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 Posted: Sun Nov 29, 2009 1:13 pm
I was wondering how you get the muffin top that's super crunchy? I don't mean like the streusel topping or whatever,,, just normal muffins, but have crunchy muffin tops. (Sorry for the lack of description...)
And I strongly suggest this recipe, just because:
Squash Quickbread:
Makes 1 loaf
Prep time: 25 minutes
Cook time: 1 hour and 30 minutes
*Loosely adapted from here and here
1/2 sugar pie pumpkin, seeded and skin removed and chunked
1/2 butternut squash, seeded and skin removed and chunked
1 acorn squash, seeded and skin removed and chunked
Olive oil
Kosher salt
1 3/4 c. AP flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. freshly ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. kosher salt
1/2 c. canola oil
3/4 c. brown sugar
3/4 c. vanilla sugar (sugar infused with a vanilla bean)
2 eggs, room temperature
1/3 c. water
Preheat oven to 350 degrees. Grease a 9X5 inch loaf pan.
On a large rimmed baking sheet, toss the chunked squash with enough olive oil to coat and an even sprinkling of salt. Roast for 30 minutes until fork tender, but not very caramelized. Cool. Place in a food processor, and blend until creamy. Set aside.
In a large bowl, whisk together the flour, soda, powder, spices, and salt.
In a standing mixer, mix together the two sugars and the oil for four minutes on medium speed until well blended and sand-like. Keep scraping down the sides to make sure all of the sugars are well blended into the oil.
Add in 1 cup of the squash mixture and blend on medium speed for two minutes until thoroughly combined and smooth. Add in one egg at a time until fully combined.
Add the flour mixture in three parts, alternating with the water, and finishing with the flour until just combined. Scrape down the sides to make sure the flour mixture is fully combined with the squash mixture.
Slowly pour the batter into the loaf pan and smooth the mixture out with a rubber spatula. Cook for 45 minutes (with a convection oven) to 1 hour, until you can just smell the bread and a tooth-pick is inserted and comes out clean.
Let cool on a wire rack for a couple of minutes in the pan, and then invert the loaf and let cool for another 15 minutes.
As per credits, I have no idea where I got this from...>____>
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Posted: Sun Nov 29, 2009 6:10 pm
Sugar's generally a good way to get a crunchier top. It'll crystallize if you add it to the top of a fresh baked muffin...maybe not your aim but it's a thought.
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Posted: Fri Dec 04, 2009 6:36 pm
O:
Okay, I'll give it a shot.
Like normal sugar right? Not demera or something...
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Posted: Fri Jan 01, 2010 3:52 pm
If you want a really nice pretty crunchy top (like the kind that they put on the scones in starbucks) use pearl sugar or sugar in the raw.
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