10-Minute Blueberry Muffins with Large Mushroom Tops~
When it comes to muffins, we are quite familiar. They're quick and easy to make and taste pretty good, allowing you to enjoy a delightful afternoon tea in no time. However, many people ask me: It's already hard enough to make muffins at home that rise well, but how can I make those with large mushroom tops like the ones sold in coffee shops? Actually, it's not that hard! 【Blueberry Muffins】 (3 servings)
Ingredients
Steps
First, make the crumble topping. Mix diced butter (no need to soften), icing sugar, and cake flour together, and quickly rub with your hands until crumbly as shown in the picture. Set aside the crumble topping. Do not rub for too long to avoid a temperature rise.
Next, prepare the muffin batter. Combine heavy cream, beaten egg, and caster sugar in a large bowl. Cut the butter into small pieces, melt it in a double boiler or microwave to make it liquid, and then mix it evenly into the cream mixture to form a liquid mixture.
On the side, thoroughly mix the flour and baking powder, then sift it into the liquid mixture.
Using a spatula, quickly stir until just combined. Be cautious not to overmix; stop stirring as soon as the dry ingredients are moistened, even if the batter looks rough. Avoid continuous mixing.
Add fresh blueberries (reserve about a dozen for later) and gently fold a few times. Do not overmix. At this point, the muffin batter is ready.
Place muffin liners into your baking tin (for a six-cup tin with small spacing, use alternate slots to bake three muffins instead of all six, as too close a spacing would cause them to crowd during baking).
Transfer the batter into a piping bag and pipe it into the liners (using a piping bag ensures a more even distribution of batter compared to scooping or pouring. Uneven distribution may lead to uneven tops, slanted tops, or differently sized muffin tops). Key point: The batter should not only fill the liners but should also rise above the liners, achieving the height of a baked muffin even before baking!
Place the reserved blueberries on top (press each blueberry halfway into the batter instead of leaving them entirely on the surface) and spread the crumble topping thickly and generously on top.
After evenly applying the topping, use a brush to clean off any excess crumble from the edges. Bake in a preheated oven at 175°C for about 30 minutes (place the muffin tin on a baking sheet or rack in the oven's lower-middle rack to keep the muffins centered in the oven). Bake until the muffins are fully risen and golden brown on the surface.
Out of the oven! You can see that the muffins have fully risen and formed large mushroom tops during baking. Once slightly cooled, they can be removed from the tin. Proper baking temperature is crucial; avoid overly high temperatures that might cause a hard crust to form too quickly. This could prevent the muffins from expanding to form mushroom tops and cause excessive cracking instead. Adjust the baking time according to your oven's actual temperature (if the muffins crack excessively, lower the temperature for the next batch).