Brown Sugar Blueberry Muffin Tops
Everyone knows it: the best part of the muffin is the top. This recipe proves it.
Ingredients
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1 beaten egg
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3/4 cup light brown sugar
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1/2 cup milk
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1 tablespoon melted butter
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1 1/2 cups flour
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1/4 teaspoon salt
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1 tablespoon baking powder
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Zest of one lemon
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1 1/2 cups blueberries (fresh or frozen dry) tossed in tablespoons of flour
Topping for Muffins:
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1/4 cup all purpose flour
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1/4 cup sugar
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1/4 teaspoon kosher salt
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1/4 teaspoon ground cinnamon
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1/8 teaspoon ground nutme
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4 tablespoons cold unsalted butter (1/2 stick), diced
Directions
1.
Preheat oven to 425 degrees F.
2.
Mix egg, light brown sugar and milk. Add in melted butter and lemon zest.
3.
Mix together flour, salt, and baking powder.
4.
In a separate bowl, combine wet and dry ingredients quickly.
5.
Toss blueberries with 2 tablespoons flour and fold into batter. Spoon batter into muffin top pan.
6.
For the topping - Combine the flour, sugar, salt, cinnamon and nutmeg in the bowl of a food processor fitted with a steel blade. Add the butter and pulse 10 to 12 times until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over muffin tops.
7.
Bake approximately 12 minutes or until lightly browned on top. Loosen muffins and serve hot.
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