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Buttery Muffins with Summer Fruits and Crunchy Oat Crumble - photo 1
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Buttery Muffins with Summer Fruits and Crunchy Oat Crumble

Desserts Cakes and Bakes Desserts for Kids 70 min Easy 4 wyświetleń ~17.58 PLN - (0)
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Description

Here is a recipe for the perfect muffins that will transport you to the heart of summer, no matter the season. The secret to their uniqueness lies in the perfect balance of flavors and textures. The batter, made with buttermilk and melted butter, is incredibly moist, fluffy, and delicate, with a noticeable hint of vanilla. Inside, there are juicy pieces of fresh seasonal fruits – raspberries, blueberries, or peaches – which release their sweet-tart juice during baking, creating little explosions of flavor. The whole thing is topped with a true crown: a golden, crunchy crumble with the addition of oats. It is this that gives the muffins a wonderful, contrasting texture and a buttery, slightly nutty aftertaste. These cupcakes are not only delicious but also look beautiful, with a golden top and colorful fruit accents. They are perfect as a sweet second breakfast, a dessert for afternoon coffee, and the star of any picnic or children's party.

Składniki (14)

Servings:
12
  • Mąka pszenna tortowa (typ 450) 300 g
  • Instant oats 30 g
  • Demerara brown sugar 40 g
  • Cukier drobny do wypieków 6.7 łyżek
  • Butter 120 g
  • Baking powder 10 g
  • Baking soda 2.5 g
  • Egg 1 szt.
  • Buttermilk 180 g
  • Vanilla extract 5 g
  • Summer fruit mix 200 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Ground cinnamon 2 g
  • Skórka otarta z cytryny 2 g
💰 Szacowany koszt dania: ~17.58 PLN (1.46 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparation

1

First, prepare your workspace. Take the egg and buttermilk out of the fridge to bring them to room temperature. Prepare a muffin tin for 12 cups and line each cup with a paper liner. Then, preheat the oven to 190°C with the top and bottom heating function. This way, the oven will be perfectly heated when you finish preparing the batter.

Use a standard metal muffin tin. Lining it with paper liners will prevent the batter from sticking and make it easier to remove the finished cupcakes. Ingredients at room temperature combine better, creating a uniform emulsion.

Crumble

2

In a small bowl, place 50g of wheat flour, 30g of quick oats, and 40g of brown sugar. If you are using cinnamon, add it now. Mix the dry ingredients with a fork to distribute them evenly.

Ingredients: Mąka pszenna tortowa (typ 450), Instant oats, Demerara brown sugar, Ground cinnamon
Use a bowl with a capacity of about 1 liter. Thoroughly mixing the dry ingredients at this stage will ensure that the crumble has a uniform flavor.
3

Take 40g of cold butter out of the fridge and cut it into small cubes (about 1x1 cm). Add the butter cubes to the bowl with the dry ingredients. Now, using your fingertips, quickly rub the butter into the flour, sugar, and flakes. Do this until clumps resembling wet sand form. Do not knead the dough into a ball! Place the finished crumble in the fridge while preparing the dough.

Ingredients: Butter
The key to a crunchy crumble is using cold butter and working quickly with your fingers. The heat from your hands can melt the butter, which will make the crumble hard instead of crumbly. Chilling the crumble in the fridge will help maintain its structure during baking.

Muffin batter

4

In a large bowl (about 3-4 liters), place the dry ingredients for the dough: 250g of all-purpose flour, 100g of fine sugar, 10g (2 teaspoons) of baking powder, 2.5g (half a teaspoon) of baking soda, and a pinch of salt. If you are using lemon zest, add it now. Use a large whisk to thoroughly mix and aerate the ingredients for about 30 seconds. This will replace sifting the flour.

Ingredients: Mąka pszenna tortowa (typ 450), Cukier drobny do wypieków, Baking powder, Baking soda, Salt, Skórka otarta z cytryny
Thoroughly mixing the dry ingredients with a whisk is very important. It ensures an even distribution of the leavening agents (baking powder and baking soda), so that all the muffins rise evenly.
5

In a second, medium bowl (about 2 liters), prepare the wet ingredients. Crack an egg and lightly beat it with a fork. Then add 180ml of buttermilk, 80g of melted and slightly cooled butter, and 5ml (1 teaspoon) of vanilla extract. Mix everything with a whisk just until the ingredients are combined into a smooth, liquid mixture.

