Another foray into the unknown here.... Betty Crocker's Streusel Topped Blueberry Muffins.
I was really in the mood for some yummy baked goods on Saturday morning, and these muffins are quite fast and easy to make.
Of course, I wanted to put streusel on top of them, and since I do not have a pastry blender with which to cut cold butter into the flour, sugar, and cinnamon, I was instructed by my cookbook to drag two knives across the mixture until it was crumbly. I am convinced that if I were still dragging those two knives across the mixture now, a good 48 hours later, it would still not be crumbly.
Therefore, I just dumped the mixture I did have on top of the muffins. Here's the view from the oven. Please do not judge me for my dirty oven.
And here's how they looked upon completion 20 minutes later.
And then I tried to unwrap one of these little nuggets of deliciousness.
Gaaahhhhhh! What have I done wrong? Theories are abundant. For starters, while I was making my streusel, the batter was sitting in the muffin cups. Perhaps I let them sit for too long while I was dragging two knives through my mixture like a madwoman. Also, the muffins were still warm when I wanted to unwrap and eat them, which could also be causing half the muffin to stick to the cup. Anyway, it goes without saying that next time I will simply grease the muffin tray instead of using cups.
After they cooled down, they were much easier to unwrap, and also quite delicious.
I love how you used the fancy plate. :) Yum.ReplyDelete
In hindsight, I think I overcooked them. It's that sketchy oven of mine, I tell ya.ReplyDelete