Crumble Top Muffin

Posted by Vivian in Pastry

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Ingredients:

• 300 gm cake flour
• 13 gm baking powder
• 5 gm baking soda
• 110 gm salted butter (soften)
• 200 gm granulated sugar (separated into 50 gm and 150 gm) 
• 2 eggs (yolk and white separated)
• 250 ml buttermilk
• 15 ml (1 tbsp) vanilla extract

Crumble Topping

• 60 gm cake flour or plain flour
• 60 gm granulated sugar
• 3 tbsp of melted butter

Preparation:

• Mix all ingredients for crumble topping together in a bowl using a spoon. Set aside for later use.
• Toss together cake flour, baking soda and baking powder. Set aside the dry ingredient mix.
• Start by whisking egg white on low to medium-low speed until it starts to foam. Increase speed and whip until soft peak. Gradually add 50 gm of sugar to the whipped egg white.  Continue whipping and stop before it reaches stiff peak. Set aside.
• Cream butter and remaining 150 gm sugar until colour pales.
• Add in egg yolks.  Mix well.
• Drizzle vanilla extract into the mixture.
• Add in a third of the dry ingredient mix and pour in buttermilk. Whisk to combine.
• Continue to mix in the dry ingredient in another 2 batches.
• Fold in whipped egg white.
• Add in other ingredients as desired (blueberry, crush Oreo, chocolate chip etc.)
• Fill muffin cups to 3/4 full.
• Sprinkle with crumble topping.
• Bake at 210 degree Celsius for 5 minutes. Drop the temperature to 190 degree Celsius and  bake for a further 15 minutes.

Number of servings: 12 to 14.