Who doesn't like crumble top?? I loooove crumble top. The sweet smell while baking in the oven is absolutely heaven.
Again, I was in the mood of trying out new recipes of muffins from books that I have. Though this is not my first time making muffins, there are still a few more recipes I have yet to 'cheek them out' ! ;)
There was one using bread flour, but I didn't quite like it as I find the texture was rather heavy, though it tastes very good. It is much like the versions of The US, Australia as well as New Zealand. And they are not quite my cup of tea and not for a person who prefers something light and fluffy, so, that was out! Next come to this which uses cake flour or low protein flour. It is soft and lighter, together it is very yummy! Hubby said it is just like the usual cupcakes I baked. Whether cup cakes or muffins, it doesn't really matter. As long as it suits my liking. The crumble top is a + + point of course. :)
I brought both the muffins to my cake decorating class and the feed backs were good! And as expected, the one using cake flour has got better texture. The the joke came from our teacher, '' What is the difference between muffins and cupcakes??'' And the answer is, cupcakes are pretty muffins, and muffins are ugly cupcakes!
Unsalted butter. 50g
Caster sugar. 70g
Pinch of salt
Cake flour. 100g
Baking powder. 1tsp
Dried Cranberries and dried blueberry 30g each.
Cream cheese 20g
Pinch of cinnamon powder
Plain flour. 30g
1. Cream butter in a bowl, add in sugar and beat till fluffy and pale.
2. Add in egg and mix well, then add in salt. Pour in half the milk and mix again. Sift in half the flour and baking powder ,mix well. Pour in the rest of the milk , mix, and followed by flour and baking powder.
3. Scoop a table spoon of batter in muffin cups and fill with dried furies and cream cheese, then top another table spoon of batter followed by nuts(optional) and crumble.
4. Bake in pre heat oven 170'c for 25 minutes. Cool baked muffins on wire rack.