ZACH’S BLUEBERRY BUTTERMILK MUFFINS WITH STREUSEL TOPPING
Makes 14 muffins
• 1-3/4 cups all-purpose flour, spooned in and leveled
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup (1-13 sticks) unsalted butter, slightly firm
• 2 teaspoons finely grated lemon zest
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 1-1/2 cups fresh blueberries, washed and well dried
Prepare a recipe of Carole’s Favorite Streusel (below). Set aside.
Position the shelves in the upper and lower thirds of the oven. Heat the oven to 375ºF. Line the muffin pans with paper or foil cupcake liners.
In a large bowl, thoroughly whisk together the flour, baking powder, salt and baking soda. Set aside.
Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Add the lemon zest and blend on medium speed until smooth and lightened in color, about 1 minute. Add the sugar in a steady stream, then blend in the egg and vanilla, scraping down the side of the bowl as needed.
Reduce the mixer speed to low and add the flour mixture alternately with the buttermilk, dividing the flour into three parts and the buttermilk into two, starting and ending with the flour. Mix just until blended after each addition.
Portion half scoops of the batter into the prepared pans using a no. 16 ice cream scoop (¼ cup capacity). Make a layer of blueberries placed evenly over the batter, then place a dollop of batter on top of the blueberries. It’s okay for the berries to show. Take a handful of the streusel topping and crumble it over the batter and berries completely covering the top with the crumbs. Press gently to adhere. Brush any stray crumbs from the top of the muffin pans using a small pastry brush.
Bake for 25 to 30 minutes or until the streusel topping is golden brown. To ensure even baking, towards the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven and place on a rack to cool.
Store at room temperature, tightly wrapped in aluminum foil for up to 3 days. These muffins may be frozen.
RASPBERRY BUTTERMILK MUFFINS WITH STREUSEL TOPPING
• 1 recipe Carole’s Favorite Streusel (below)
• Batter for Zack’s Blueberry Buttermilk Muffin batter (above)
• Two (6-ounce) packages fresh raspberries, washed and well dried
Follow the recipe for the Blueberry Buttermilk Muffins replacing the blueberries in Step 5 with raspberries. Proceed with the recipe as written.
CAROLE’S FAVORITE STREUSEL
Makes enough for one 8-inch square or 9-inch round coffee cake or 12 muffins (small recipe)
• 6-7 tablespoons Unsalted butter
• 1 cup All-purpose flour, spooned in and leveled
• 1/2 cup Sugar
• 1/2 teaspoon Ground cinnamon
• 1/4 teaspoon Baking powder
• 1/4 teaspoon Salt
• 3 tablespoons Finely chopped walnuts or pecans (optional)
Place the butter in a heavy bottomed 2-quart saucepan for a small recipe or a 3-quart saucepan for a large recipe, and heat until almost melted; remove from the heat and cool to tepid.
Whisk together the flour, sugar, cinnamon, baking powder, salt, and nuts if using. Add to the butter and stir with a fork until blended and mixture begins to form crumbs. Gently squeeze the mixture with your hand to form larger lumps, then break them apart with your fingertips. Before using, let the streusel stand 10 to 15 minutes.
Recipes from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter (Clarkson Potter Publishers; October 2007; $35.00)