How to Make Crunchy Muffin Tops

The crunchy topping on a muffin is often the best part. Crunch adds a contrast for both the textural aspect of eating and the audible. A topping is the mark of a finished product, the icing on the cake, if you will. However, there is no such thing as the universal muffin. The crunchy topping must match the muffin within. That is, it must compliment the main ingredient so as to accentuate it rather than detract.

Things You'll Need

• Muffins
• Main topping ingredient
• 1/2 cup cookie crumbs or oats
• 1/4 cup melted butter
• 1/4 cup brown sugar
• 2 tbsp flour
• 1 tsp cinnamon
• 1 cup powdered powdered sugar
• 6 oz chocolate
• 2 tbsp milk

Instructions

Oat and Cookie Top

1. Choose your star ingredient. The crunchy top should reflect the muffin below. Whether it is an oatmeal, peanut butter, cranberry, pecan, or banana muffin, the main ingredient on the top should match in order not to mask the purpose of the muffin. If your muffin is a chocolate banana muffin, use pieces of chocolate and dried bananas in the crumble. If it is an apple muffin, use caramel and cinnamon, etc. Once you have chosen the main ingredient, the rest of the recipe follows identical no matter what the substance.

2. Break up or cut your ingredients. Crunchy tops must contain bite size pieces in order to eat without having to pick off small pieces before eating. Chop chocolate into small chunks, or chop nuts lightly in a food processor. Fruits such as raisins or dried cranberries can be left whole, but banana chips, apples and apricots must be diced.

3. Create the crunch. There are three ways to make the topping crunch; by incorporating oats, crushed cookies or using a crisp star ingredient. (If you will not be using cookies or oats, skip to Section 2: Crunchy Glaze.) Use a half cup of either the crumbs or oats mixed with 2 tbsp flour and ¼ cup brown sugar. Mix together in a bowl with a tsp of cinnamon. Set aside.

4. Melt ¼ cup of butter in a small saucepan or in the microwave. Drizzle it over the mixed flour and cookies/oats. Stir in the chopped ingredients (about ½ cup). Use your fingers to fully mix the ingredients together as it will be thick and crumbly. If it does not come together, add milk 1 tsp at a time.

5. Using your fingers, scoop the crunchy topping onto the semi-cooked muffins, and bake until golden brown.

Crunchy Glaze

1. Make a glaze to bind the ingredients. If you will not be using the extra starches to add the crunch, you must use an ingredient that already has it in it. Choose either a nut or crisp fruit like a banana chip. In a small pan, melt 1 cup powdered sugar, 2 tbsp milk and 6 oz of dark chocolate. Stir until it thickens. If there is not enough moisture, add another tbsp of milk.

2. Allow the glaze to cool. Stir in 1 cup of either chopped peanuts, pecans, walnuts or banana chips. It will be thick, so you may need to use your hand.

3. Apply the topping to the fully-cooked muffins in generous amounts, the glaze will keep it together on top of the muffin, and the nut or fruit will give it crunchiness. You don't need to cook the muffin again as it is already crunchy by nature, just allow the glaze to harden before eating.

References

• Everybody Likes Sandwiches: Crumble Topping
• The Salty Cod: Marbled chocolate banana bread with peanut cream and crumble topping