I love Sally’s Baking Addiction, and this is Sally’s recipe. Like, my friend Joo and I call her “the Goddess.” “Whose recipe did you follow?” “The Goddess herself la, of course.”
Today I got home after a day of visitations and decided I wanted to make something. (The Chinese New Year holidays feel too long.) I love the calm deliberation of baking, how I am forced to corral myself from my usual way of inhabiting the world–interested in and thinking about a million splintered simultaneous things at once–to the step one, preheat the oven; step two, measure the flour song of baking. I love the precision of seeing a number flip from 119 grams to 120 grams on my weighing scale. I love feeling assured and comfortable in my own kitchen. And I love baked goods.
So, muffins. Muffins are easy, because they’re not fussy things to make. This one is a bit special, because it has a brown sugar and nut streusel top that nicely counterbalances the blueberries and adds a pop of crunchy texture. (I used almonds instead of walnuts because that’s what I had on hand.) As Sally instructed, I baked it at a high temp for the first five minutes so the tops would rise and then lowered the temp for the rest of the duration. But next time I’ll bake it at a lower starting temp, maybe 200C, because the muffin tops on mine are almost burnt. And the streusel topping was too much for 14 muffins if you don’t have a sweet tooth–I’d say maybe 60-70 grams of sugar is enough. I think I’ll also try using salted butter next time for added dimension.
Here’s the recipe. Head to Sally’s site for more precise instructions.
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (67g) chopped walnuts (or pecans)
- 1 teaspoon ground cinnamon
- 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk
- 1 and 1/2 cups (250g) fresh or frozen blueberries
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
- Mix all of the streusel ingredients together. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
- Spoon the batter into liners, filling them all the way to the top. Top each with streusel, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.