Impressions
Here's a recipe for crumb cake muffins for my friend Adrienne (and of course, for my loyal blog readers as well).
Makes 12 muffins. Published January 1, 2008. From Cook's Illustrated.
Don't be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough muffin. If you can't find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the muffins, take care to not push the crumbs into the batter. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.
| Crumb Topping | |
| 1/3 | cup granulated sugar (2 2/3 ounces) |
| 1/3 | cup dark brown sugar (2 2/3 ounces) |
| 3/4 | teaspoon ground cinnamon |
| 1/8 | teaspoon table salt |
| 8 | tablespoons unsalted butter (1 stick), melted and still warm |
| 1 3/4 | cups cake flour (7 ounces) |
| Muffins | |
| 1 1/4 | cups cake flour (5 ounces) |
| 1/2 | cup granulated sugar (3 1/2 ounces) |
| 1/4 | teaspoon baking soda |
| 1/4 | teaspoon table salt |
| 6 | tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool |
| 1 | large egg |
| 1 | large egg yolk |
| 1 | teaspoon vanilla extract |
| 1/3 | cup buttermilk |
| Confectioners' sugar for dusting | |
FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line standard-sized muffin pan (cups have 1/2 cup capacity) with baking-cup liners.
In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
Using 1/4-cup measure or ice cream scoop, divide batter evenly among muffin cups; using small rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter (about 1/4 cup of crumbs per muffin), beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of muffin comes out clean, about 20 minutes. Cool muffins in pan for 5 minutes, then transfer to wire rack at least 20 minutes. Dust with confectioners' sugar just before serving.
Here are a couple of overgrown challah loaves with Holland whole blue poppy seeds, just out of the oven, for World Communion Sunday. They are 2-1/2 lbs each. If you would like the recipe, leave me a comment or drop me an email.
For any of you who think of vegetarian eating as lots of beans and brown rice, I submit the meal I had last night at Oakley's Bistro pictured at right. The four items on the plate, starting in the top left corner and proceeding clockwise, are:
