מאפי בלו-ברי עם סטרוזל צריפים

על המתכון

מצרכים

• The Streusel Topping:
• 100g (¾ cup) all-purpose flour
• 100g (½ cup) light brown sugar, packed
• 2 tsp ground cinnamon
• 85g (3 oz; 6 tbsp) frozen butter
• The Muffin Batter:
• 300g (2 ½ cups) all-purpose flour
• 150g (¾ cup) granulated sugar
• 10g (2 ½ tsp) baking powder
• 3g (1 tsp) coarse sea salt (kosher salt)
• 2 large eggs, room temperature
• 120ml (½ cup) neutral oil
• 180ml (¾ cup) buttermilk, room temperature
• 1 tsp vanilla extract
• 250g (9 oz) fresh blueberries (plus extra for topping)
• Production Workflow
• Construct the Streusel: Whisk dry ingredients. Grate in frozen butter and toss into pea-sized clumps. Chill in fridge.
• Mix the Wet and Dry Bases: Whisk wet ingredients until emulsified. Fold in separately mixed dry ingredients until just combined (do not overmix).
• Fold in the Berries: Gently fold in blueberries.
• The Hydration Rest: Cover and rest batter for 1 hour at room temperature.
• Assemble and Top: Fill 6 alternating muffin liners to the rim. Top heavily with streusel and extra berries. Add water to empty tin cups.
• The Two-Stage Bake: Bake at 220°C (425°F) for 5 mins. Reduce to 190°C (375°F) and bake another 15–18 mins.
• Chapters
• 00:00 Preparing the Streusel Topping
• 00:42 Mixing the Muffin Batter
• 02:45 The Hydration Rest
• 03:16 Assembling the Muffins
• 04:16 The Two-Stage Baking Method
• 04:40 Final Results and Taste Test
• Full recipe and more here: