Streusel Topped Lemon Blueberry Muffins

Although I’ve always been a big fan of lemons, it wasn’t until recently that Mike acquired a love for them, also. So, needless to say, I’ve been taking advantage of this new fondness by incorporating lemons in more and more recipes. Last week, when I made Lemon Blueberry Buttermilk Pancakes, I was left with a good amount of frozen blueberries leftover. Since the lemon- blueberry combination was such a big success, I went in search of a different recipe to try (to use up those blueberries). At first, I wasn’t sure what I was looking for, then I thought about muffins. Mike loves blueberry muffins. I chose to make this recipe because it had that “little something extra” that would bring it over the top, a cinnamon streusel topping. These muffins are “packed” with blueberries; as a matter of fact, there is actually more blueberries than batter, which made me fearful that this recipe would be a failure. Also, the batter is extremely dense (you’ll feel like you are mixing cement), but I guess that must be to account for all the liquid released from the blueberries during baking, because it does end up working out fine. However, I highly recommend the use of frozen blueberries (not thawed), as they are less fragile than fresh and can withstand the folding process without being totally crushed. Even though these muffins are loaded with blueberries, the lemon zest still manages to shine through, giving a nice fresh pop of flavor. The sugary crumb topping, with just a touch of cinnamon adds yet another layer of flavor (without being overpowering). Perfectly balanced and an irresistible treat for blueberry lovers. 

To make the streusel topping, in a small mixing bowl, stir together the sugar, flour, cinnamon and salt. Add the cubed butter. Using a pastry blender (or two knives), cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate topping mixture while you prepare the batter.

Preheat oven to 400° F.  Line a 12-count muffin tin with paper liners.

In a larger mixing bowl, add flour, sugar, baking powder, salt and lemon zest. Stir to combine. 

In a small bowl, whisk together oil, milk and egg. Pour the wet ingredients into the flour mixture. Stir together just until combined. Be careful not to over mix (to avoid dense muffins); there will be lumps and that’s okay because they will bake out. 

Gently fold in the blueberries. There will be an abundance of blueberries in ratio to the dough and the dough will be extremely thick. Even using unthawed frozen blueberries, it’s inevitable that some of the blueberries will end up crushed because of the density of the batter. Don’t fret, though, it will turn out fine.

Using a large cookie scoop, divide batter amongst the 12 muffin cups. Sprinkle each muffin generously with the crumb topping. (Note: The original recipe called for making twice as much streusel topping, which left a lot of waste, so I cut the recipe in half. Even cutting the streusel in half, you will still have more than enough topping needed.)

Bake the muffins 24 to 26 minutes, until cooked through and golden. (If using fresh blueberries, reduce cooking time to 20 to 22 minutes.) Cool muffins in tin at least 15 minutes before removing.

 

STREUSEL TOPPED LEMON BLUEBERRY MUFFINS
Source: Adapted from Alaska From Scratch
Posted by: www.meldingmagic.com

 
INGREDIENTS:
 
Streusel Topping:

• 1/4 cup sugar
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• Pinch of salt
• 2 Tablespoons cold butter, cubed

Muffins:

• 1-1/2 cups flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 Tablespoon lemon zest
• 1/3 cup vegetable oil
• 1/3 cup milk
• 1 large egg
• 2 cups blueberries, frozen (not thawed) recommended

DIRECTIONS:

Streusel Topping:
1. In a small mixing bowl, stir together the sugar, flour, cinnamon and salt. Add the cubed butter. Using a
    pastry blender (or two knives), cut the butter into the dry ingredients until the mixture resembles
    coarse crumbs. Refrigerate topping mixture while you prepare the batter.

Muffins:
1. Preheat oven to 400° F.  Line a 12-count muffin tin with paper liners.
2. In a larger mixing bowl, add flour, sugar, baking powder, salt and lemon zest. Stir to combine.
3. In a small bowl, whisk together oil, milk and egg. Pour the wet ingredients into the flour mixture. Stir
    together just until combined. Be careful not to over mix (to avoid dense muffins); there will be lumps
    and that’s okay because they will bake out.
4. Gently fold in the blueberries. There will be an abundance of blueberries in ratio to the dough and the
    dough will be extremely thick. (Even using un-thawed frozen blueberries, it’s inevitable that some of
    the blueberries will end up crushed because of the density of the batter.)
5. Using a large cookie scoop, divide batter amongst the 12 muffin cups. Sprinkle each muffin
    generously with the crumb topping.
6. Bake the muffins 24 to 26 minutes, until cooked through and golden. (If using fresh blueberries,
    reduce cooking time to 20 to 22 minutes.) Cool muffins in tin at least 15 minutes before removing.

