Quick Breads 2

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Starbucks Blueberry Muffins

Course Breakfast, Brunch, Quick Breads
Cuisine American
Keyword Culinary 1

Ingredients

TOPPING

  • 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter — melted

MUFFINS

  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 2 cups all purpose flour
  • 1 cup blueberries frozen defrosted, drained

Instructions

Make Topping

  • Stir together all topping ingredients with a fork in a medium sized bowl. Reserve. If refrigerating overnight, do not pack.

Make Muffins

  • Preheat oven to 350°F (Convection oven: 325°F). Line muffin pans with paper baking cups.
  • Mix eggs with stand mixer fitted with a whisk attachment about 1-2 minutes until thick and frothy. Drizzle in oil while whisking until creamy. Add sugar and beat for an additional two minutes. Whisk in vanilla, vinegar, baking soda, salt and sour cream. Remove from stand mixer and add in flour by hand using a spatula. (Batter will be slightly lumpy.) Fold in blueberries.
  • Fill muffin cups 3/4 full. Sprinkle the crumble evenly over the top of the muffins.
  • Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
  • Store in an airtight container for up to 3 days or freeze for up to one month.

Notes

Substitute two-three bananas for blueberries, if desired.
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Banana Bread

Course Quick Breads
Cuisine American
Keyword Culinary 2
Servings 6

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup butter room temperature
  • ¾ cup brown sugar
  • 2 eggs beaten
  • ⅓ cup greek yogurt or sour cream
  • 2 ⅓ cups mashed overripe bananas
  • 1 teaspoon vanilla extract

Topping

  • ¼ cup flour
  • ¼ cup rolled oats
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons butter room temperature

Instructions

For Topping

  • In bowl of food processor, combine flour, rolled oats, sugar and cinnamon. Pulse once or twice to break down oats. Remove to medium bowl. Add butter and mix with a fork or pastry cutter until coarse and crumbly. Reserve.

For Muffins

  • Preheat oven to 350*F. Lightly grease muffin tin.
  • In a large bowl, combine flour, baking soda, cinnamon and salt.
  • In bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar and fluffy. Add in eggs in at a time, blending well between additions. Add yogurt and bananas, mixing until thoroughly combined.
  • Combine dry into wet mixture; stir just to moisten. DO NOT OVERMIX. Pour batter into prepared muffin tin, 3/4 full. Sprinkle each with topping.
  • Bake in preheated oven for 20-25 minutes, until a toothpick inserted into center of the muffin comes out clean. Let cool in pan for 5 minutes, then turn onto a wire rack to cool completely before serving.