These were already on their way to being the best tropical muffins ever when I added a sprinkle of pecans and coconut onto each before baking; it took things to an entirely new level. Instead of just tropical fruit, it’s like we made the best pineapple-mango-coconut muffins with nuts ever! I’m good with (and proud of) that!
As tasty as these are, this isn’t our first ‘best muffin recipe’ rodeo - not by a long shot. If muffins are your go-to snack, you’ve got to try GRANDMA JUDY’S BLUEBERRY MUFFINS or our SPICED SWEET POTATO MUFFINS? Both deliver great taste with minimal effort.
If it’s the tropical flavours you came for, don’t forget to pair our
TROPICAL MUFFINS with two equally memorable smoothies - our CHEEKY MONKEY SMOOTHIE and our TROPICAL SMOOTHIE. A muffin and a smoothie - what a great way to start every day!
TROPICAL MUFFINS are to breakfast what sunshine is to the beach!
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