Ingredients: Egg, Buttermilk, Butter, Vanilla extract
The butter must be cooled down so it doesn't cook the egg. It should be slightly warm, not hot. All wet ingredients should be at room temperature for the best cake consistency.
6

Pour the contents of the bowl with wet ingredients into the bowl with dry ingredients. Now, using a rubber spatula or wooden spoon, mix everything very briefly – make a maximum of 10-12 movements. Mix only until the dry ingredients absorb the liquid. The batter should still have visible lumps and streaks of flour.

This is the most important step! Mixing the muffin batter too long activates the gluten in the flour, which will make the muffins tough and chewy instead of fluffy. The rule is: the shorter you mix, the better the muffins. Don't worry about lumps!
7

To the not fully mixed batter, add 200g of fruit. If you are using frozen fruit, do not thaw it. Again, using a spatula, make literally 2-3 gentle movements to just distribute the fruit in the batter. The goal is for the fruit to be coated in the batter, but do not mix until fully combined.

Ingredients: Summer fruit mix
If you are using frozen fruits, coat them in a tablespoon of flour beforehand. This will help prevent the fruits from sinking to the bottom of the muffins during baking. Gently mixing helps prevent the fruits from being crushed and coloring the entire batter.

Assembly and baking

8

Using an ice cream scoop or two regular spoons, divide the batter evenly among the 12 prepared cupcake liners. Fill each liner with batter to about 3/4 of its height, leaving room for rising.

An ice cream scoop is the perfect tool for portioning muffin batter. It allows for an even amount of batter to be placed in each cup, ensuring that all the muffins will be similar in size and bake at the same time.
9

Take the chilled crumble out of the fridge. Using your fingers, generously sprinkle the top of each muffin, gently pressing the crumble into the batter. Don't worry if some falls beside – that's part of the charm of homemade baked goods.

Be generous with the crumble! It creates a delicious, crunchy topping. A light press will help it stick better to the cake while baking.
10

Place the muffin tray in a preheated oven at 190°C. Bake for about 20-25 minutes. The muffins are ready when they have risen beautifully and the crumb topping on top is golden brown. To check if they are baked, insert a wooden skewer into the center of one of them – if it comes out dry (without raw batter), the muffins are ready.

Every oven bakes a little differently, so it's a good idea to start checking the muffins with a toothpick after 20 minutes. If the top is browning too quickly while the center is still raw, you can loosely cover the pan with aluminum foil for the last 5 minutes of baking.
11

Carefully remove the hot pan from the oven. Leave the muffins in the pan for about 5 minutes – during this time they will cool slightly and stabilize their structure. After this time, using oven mitts, gently remove each muffin and transfer them to a wire rack to cool completely.

Do not leave the muffins in the hot pan for longer than 5 minutes. The steam condensing in the cavities of the pan can cause the bottoms of the cupcakes to become damp and soggy. Cooling on a rack ensures air circulation and a crispy bottom.

Fun Fact

💡

The name 'muffin' probably comes from the French word 'moufflet', meaning soft bread. Meanwhile, the crumble, known in Germany as 'Streusel', was popularized by German immigrants who brought this delicious cake topping to America.

Best for

Podwieczorek Drugie śniadanie do szkoły lub pracy Piknik w plenerze Przyjęcie dla dzieci

Tips

🍽️ Serving

Muffins taste best on the day they are baked, slightly warm. They can be served on their own or with a dollop of thick Greek yogurt, which will enhance the flavor of the fruits. In a dessert version, serve a warm muffin with a scoop of vanilla ice cream.

🥡 Storage

Store the muffins in an airtight container at room temperature for 2-3 days. The crumble may soften slightly. To restore its crunchiness, you can heat the muffin for a few minutes in an oven preheated to 150°C. Muffins can also be frozen – after completely cooling, wrap each one in foil and place in a ziplock bag. They will stay fresh in the freezer for up to 3 months.

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