![]() Let muffins cool for five minutes in the pan and then remove to a wire rack to cool completely.Bake for about 24 minutes, until a tester comes out almost clean.Cover the surface of each muffin with topping and press lightly.Pour the melted butter overtop and stir to incorporate into the dry ingredients.To make the crumble topping, stir together the flour, brown sugar, nuts, cinnamon and salt in a small bowl.One by one, mix in the remaining halves of the flour and yogurt, beating on low after each addition.Follow with half the yogurt mixture, again beating on low until just incorporated.Add half the flour mixture and beat on low until just incorporated.In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl with electric beaters), beat together the 4 tablespoons butter and the 1 cup sugar until lightened in color and texture, about 3 minutes. ![]()
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