Tuesday, March 15, 2011

TWD - Citrus-Currant Sunshine Muffins

I love a good breakfast muffin.  Especially if there's chocolate.  Oh, is chocolate not in the title?  Hmm.  I guess I read "currant" as "chocolate".  Plus, I know my family.  If you want them to eat a dessert that doesn't have chocolate on top, it better well have chocolate on the inside.

My other variations to this muffins were to use half whole wheat flour and to add an orange glaze.  Scrumptious!  Lauryn of the delicious blog Bella Baker chose this recipe and you can find it by following the link.

Now, on to less pretty desserts. 
I like a bandwagon as much as anyone.  When I encountered my third blog of the week featuring Baked Explorations New York Style Crumb Cake, I knew I had to make one too. 

You're looking at mine. 

Dinner was already on the stove top.  I wanted something that I could put together quickly and that would be done in less than an hour.  I could have had all that, but at the last minute I wanted a variation that would make this recipe my own.  Into the batter I threw 3/4 cup of frozen blueberries.  Oops.  Volume displacement and all that extra water. 

It took an extra twenty minutes to bake.  The crunchy bits were the first pieces eaten.  They were delicious, as was the rest of the cake which didn't really hold together.  As dessert lovers know, ice cream makes everything better!  (There's a card from my recent birthday in the photo.)

(Thank you to Tracey from whose blog Tracey's Culinary Adventures I copied this recipe.)

New York-Style Crumb Cake
from Baked Explorations by Matt Lewis & Renalto Poliafito
Crumb Topping
1 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1 cup (2 sticks) unsalted butter, melted (and still warm)
2 1/2 cups all-purpose flour
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
1 1/4 cups sour cream, at room temperature
1 teaspoon vanilla extract

Preheat oven to 350 F. Spray a 9x13 baking pan with cooking spray. A glass pan is recommended, but metal works too - your edges may be a little more crispy if you bake in metal.
To make the crumb topping: Whisk the flour, brown sugar, granulated sugar, salt and cinnamon together in a large bowl. Add the melted butter and whisk to combine. Use a rubber spatula to fold in the flour - you'll have to use a little elbow grease to work in the final bits.
To make the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, letting the first incorporate fully before adding the second. Scrape down the sides of the bowl and beat for an additional 30 seconds. Add the sour cream and vanilla to the mixer and beat until just incorporated. Finally, add the flour mixture in thirds, beating just until combined.

Transfer the batter to the prepared baking pan. The batter will be thick - just use a spatula to spread it evenly. Pick up the crumb topping by handfuls, and break off chunks, scattering them over the top of the batter. Use all of the topping - it will be a very thick layer!
Bake for 45-55 minutes (rotating the pan at 15 minute intervals), or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for at least 30 minutes before serving.


  1. Usually the messiest things are the best, and this looks delicious!

  2. I'll bet that cake was very tasty. It's how it tastes that counts, right? And I love that you drizzled icing on the muffins. I think I would have liked that on mine!

  3. I agree, ice cream makes everything better! So does chocolate! Thanks for baking with me this week!!

  4. Love the glaze on your muffins! And the cake - I'd certainly dig in! :)

  5. Great photos...you are such fun! I laughed about the chocolate/currant thing, and between you and me, I was a little surprised this week that more people did not see that same deal! We loved them, yours look marvelous, and you can bet, yes you can, that I am glazing some next time!

  6. pretty or not so pretty, they sound amazing! Love chocolate and citrus together

  7. I also made New York Crumb Cake thanks to Tracey! Good stuff, everyone loved it.
    I think chocolate is a perfect addition to most everything. Your muffins look excellent!

  8. The muffins look especially good with that yummy glaze coming down the sides!

  9. I saw that crumb cake floating around, too. Nice touch, adding the glaze and the chocolate!

  10. Your muffins look so good with the glaze. Sometimes things aren't pretty but they taste great and that's all that matters.

  11. Chocolate and orange are a sure winner! I love how you've decorated these - that glaze is wonderful! All of it's wonderful!

  12. The muffins look scrumptious and your additions had to be good.

    I was planning on making this crumb cake. Should I do it?

  13. Your muffins look so beautiful! And the mound of crumb cake with ice cream on top looks really tempting!

  14. Love the glaze on your muffins and the addition of chocolate - can't go wrong with either :)

    I've considered adding blueberries to that recipe before, thanks for reporting back on your experience with it. I'm glad it was delicious!

  15. Chocolate was, indeed, a good addition to these muffins. Love the glaze on yours.

  16. I love the glaze on your muffins. Crunchy bits on cake are the best, aren't they!

  17. Your muffins look fabulous!

    I love the baked books!


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