Quick & Easy BLUEBERRY MUFFINS With Crunchy Streusel Topping! | Cupcake Jemma
Blueberry Muffins...sounds too easy right? Well, what's wrong with that? Sometimes easy is exactly what you need and over complicating your bakes is the last thing you want! So I give you The Blueberry Muffin with Crunchy Streusel Topping. These are the perfect quick, simple and delicious treat for when you just need to get your bake on!
As usual, don't forget to tag me on Instagram using #CupcakeJemma when you bake them!
Ingredients -
For the Streusel Topping...
45g plain flour
2 tbsp demerara sugar
2 tbsp melted butter
1/4 tsp cinnamon
pinch of salt
For the Muffins...
2 lg eggs
320g buttermilk
70g oil
70g melted butter
270g plain flour
135g caster sugar
65g soft brown sugar
1.5 tsp baking powder
zest of half a lemon
150g frozen blueberries
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Apple Crumble Muffins Recipe
These apple crumble muffins are soft and fluffy, stuffed with small chunks of fresh apples and topped with rich crumble topping.
Printable recipe:
More Apple Dessert Recipes:
Apple Pie Recipe:
Apple Oatmeal Cake:
Apple Oatmeal Muffins:
Apple Cake Recipe:
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Makes 12 muffins
Ingredients:
For the muffins:
2 Apples
1 Egg, large
1/2 cup (120ml) Milk
1/3 cup (80ml) vegetable oil
1¼ cups (160g) Flour
2 teaspoons Baking powder
1/4 teaspoon Salt
3/4 cup (150g) Sugar
1 teaspoon Vanilla extract
For the crumble:
1/4 cup (60g) Butter, cold
1/2 cup (65g) Flour
1/2 cup (100g) brown Sugar
1 teaspoon Cinnamon
Directions:
1. Preheat oven to 350F (175C). Line a 12-cup muffin pan with muffins liners, spray the cups with oil (optional) and set aside.
2. Make the muffins: In a bowl mix milk, oil, egg and vanilla extract. Set aside.
3. In a separate bowl, combine flour, baking powder, sugar and salt.
4. Peel the apples and cut into small chunks. Place apple chunks into the flour mixture and toss well to ensure the apples are well coated.
5. Pour the wet mixture into the dry mixture and mix until combined.
6. Scoop the batter into muffin cups until 3/4 full.
7. Make the crumble: Combine the ingredients for the crumble topping together in a small bowl and crumble together using your finger tips.
8. Sprinkle some crumble on top of each muffin batter. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
9. Let cool before serving.
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The best BANANA MUFFINS I've ever had!
RECIPE:
In this weeks video I'll be sharing my favourite banana crumble muffin recipe! These are by far the best banana muffins I’ve ever had. Super soft, bursting with banana flavour and the most delicious crunchy crumble topping – YUM!
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INGREDIENTS:
Muffin Batter:
1½ cups (190 g) flour - regular all-purpose
¾ tsp baking soda
1 tsp baking powder
½ tsp ground cinnamon
½ tsp salt - omit if using salted butter
3 large (1 cup) ripe bananas - room temp
⅔ cup (105 g) soft brown sugar
1 large egg - room temp
¼ cup (45 g) melted butter - unsalted
3 tbsp vegetable oil - unflavoured, I use canola
3 tbsp unflavoured yoghurt - room temp, I use Greek
1 tsp vanilla essence/extract
Crumble Topping:
½ cup (80 g) soft brown sugar
½ cup (64 g) flour - regular all-purpose
4 tbsp melted butter - unsalted
½ tsp ground cinnamon
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How To Make Fluffy and Soft Muffins | One Muffin Batter with Many Flavours | Sundae Bakes
How To Make Fluffy and Soft Muffins | One Muffin Batter with Many Flavours | Sundae Bakes
Hello welcome to Sundae Bakes new baking channel!
Muffin, so easy to make and if you are creative you can make variations with this simple plain muffin recipe. These are the ingredients that are currently available in my pantry. You can use any that you already have!
Let’s bake ❤
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Ingredients
All Purpose Flour 300 grams
Baking Powder 1 tsp
Baking Soda 1 tsp
Salt 1/4 tsp
Sugar 170 grams
Eggs 2
Plain Yogurt 160 grams
Unsalted Butter 40 grams
Milk 80 grams
Oil 90 grams
Bake first in 210C pre-heated oven for 5 mins and then lower down the temperature to 170C bake for 15-20 mins.
Chocolate — cocoa powder, couverture chocolate chunks
Oreo — oreo cookies
Matcha — matcha powder, white chocolate chips, sweet cream cheese
Blueberry — fresh blueberries and almond
Strawberry — strawberry jam, sweet cream cheese, strawberry biscuits, sweet cream cheese
Carrot — grated carrot, walnut, nutmeg powder, cinnamon powder, sweet cream cheese
Mochi Donut —
Instagram — @sundae.bakes
Music — Cheese (Prod. by Lukrembo)
5-Star Banana Crunch Muffins | Barefoot Contessa | Food Network
To make Ina's banana muffins crunchy on top, top them with dried banana chips, granola, or and coconut!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Banana Crunch Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Prep: 20 min
Cook: 25 min
Yield: 18 large muffins
Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional
Directions
Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
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5-Star Banana Crunch Muffins | Barefoot Contessa | Food Network
Best blueberry crumble muffin with toffee crunch | Easy eggless muffin recipe
These muffins are simply too good to resist they are not just loaded with fresh blueberries but also have toffee chunks in them while the blueberries give them freshness and an irresistible taste the toffee chunks in them give them that extra caramelize flavour and the crunch also the crumble at top just add to the overall texture thats not all the centre is filled with freshly made blueberry compote.
In this recipe I’ll also show you how to make toffee crunch at home from scratch though you can use the store brought one but they are so easy to make just 2-3 ingredients that can be easily found in your pantry that you’ll never want to buy from store.
You can also use the same recipe to make a 6 inch cake and replace the fresh blueberries with frozen one they will work the same since these berries are in the season now I have used fresh.
As for the blueberry compote you can check my blueberry cheesecake recipe where I have shown how to make it from scratch also how you can use it to make no bake cheesecake which is a lip-smacking recipe you should not miss.
Blueberry cheesecake-
Without further ado let jump to the ingredients require to make these blueberry toffee muffin which are eggless.
Ingredients- (makes 6)
Crumble:
14gm Butter, unsalted
15gm Whole wheat flour
5gm cornflour
20gm Almond flour
20gm Caster sugar
pinch of salt
Toffee:
56gm butter, unsalted
100gm brown sugar
pinch of salt
Muffin Batter:
113gm oil, flavourless
100gm caster sugar
120gm yogurt
1tsp vanilla extract
115gm whole wheat flour
25gm cornflour
1-1/2tsp Baking powder
1/2tsp Baking soda
Pinch of salt
2tbsp whole milk
50gm Blueberries, coat them in 1tsp flour
50gm Toffee chunks, coated in 1tsp flour
Compote
50gm blueberry compote
Bake in a preheated oven first at 200C for 5 minutes then lower the temperature to 180C and bake further for 5-7 minutes or till the skewer inserted in each muffin comes out clean.
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