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Muffin Toppings Recipes

[toc]The difference between a muffin and a cupcake is also a matter of the toppings.

  • Cupcakes often feature buttercream or cream cheese frosting.
  • Muffins like an oat crunch or a crumb topping.
  • While cupcakes are always iced after they’re baked, there are two kinds of muffin toppings: baked onto the muffins, or iced on after the muffins have cooled.

Within reason, most toppings will work with most muffins. So experiment and see what you can come up with.

Chocolate Crunch Topping

Chocolate Crunch Topping
This sweet topping is easy to make; it’s a great addition to any chocolate or nut muffin.
Ingredients
  • ½ cup sugar
  • 60 g unsalted butter, melted and cooled
  • ¼ cup cocoa powder, sifted
  • 1½ tablespoons all-purpose flour
Instructions
  1. Combine the sugar and butter in small bowl; stir with a fork until blended. Sprinkle the cocoa powder and flour over the top. Stir until the mixture can be pressed into clumps with your fingers.
  2. Before baking, sprinkle the topping evenly on the muffin tops by squeezing and crumbling the mixture between your fingers, using approximately 2 tablespoons per muffin.

Chocolate Icing

Chocolate Icing
This fudgy icing makes a luxurious addition to any muffin. It’s best applied within an hour of when it’s made, although it will keep for up to 1 day at room temperature.
Ingredients
  • 60 g unsweetened chocolate, chopped
  • ¼ cup water
  • 1½ tablespoons light corn syrup
  • ¼ teaspoon salt
  • 2½ cups icing sugar
  • ½ teaspoon vanilla extract
Instructions
  1. Place the chocolate in a medium bowl and set aside.
  2. Combine the water, corn syrup, and salt in a small saucepan; stir until the salt dissolves. Set the pan over medium heat. Do not stir—the moment the mixture comes to a simmer, remove the pan from the heat. Pour the hot syrup over the chopped chocolate and stir until the chocolate has melted. Add the vanilla and stir until incorporated.
  3. Spread about 1½ tablespoons icing on each cooled muffin using a spoon or rubber spatula. Alternatively, dip the cooled muffin tops into the chocolate icing, allowing any excess to drip back into the bowl, then turn the muffin right side up and allow the icing to cool and set before serving.
Notes
Out of light corn syrup or just not fond of using it? Replace it with 1 cup sugar dissolved in ¼ cup warm water

Cinnamon Streusel Topping

Cinnamon Streusel Topping
Streusel is one of the most common muffin toppings. This version is a flour mixture which cools into a crunchy, sweet, marbleised cinnamon topping. It may insulate the muffins somewhat, requiring a slightly longer baking time, usually about 2 minutes.
Ingredients
  • ¼ cup all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
  • 60 g unsalted butter, cold
Instructions
  1. Whisk the flour, sugar, and cinnamon in a small bowl until uniform. Slice the butter into 6 equal pieces and add it to the bowl. With a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse meal.
  2. Sprinkle the topping evenly on top of the muffins before baking, using approximately 1 tablespoon on each, squeezing and crumbling the mixture between your fingers as you sprinkle.

Cinnamon Sugar Topping

Cinnamon Sugar Topping
Cinnamon toast is one of life’s little pleasures, and while this topping is for muffins, not bread, the results are just as scrumptious.
Ingredients
  • ¼ cup sugar
  • 1½ teaspoons ground cinnamon
  • ¾ tablespoon unsalted butter, melted and cooled
Instructions
  1. In a small bowl, mix the sugar and cinnamon with a fork until well blended. Add the melted butter and stir until uniform.
  2. Before baking, sprinkle evenly on top of your muffins, approximately 1 teaspoon on each.
Notes
You can vary this topping endlessly by reducing the ground cinnamon to 1 teaspoon and adding ½ teaspoon of any of the following: ground ginger, grated nutmeg, ground mace, ground cardamom, or ground cloves.

Crumb Topping

Crumb Topping
This basic topping is made with breadcrumbs for a light, crunchy, and not-too-sweet cap on any muffin.
Ingredients
  • 1½ tablespoons unsalted butter, melted and cooled
  • 1½ tablespoons packed light brown sugar
  • ¼ cup plain dry breadcrumbs
  • ½ tablespoons all-purpose flour
Instructions
  1. Stir the melted butter and sugar with a fork in a small bowl until blended. Stir in the breadcrumbs and flour until the mixture can be pressed into clumps between your fingers.
  2. Before baking, sprinkle the topping evenly on the muffin tops by squeezing and crumbling the mixture between your fingers, using approximately ½ tablespoons per muffin.

Lemon Drizzle

Lemon Drizzle
Acid keeps sugar from crystallising, so the lemon juice in this recipe keeps the sugar in a semi-liquid form. It’s perfect for drizzling designs on the tops of baked muffins.
Ingredients
  • ¾ cup icing sugar
  • ¾ tablespoon lemon juice
  • 1 teaspoon grated lemon zest
Instructions
  1. Stir the icing sugar, lemon juice, and zest in a small bowl until the sugar dissolves and the mixture is smooth. Set aside for 15 minutes to firm up a little.
  2. Drizzle approximately 1 teaspoon on top of each cooled, baked muffin.
  3. Alternatively, dip the cooled muffin tops into the drizzle, allow all the excess to drip back off, then turn the muffin right side up and allow the drizzle to set.

Low-Fat Streusel Topping

Low-Fat Streusel Topping
Here’s a way to top muffins without blowing your diet.
Ingredients
  • ¼ cup packed light brown sugar
  • 3 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¾ tablespoon unsalted butter, melted and cooled
Instructions
  1. Combine the brown sugar, flour, and cinnamon in a small bowl. Stir in the melted butter until the mixture can be pressed together into clumps between your fingers.
  2. Before baking, sprinkle the topping evenly on the muffin tops by squeezing and crumbling the mixture between your fingers, using approximately 2 teaspoons per muffin.

Nut Crunch Topping

Nut Crunch Topping
As this topping bakes, the nuts toast and the sugar caramelises. The result is much like nut brittle.
Ingredients
  • ½ cup packed light brown sugar
  • 2¼ tablespoons unsalted butter, melted and cooled
  • ⅓ cup finely chopped nuts (such as pecans, walnuts, or almonds)
  • 1 tablespoon all-purpose flour
Instructions
  1. In a small bowl, stir the sugar and butter with a fork until well combined. Add the nuts and flour; stir until the mixture can be pressed together into clumps between your fingers.
  2. Before baking, sprinkle the topping evenly on the muffin tops by squeezing and crumbling the mixture between your fingers, using approximately 1½ tablespoons per muffin.

Lemon Cream Cheese Frosting

Lemon Cream Cheese Frosting
Ingredients
  • 350 g cream cheese
  • ½ cup butter or margarine
  • 1⅔ cups icing sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
Instructions
  1. In an electric mixer beat the cream cheese and butter on high until smooth. Then add icing sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.

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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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