The crumb gave me some trouble the first time. It basically melted off all over the muffin tins and burned. The second time, I reduced the amount of butter by a tablespoon and that corrected the problem.
Here is the muffins pre-cooked and fully topped with crumb:
Completely covered, right? Then why did I have this much crumb left over?
Here's the finished muffin - a quick picture before I left for work this morning:
6 comments:
Wow, you have been making a lot of muffins lately. These look great. Thanks for the tip about the butter. I haven't made mine yet and that will help.
I've been making muffins as make-ups partially because they are first in the book and partially because I have a bake sale coming up in November (for Julep's Closet) and I'm freezing most of the muffins for that.
I LOVE muffins this time of year. I couldn't make them because my foot is all buggered up, but they high on my cooking priority soon as possible. I bet these are a great mid afternoon snack.
Those look to die for! YUMMY! That would make an awesome breakfast!
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Mine slid off, too! I chopped it off the muffin tin and stuck it in the muffin. I was too lazy to make them again. Nice job, though!
Thanks for baking with me this week, we loved this muffins, but I do think there are many ways it can be adapted to individual tastes, so hopefully you will find one that you love!
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