Ingredients for Crumb Topping
56 g Soft salted butter
56 g White sugar
85 g All Purpose flour
Wet Ingredients
110 g Melted salted butter
250 g Brown sugar
250 g Sourdough starter @ 100% hydrationCan use discard
3 Large eggs beaten
200 g Orange juiceOther similar juices can be substituted
350 g Squash or Pumpkin PureeMake your own or use canned squash/pumpkin
Dry Ingredients
500 g All Purpose flour
16 g Salt
6 g Baking soda
15 g Baking powder
12 g Ground Cinnamon spice
6 g Ground Ginger spice
2 g Ground Nutmeg spice
Optional
140 g Chopped nuts, raisins or dried cranberry.
Directions
1Pre-heat oven to 375F/190C.
Crumb Topping Mixture
2For crumbs, use a small mixing bowl and add the soft butter, sugar and flour. Mix together with hands, rubbing the butter into the mixture until you have a coarse crumb mixture. Set crumbs aside for later use.
Wet Ingredients
3In a large mixing bowl, stir the melted butter and brown sugar together, work out any sugar lumps. Then add the rest of the wet ingredients. Mix together until well incorporated. Set bowl aside.
Dry Ingredients
4In a medium mixing bowl add all dry ingredients together and mix well.
Make Batter
5Pour the dry ingredients into the wet ingredient bowl. At this point add any inclusions like nuts, dried fruit etc. Gently mix together using a large spoon. Do not over mix, just mix gently until incorporated.
6If you add inclusions, it will make more batter. If not, the batter will make about 12 large muffins.
Scoop batter into oiled muffin tins. Fill about 7/8 full or almost to the top. Sprinkle the top with the butter crumbs and using a fork or fingers, gently push the crumbs in slightly. Divide the crumbs between the muffins.
7Bake at 375F/190C for about 20-25 minutes. Muffins will be done when toothpick inserted comes out clean.
Remove muffins from hot oven. Wait about 5 minutes and then remove muffins from tins and let cool on cooling rack.
Enjoy warm with butter or cream cheese.
Ingredients
Ingredients for Crumb Topping
56 g Soft salted butter
56 g White sugar
85 g All Purpose flour
Wet Ingredients
110 g Melted salted butter
250 g Brown sugar
250 g Sourdough starter @ 100% hydrationCan use discard
3 Large eggs beaten
200 g Orange juiceOther similar juices can be substituted
350 g Squash or Pumpkin PureeMake your own or use canned squash/pumpkin
Dry Ingredients
500 g All Purpose flour
16 g Salt
6 g Baking soda
15 g Baking powder
12 g Ground Cinnamon spice
6 g Ground Ginger spice
2 g Ground Nutmeg spice
Optional
140 g Chopped nuts, raisins or dried cranberry.
Directions
Directions
1Pre-heat oven to 375F/190C.
Crumb Topping Mixture
2For crumbs, use a small mixing bowl and add the soft butter, sugar and flour. Mix together with hands, rubbing the butter into the mixture until you have a coarse crumb mixture. Set crumbs aside for later use.
Wet Ingredients
3In a large mixing bowl, stir the melted butter and brown sugar together, work out any sugar lumps. Then add the rest of the wet ingredients. Mix together until well incorporated. Set bowl aside.
Dry Ingredients
4In a medium mixing bowl add all dry ingredients together and mix well.
Make Batter
5Pour the dry ingredients into the wet ingredient bowl. At this point add any inclusions like nuts, dried fruit etc. Gently mix together using a large spoon. Do not over mix, just mix gently until incorporated.
6If you add inclusions, it will make more batter. If not, the batter will make about 12 large muffins.
Scoop batter into oiled muffin tins. Fill about 7/8 full or almost to the top. Sprinkle the top with the butter crumbs and using a fork or fingers, gently push the crumbs in slightly. Divide the crumbs between the muffins.
7Bake at 375F/190C for about 20-25 minutes. Muffins will be done when toothpick inserted comes out clean.
Remove muffins from hot oven. Wait about 5 minutes and then remove muffins from tins and let cool on cooling rack.
Enjoy warm with butter or cream cheese.
AuthorTeresa
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