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Crumb Top Muffins

Mostly I’m torn between a muffin and a scone to enjoy with my coffee. But one thing is for sure: I prefer my muffins less sweet than most of the standard muffins that a lot of coffee shops make. And even though these have a sweet and crunchy crumb topping, the butter, buttermilk and fruit shine through with a little less sweetness in the batter.
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By Brud Holland 

Mostly I’m torn between a muffin and a scone to enjoy with my coffee. But one thing is for sure: I prefer my muffins less sweet than most of the standard muffins that a lot of coffee shops make. And even though these have a sweet and crunchy crumb topping, the butter, buttermilk and fruit shine through with a little less sweetness in the batter.

Tip: If cutting fruit like apples, cut them about 1/2-inch cubes or the size of a medium-sized blueberry. If using fruit that smears into the batter like raspberries, add them after mixing the batter about half way, and remember mix the minimum amount, leaving a few flour lumps is ok and keeps muffins tender.

Makes about 1 dozen standard-sized muffins

2 cups Birkett Mills Bessie Unbleached Pastry Flour, plus 1/2 cup

1/2 cup white sugar, plus 1/4 cup

1 tablespoon baking powder

1/2 teaspoon kosher salt

1 egg

1 cup buttermilk

1/4 cup melted butter

1 cup fresh fruit of your choice (blueberries, raspberries, apples)

4 tablespoons cold butter

In a large bowl, add 2 cups of flour, 1/2 cup of sugar, baking powder and salt. Stir with a spatula to mix the ingredients.

In a second bowl, whisk the egg, buttermilk and melted butter and pour into the dry ingredients. Stir the mixture with a spatula two or three times around the bowl. Add the fruit and stir two or three more times, just enough so the batter becomes wet and sticky. Scoop into buttered muffin pans or muffin cup lined pans.

In a third bowl, combine 1/2 cup flour, 1/4 cup sugar and butter. With a pastry cutter or fingers, cut in the butter until it is the size of peas and the mixture is light, yellow and crumbly (not pasty). Divide between the tops of the muffins. Bake at 400° for 18-20 minutes or until the crumb topping is golden brown.

Brud Holland is a graduate of the New England Culinary Institute and lives in Watkins Glen with his wife Shari and 3 kids. Having been part of the food and wine scene here in the Finger Lakes for 30+ years, he draws on experiences from a wide variety of culinary escapades that include bakery owner, restaurateur, food product developer, teacher, and genuine promoter of all things grown and made in the Finger Lakes.

This recipe is from our dairy-focused Fall 2015 issue.

1 thought on “Crumb Top Muffins”

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