Muffins with Streusel Topping


Recipe from Chef Rocco Lugrine

Muffin Base

Ingredient

 

Grams

 

Ounces

 

Procedure

All-purpose flour
Sugar
Brown sugar
Salt
Baking powder
Powdered cinnamon
Milk
Eggs
Lemon zest
Vegetable oil or melted butter
Blueberries

 

1000
303
379
5
35
10
576
252
1 lemon
576
500

 

35.3
10.7
13.4
0.2
1.2
0.4
20.3
8.9
1 lemon
20.3
17.6

 
  1. Combine in a bowl: sugar, brown sugar baking powder, salt, cinnamon & flour in a mixing bowl with a whisk.
  2. Whisk together the eggs, oil, and milk.
  3. Pour egg mixture into flour mixture until smooth. Fold in blueberries.
  4. Fill Flexipan® Muffins FP 1031 or FP 3051 2/3 full. Top with strussel and Almonds Bake 350F 15 minutes

Streusel

Ingredient

 

Grams

 

Ounces

 

Procedure

Butter
Sugar
Almond flour
All-purpose flour

 

125
125
125
125

 

4.4
4.4
4.4
4.4

 
  1. Combine all of the ingredients in a mixer fitted with a paddle attachment and mix until crumbles form.
  2. Store in the freezer.

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