Ingredients
-
2
-
2
-
1/2
-
1 3/4
-
1/2
-
3/4
-
2
-
3
-
3
-
-
1/3
-
1/4
-
1/4
-
1
-
1/4
Directions
Blueberry Crisp Cupcakes, The first time I made these I found that for so many muffins there was not enough streusel topping for my liking, so I doubled the topping mixture the second time — follow the directions for the muffins, add in the whites *after* the flour and mix for no more than 1 minute — although I haven’t tried it as yet, I imagine this would work using firm ripe finely chopped strawberries in place of blueberries, these are *very* good!, These are delicious They are so light, and the streusel topping adds such a nice layer of flavor over the top These were enjoyed by everybody who tried them A definite make-again recipe!
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Steps
|
1
Done
|
Set Oven to 350 Degrees F. |
|
2
Done
|
Lighty Grease 30 Regular-Size Muffin Tins or Line With Paper Muffin Liners. |
|
3
Done
|
For the Cupcake, in a Bowl Combine Flour, Baking Powder and Salt; Set Aside. |
|
4
Done
|
in Another Bowl Beat Sugar With Softened Butter and Almond Extract Until Fluffy Using an Electric Mixer (about 3 Minutes). |
|
5
Done
|
Add in Milk; Beat Until Combined. |
|
6
Done
|
Gradually Beat in the Flour Mixture; Beat at Medium Speed For 2 Minutes. |
|
7
Done
|
Add in Egg Whites; Beat at Medium Speed For 1 Minute. |
|
8
Done
|
Spoon/Divide the Batter Between the Prepared Muffin Tins About Half Full. |
|
9
Done
|
Spoon the Blueberries Over the Batter. |
|
10
Done
|
Bake For 10 Minutes. |
|
11
Done
|
Meanwhile For the Streusel, in a Bowl Combine 1/3 Cup Flour, Oats, Brown Sugar and Cinnamon; Mix Well. |
|
12
Done
|
Using a Pastry Blender or Fingers Cut in a 1/4 Cup Softened Butter Until the Mixture Resembles Coarse Crumbs; Stir in Chopped Nuts. |
|
13
Done
|
After 10 Minutes of Baking Time, Remove the Cupcakes from the Oven; Sprinkle the Batter Over Each Cupcake. |
|
14
Done
|
Return to Over and Bake Another 18-20 Minutes or Until Golden Brown and a Toothpick Inserted in Middle Comes Out Clean. |
|
15
Done
|
Cool in Muffin Tins For 10 Minutes. |
