Tuesday, 24 December 2013

Blueberry Lemon Streusel Muffins

I always wanted to try making this type of streusel muffins which I often come across in cafes like Starbucks, Paris Baguette and etc which cost around SG$4 each. And what attracts me most is that top layer of golden crispy buttery streusel topping which contrast well with the soft and moist exterior of the cake.

Moreover homemade muffins actually does not require much effort and time if you have all the ingredients ready in your pantry as what you have to do is just stir, mix and bake. So why not join us to bake a tray of this Blueberry Lemon Streusel Muffins for afternoon tea or breakfast which I bet you will love it just as much as we do.


BLUEBERRY LEMON STREUSEL MUFFINS


For this recipe is quite similar to the previous one that I did for the Chocolate Chip Muffins but instead I replace about half of the plain flour with organic wholemeal flour for a healthier version (if you could replace with all wholemeal flour will be better). On top of that if you prefer a stronger lemon fragrant, you can also add in 1 whole lemon zest instead of ½ into the cake batter.



(Make: 6 Regular Muffins | Preparation: 10 minutes | Baking Time: 20 minutes)

Ingredients:
100g All-purpose Plain Flour
65g Wholemeal Flour
1.5 Teaspoons Baking Powder
Pinch Of Sea Salt
1 Large Egg (60g)
80g Caster Sugar
50ml Vegetable Oil
120ml Fresh Milk
Zest of 1/2 Lemon
Juice of 1/2 Lemon (about 1.5 tablespoons)
1/2 Cup Blueberry

Streusel Toppings:
15g Cold Butter
2 Tablespoons Caster Sugar
2 Tablespoons Of Flour
Zest of 1/2 Lemon
1/4 Teaspoon Cinnamon Powder, optional

Method:
1. Preheat oven to 200°C (392°F) and line muffin tins with muffin liners or alternatively grease muffin tin.

2. Whisk flour mixtures such as plain flour, baking powder, sea salt, zest of 1/2 lemon together in a bowl till well-mixed and set aside.

3. In another bowl, whisk using a hand whisk starting with egg and sugar till combined then slowly whisk in oil, milk and juice of 1/2 lemon. 

4. Pour wet mixture into flour, using a spatula gently fold mixture to combine until no trace of flour is found (the batter will be thick and lumpy so do not over mixed it).

5. Lastly fold in blueberry (I am using frozen blueberry) and spoon batter into prepared muffin tin till 3/4 full.

6. Divide streusel topping equally on top of each muffin, topping with a few extra blueberry (optional) and bake in preheated 200°C oven for the first 5 minutes and then reduce temperature to 180°C for another 20 - 25 minutes (depend on the type of oven) until surface is browned and a skewer inserted in the center and comes out clean.

7. Remove muffin tin from the oven and allows the muffins to cool in the tin for at least 5 minutes before cooling it completely on a wire rack.

To Make Streusel Toppings:
~ Place topping ingredients in a bowl and using a fork to mash and mix everything together till crumbly. Keep it in the fridge while making the muffin batter.


香酥蓝莓柠檬玛芬
数量:6个松饼    烘培时间:20 分钟

材料(A)
100克面粉
65克全麦面粉
1.5茶匙发粉
捏少许海盐
半个的柠檬皮屑

材料(B)
1个鸡蛋(60克)
80克砂糖
50毫升植物油
120毫升鲜牛奶
1.5汤匙柠檬汁
半杯蓝莓

做法:
1.预热烤箱至200度。把小纸杯放在松饼盘里备用。
2.材料 (A)筛匀在碗中,备用。
3.材料 (B)从鸡蛋和砂糖开时顺序搅拌均匀(蓝莓先放在一旁)。
4.把混合液体(B)倒入(A)然后轻轻用橡皮刮刀把它们拌匀。(切记不要过度混合以免松饼变硬
5.之后加入蓝莓再拌2-3次才将面糊分别倒入小纸杯到3/4满。这时在上面撒些预先准备好的牛油香酥和蓝莓再放进预热200度烤箱烤5分钟让松饼因热度膨胀。
6.接着把温度挑低到180度再烤20分钟直到松饼表面呈现金黄色即可。

牛油香酥:
15克无盐牛油
2汤匙砂糖
2汤匙面粉
半个的柠檬皮屑
1/4茶匙桂皮粉

做法:
1. 把材料的都放在碗里,用手或叉搓成小粒然后冷藏待用。

Short clip on the above recipe:

video

If you cannot view the video above, click on my Instagram link here.


To create different varieties of streusel toppings for your muffin, you can even add in oatmeal or coconut (desiccated / flakes) to the existing ingredients to enhance the taste. Or swap the blueberry with raspberry, grated apples/pears depending on what is available in your fridge too. Lastly hope that you would like this muffin as much as we do. Have a blessed Christmas everyone!

2 comments:

  1. Hi Ellena, Thank you for sharing this lovely recipe. I have all these ingredient in my pantry too. Love to try it soon.
    Merry Christmas to you and your family :)

    ReplyDelete

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Regards
Ellena (Cuisine Paradise)

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