Jalapeno Corn Muffins

I don’t usually stray away from my go-to recipe for cast iron skillet cornbread, but I had a craving for jalapeno corn muffins, to go along with the Chili with Tortellini. I came across this recipe on Chow.com and it looked really good, so I figured I’d give it a try. It was missing Cheddar cheese; and Mike and I both like cheese in our cornbread; so I added that. I was pleasantly surprised how good these came out. They reminded me of the corn muffins you get at Cracker Barrel; only these were better. That’s saying a lot, because I’ve always been extremely fond of Cracker Barrel’s muffins. Even in a non-stick muffin tin, these came out nice and crispy on the outside and incredibly moist and savory on the inside. The pickled jalapenos added just a hint of heat, without being too overwhelming; and I absolutely loved the kernels of corn distributed throughout. Also, it was a real bonus that I didn’t have to run out and buy buttermilk to make them (as this recipe uses whole milk instead). These would be great alongside any casserole, soup, chowder or one pot meal. Actually, anytime you have a hankering for some good ole’ down-home corn muffins, you can’t fail with this quick and yummy recipe. 

Preheat oven to 425° F. Generously butter the wells of a 12-cup muffin pan. Do not use paper liners. The muffins will stick to the paper and you won’t get crispy brown edges. Set aside.

In large bowl, combine cornmeal, 1/2 cup of the flour, sugar, baking powder and salt. Stir to combine. Set aside.

In small bowl, add corn, jalapenos and remaining Tablespoon of flour. Toss to combine. Set aside.

In another medium bowl, add milk and eggs. Whisk until the eggs are broken up. Pour the milk and egg mixture into cornmeal mixture. Add melted butter. Using a rubber spatula, stir just until incorporated and no streaks of butter remain. Do not over mix. 

Add the corn, jalapenos and Cheddar cheese. Stir just until combined.

Divide the batter among the prepared muffin cups. Muffin cups will be very full. Bake until golden brown around the edges and a wooden pick inserted in center comes out clean, 15 to 17 minutes.

Cool in pan on a wire rack for 10 minutes. 

  
Remove from pan and serve warm, or at room temperature.

JALAPENO CORN MUFFINS
Source: By Christine Gallary, Chow.com
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1-1/2 cups finely ground yellow cornmeal
• 1/2 cup, plus 1 tablespoon all-purpose flour, divided
• 1/4 cup granulated sugar
• 1-1/2 teaspoons baking powder
• 1-1/4 teaspoons fine salt
• 2/3 cup corn kernels, thawed if frozen   
• 1/4 cup coarsely chopped pickled jalapenos
• 1-1/2 cups whole milk
• 2 large eggs
• 1 cup shredded Cheddar cheese
• 6 Tablespoons (3/4 stick) butter, melted, plus more for coating the pan

DIRECTIONS:

1. Heat the oven to 425°F and arrange a rack in the middle. Coat the wells of a 12-cup muffin pan
    generously with butter; set aside. Do not use paper liners. The muffins will stick to the paper, and they
    won’t develop crispy brown edges.
2. In large bowl, combine cornmeal, 1/2 cup of the flour, sugar, baking powder and salt. Stir to combine.
    Set aside.
3. Place the corn and jalapenos in a small bowl, add the remaining tablespoon of flour, and toss to combine. 
    Set aside.
4. In a medium bowl, place the milk and eggs and whisk until the eggs are broken up. Pour the milk
    mixture and melted butter into the cornmeal mixture and, using a rubber spatula, stir until just
    incorporated and no streaks of butter remain. (Do not over mix.) Add the corn, jalapenos and Cheddar cheese.
    Stir just until combined. 
5. Divide the batter among the prepared muffin cups (they’ll be very full). Bake until golden brown
    around the edges and a wooden pick inserted in the center comes out clean, 15 to 17 minutes.
    Let the muffins cool in the pan on a wire rack for 10 minutes. Remove from the pan and serve warm
    or at room temperature.