The Mad Cake Batter

sweet treats and savory deets


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Blueberry Almond Streusel Muffins

I made these alongside of the Lemon Poppy muffins for a work event. This recipe also came from Bouchon Bakery and it uses the same technique of resting the dough in the refrigerator overnight. A major perk is that you can have fresh made muffins in the morning, and believe me, people notice.

MUFFINS

  • muff3/4 cup + 3 TBS frozen wild blueberries
  • 1 TBS all-purpose flour
  • 3/4 cup + 1 1/2 TBS cake flour
  • 1/2 cup + 2 TBS All purpose flour
  • 1/2 + 1/8 tsp baking powder
  • 1/2 + 1/8 tsp baking soda
  • 3/4 tsp salt
  • 3.4 oz unsalted butter, room temp
  • 1/2 cup sugar
  • 2 TBS molasses
  • 2 1/2 TBS clover honey
  • 72 grams eggs
  • 1/4 tsp vanilla paste
  • 1/4 cup buttermilk

Toss the blueberries with 1 TBS of all-purpose flour in a small bowl and place in the freezer. In a medium bowl, sift the remaining all-purpose flour, cake flour, baking powder, baking soda, and salt. In a standard mixer, cream the butter until light and creamy. Add the sugar and mix on medium-low speed until the mixture is fluffy. Scrape down the sides and add the molasses and honey. Mix for about a minute to incorporate the mixture.

Add the eggs and vanilla pasta and mix on low-speed until just combined. Add half the flour mixture on low-speed, then half the butter milk. Repeat the process ending with the buttermilk. Scrape down the sides of the bowl to make sure all ingredients are mixed together. Pour the batter in covered container and place it in the refrigerator overnight.

ALMOND STRUESEL TOPPING

  • 3/4 cup + 2 TBS all-purpose flour
  • 1 cup + 1 TBS almond flour
  • 1/2 cup + 1 1/2 TBS sugar
  • 1/4 tsp kosher salt
  • 4.2 oz cold unsalted butter

Combine all dry ingredients in a bowl and whisk to break up any lumps. Cut the butter into 1/4 inch pieces and toss in the bowl to coat. Work mixture with your fingertips, breaking up the butter into smaller pieces. Do not allow the butter to become too soft. If it does, place the bowl in the refrigerator to harden the butter before continuing. Transfer the streusel into a covered container and place it in the refrigerator as well.

Preheat the oven to 425F. Have a muffin tray lined, and remove the batter from the refrigerator and let it sit in room temperature for about 5 minutes for it to soften. Stir in the blueberries and evenly distribute the batter into the muffin liners. Sprinkle a generous amount of streusel on top of the muffins (the recipe says about 3 TBS).

Place in the oven, lower the temperature to 325F and back for 36 to 40 minutes or until the topping is golden Set the pan on a cooling rack and allow the muffins to cool completely.


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Lemon Poppy Muffins

Hallelujah! The weather is finally starting to warm up! Even though it wasn’t a long winter, it surely felt like it was at the end there. Enough about the weather, onto better things. Spring time for me is about breaking into lighter clothes and eating fresh fruit. My roommate and I have been a real lemon kick lately, lemon water detox anyone? Which brings me today’s post, Lemon Poppy Seed Muffins.

I have always loved lemon poppy-seed baked goods for some reason, and I have had this cookbook, Bouchon Bakery for some time now. If you are familiar with the book, it is ginormous, and it take a while to get through it, but as soon as I came across this recipe I knew I had to make these muffins right away.

I made these with a Blueberry Almond Streusel Muffin which will be in a later post, and which is why they are photographed together. 🙂

lemonINGREDIENTS

  • 1 1/4 cup cake flour
  • 1/2 + 1/8 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup + 3 TBS sugar
  •  1/2 cup + 3 TBS Eggs
  • 3/4 tsp vanilla paste
  • 6.8 oz melted butter
  • 1/4 cup fresh lemon juice
  • 1 TBS lemon zest
  • 1 1/2 tsp poppy seeds

Sift the cake flour, baking powder, and salt into a medium bowl. Whisk to combine. In a standard mixer, combine the eggs, sugar and vanilla paste and mix well. Add the dry ingredients in two shifts, and mix until just combined. Add the butter with the mixer still on and mix until the batter is smooth. Fold in the lemon zest and poppy seeds. Transfer the batter to a covered container and refrigerate overnight.

By putting the batter in the freezer, it allows the dough to rest which in turn results in moist muffins. Another good point is that this method you will have fresh-baked muffins in the morning, and believe me, it is much appreciated by your consumers.

Preheat the oven to 425F. Line the muffin pan and spoon the batter evenly into the papers. This probably goes without saying, but If you do the freezer method, this batter is soft enough to spoon into the papers. They may look a little funky before going in the oven but once the batter warms up, the muffins level out. Bake for about 34 minutes (start watching them around the 30 min mark). Set the pan on a cooling rack immediately.