The Good Muffins
I have a batch of these muffins in my freezer at all times. These stand by muffins are interchangeable with whatever fruit is in season or whatever fruit you’re craving. I usually have a few of these in a cake cloche on my kitchen island and they always disappear because they're that good. They’re tender and soft, slightly crunchy with that cookie crumble top. They will rival your favorite bakery muffins no question. Friends and family always ask, “do you have the ‘Good Muffins?” I do. I always do. Be warned, it does require a little bit of effort but it’s well worth it. A fresh dozen of these make a great gift for any new parents or students struggling with those long days and late night.
Ingredients
Cookie Crumble Topping
1/2 cup of all purpose flour
2 tablespoons of cornstarch
1/4 cup of light brown sugar
1/4 cup of granulated sugar
6 tablespoons of butter (I always use European salted butter)
Muffins
1/2 cup of melted butter
1 cup of granulated sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 tablespoon vanilla bean paste or extract
2 1/2 cups of all purpose flour
2 eggs of room temperate (the room temperature part does make a difference)
1 1/2 cups of blueberries (or your favorite fruit)
1 cup of buttermilk at room temperature
1/4 sour cream at room temperature
2 tablespoons of avocado oil
Equipment Needed
Stand Mixer or hand beater
Spatula
Muffin Tin
Muffin Liners
Preheat oven to 425F or 220C
Whisk together the melted butter and sugar. Add eggs and whisk for 2-3 minutes. Add milk mixture, vanilla, sour cream and oil. Mis until well combined. Combine dry ingredients, flour, baking powder, baking soda. Reserve 2 tablespoons to coat the fruit. This prevents the fruit from sinking to the bottom. Pour wet ingredients into the dry, folding gently. Do NOT over mix! Fold in blueberries and let batter set at room temperature for 30 minutes. I know this step may seem arbitrary, but it’s not! This is a key step in activating the rising agents and helps make your muffins so soft and fluffy. While resting, make the cookie crumb topping. Mix melted butter, sugars together until a paste forms. Add the flour and cornstarch and begin to mix until crumbly. Divide batter into 12 muffins. Bake for 5 minutes and then reduce to 375F or 190C without opening the opening the oven door for an additional 15 minutes, or until the