Fun fact: Kneaders’ very first bakery opened the same year Seinfeld ran their famous muffin episode. In honor of this, join us as we celebrate our one of a kind muffin tops! They’re simple, elegant, and most importantly, deliciously tender. Additionally, this would be a lovely, light dessert after having our Turkey Bacon Avocado Salad.

No matter your baking experience, enhance this recipe by using artisan flour from Lehi Roller Mills. This treat is irresistible with sliced almonds and a sweet drizzle. Try to keep your loved ones from taking too many!

Things to consider:

–Don’t beat too much. The batter will develop gluten and make the muffin tough to the taste. Muffins are meant to be light and tender.

–Use frozen Raspberries. This helps the batter avoid a grey shade that appears unappetizing.

–This is a good base recipe. Get creative! The recipe can be switched out for any flavoring, not just raspberries or almonds.

Other ideas in place of raspberries and almonds:

–Apples and walnuts

–Spinach and cheddar cheese

–Cranberries and orange extract

–Blueberries with cinnamon

Use your imagination!

Ingredients

Basic muffin top recipe:

–2 c flour

–1 tbsp of baking powder

–1/2 tsp salt

–3/4 c sugar

–1 egg

–1 c buttermilk

–1/4 c canola oil

–1/2 tsp almond extract

–1 1/2 c of fresh raspberries (place in freezer for a short time)

Streusel

–1 1/2 c all-purpose flour

–1/4 c plus 2 tbsp granulated sugar

–4 tbsp salted butter, cold

–1 tsp almond extract

–1/4 tsp lemon zest (optional)

Glaze

–1 tbsp melted butter

–2 tbsp heavy cream

–1 c powdered sugar

–toasted almonds for after the glaze is applied

Directions

1.   For the muffin recipe, mix together the dry ingredients in a medium bowl.

2.   In another bowl, mix together the egg, buttermilk, canola oil and almond extract.

3.   Softly stir both of the mixtures together as well as the raspberries (set aside 3-4 for glaze) in a large bowl. Avoid excessive stirring, stirring too much creates gluten and makes the mixture tough. There should be lumps of flour throughout mixture.

4.   Preheat oven to 400 degrees

5.   For the streusel, combine ingredients in a medium bowl with a fork or your fingers. Mix until pea-sized crumbles form and there’s no dry flour. Add drops of water if necessary to combine flour and butter.

6.   Insert large cupcake liners in baking molds. Place scoops of batter just less than 1/2 c each scoop into the middle of the mold on a hamburger pan. Drop streusel in crumbles over each scoop, break up the pieces if they’re too large.

7.   Bake for 25 minutes or until golden brown. Inside temperature of muffin tops should be 210 degrees.

8.   While muffins are baking, prep raspberry glaze.

9.   For the raspberry glaze, squeeze juice from 3-4 raspberries (approx. 1/4 tsp) and mix with butter, heavy cream, and powdered sugar. Add more cream or powdered sugar for proper consistency for application.

10.   Wait until muffins have cooled to drizzle on glaze.