Thanks for the suggestions. That crumbly topping is streusel. The way my family does it is to take some room-temperature butter, a quarter or half a stick to start with, and add a teaspoon or so of cinnamon, plus maybe half a cup of brown sugar. You may also want to use a tablespoon or so of flour to make things easier. Mix it all together (it is best to warm the butter to room temperature before starting, but warm an entire stick). After a while of mixing, it should start feeling crumbly. Taste it, and adjust as necessary; more butter, brown sugar, or cinnamon. My family does it this way, and none of them can give me exact amounts for anything; I keep getting the response that you just have to keep playing with it until it is right and tastes good. What you want is a substance that is relatively dry and crumbly, like gravel, which you will sprinkle on top of the cake, muffins, or whatever before baking. I tried this a couple days ago and used an entire stick of butter to start with. My streusel was too buttery, so it was too soft, but it made enough to cover what looked like an 8- or 9-inch springform pan in which I was making a coffee cake. As an aside, some people like to take some streusel and put it in the middle of the cake; add half the batter, layer some streusel, and add the rest of the batter, then top with the remaining streusel.
On 8/4/11, Nicole Massey <[email protected]> wrote: > Another option is to pour the muffin batter into a pan and make coffee cake. > There's a crumbly topping some folks put on top of coffee cake, but I don't > have a recipe for that. (One would be appreciated) > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of jan brown > Sent: Thursday, August 04, 2011 11:08 AM > To: [email protected] > Subject: Re: [CnD] muffin tips? > > I either use an ice cream scoop or 1/3 cup measure. Muffin batter is > not generally runny so it should work. You can put the muffin tin on > paper towel or one of those chopping mats for ease of clean up. I > always found the transfer from counter to oven more daunting. For pies, > I always put a pan with sides under the pie pan to prevent spills. But, > muffins should not present you with a problem of spill. Have fun with > them. It isn't Mount Everest though it may feel like it. > Jan > > -- > Email services provided by the System Access Mobile Network. Visit > www.serotek.com to learn more about accessibility anywhere. > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Have a great day, Alex (msg sent from GMail website) [email protected]; http://www.facebook.com/mehgcap _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
