Crunch-topped Corn Muffins

Crunch-topped Corn Muffins

Crunch-topped Corn Muffins

From my story, The Good News Is They’re Fresh

The Ingredients

1 egg

¾ cup milk

1/3 cup canola oil

2 tbsp orange juice

Grated zest of ½ an orange

1 ¼ cups All-purpose flour

½ cup yellow cornmeal (not self-rising)

¼ cup sugar

2 ½ tsp baking powder

¾ tsp salt

First make the topping:

The Crunch topping

2 tbsp butter (no substitutions)

2 tbsp flour

4 tbsp light brown sugar

¼ tsp cinnamon

Place all ingredients into a bowl. Mash together with a fork until slightly lumpy and moist. Set aside.

Then prepare the muffin batter:

-Preheat your oven to 400˚F.

-Prepare a six cup muffin / cupcake tin by lining with paper cupcake liners.

Place the flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl. Mix the dry ingredients together with a fork until evenly distributed. Make a well in the middle of the dry ingredients.

In another bowl or large glass liquid measuring cup, mix the egg, oil, milk, and orange juice and zest. Pour the liquid ingredients into the dry ingredients. Using a rubber scraper or spoon, mix the liquid ingredients into the dry just until the dry ingredients are moistened—the batter will be lumpy and there may still be one or two spots where the dry ingredients haven’t mixed in.

Fill the lined muffin tins to approximately two-thirds full. Sprinkle the crumb topping evenly over each muffin.

Bake in the preheated oven for 16 to 18 minutes (depending on your oven.) When ready, the muffins will be browned on top and a toothpick inserted in the center will come out clean.

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