Sunday, November 14, 2010
Sweet Melissa Sundays: Orange Blueberry Muffins with Pecan Crumble
This is my third go round at making Melissa Murphy's muffin recipe. And....the third time's a charm! A little tweak here. A little tweak there...and I made a tender subtly sweet muffin with a perfectly crusty top. It's all about the muffin top. And these were extra tasty tops because of the super delicious pecan crumble. Seriously. The crumble rocks. I only wish I had put on more crumble. You can never have too much crumble. I'm just sayin. You should make this based on the crumble alone.
Spread on some butter. Oh my.
This week's Sweet Melissa Sundays pick was chosen by Shandy at Pastry Heaven. She actually selected Strawberry muffins with fresh lemon and rosemary and you can find the recipe over on her site. The strawberry variation was my first attempt at Melissa Murphy's muffins earlier this year and it was a flop. But I guess it is our failures that help us learn. At least that's what I hear. But I thought I'd do something different this week and I had the ingredients on hand for the blueberry muffins. Honestly, I think any of Melissa's sweet muffin variations could use a little pecan crumble love!
Check out the muffins from other Sweet Melissa Sundays bakers here. And then go make these muffins!
Orange Blueberry Muffins with Pecan Crumble
by Melissa Murphy
2 3/4 cup all-purpose flour (I used between 2 1/4 and 2 1/2 cups)
1 tablespoon plus 1 teaspoon baking powder
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg (I also added 1/2 teaspoon of cinnamon)
8 tablespoons (1 stick) unsalted butter, melted
1/3 cup firmly packed light brown sugar
2 large eggs, at room temperature
1/4 cup heavy cream, at room temperature (I used sour cream--this is key!)1/2 cup whole milk, at room temperature (I used skim)
1 1/2 teaspoons freshly grated orange zest
1 cup blueberries
Position a rack in the center of your oven. Preheat the oven to 350 degrees F, line a standard 12-cup muffin tin with muffin papers (or butter and flour the cups or spray with nonstick vegetable cooking spray).
1. In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Set aside.
2. In a medium bowl, whisk together the melted butter, brown sugar, and eggs until smooth--no lumps. Whisk in the heavy cream and milk until combined.
3. Add the zest and rub into the flour mixture with your hands, releasing the oils and breaking up the bits. Add the blueberries and gently toss with your fingers to combine. Make a well in the center of the bowl. Pour the butter mixture into the center of the well and, using a rubber spatula, gently pull the flour mixture into
the center of the well until just combined.
4. Divide the batter evenly among the prepared muffin cups and sprinkle on one half recipe of the Pecan Crumble (see below). Be generous with the crumble. Bake for 30 to 35 minutes (mine were just right at 30 minutes), or until golden and a wooden skewer inserted into the center comes out clean. Remove to a wire rack and let cool.
Pecan Crumble (NOTE - You only need half this recipe to top the muffins):
3/4 cup of pecan pieces
3/4 cup plus 2 tablespoons all-purpose flour
3/4 cup firmly packed light brown sugar
3/4 teaspoon salt
Pinch of freshly grated nutmeg
1/8 teaspoon allspice
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
In a large blow, stir together the pecans, flour, brown sugar, salt, nutmeg and allspice. Stir in melted butter.