Wolf Convection Steam Muffins recipe

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The lemon zest in these blueberry muffins brings an added brightness while the streusel topping with chopped nuts gives an extra dimension and depth of flavor.

 

BEFORE YOU START

 

This muffin batter can be prepared ahead of time and refrigerated overnight for use in the morning, making it the perfect “make ahead and prepare for breakfast” muffin. 

 

MAKES: 12 muffins

 

RACK POSITION: 2

 

COOK TIME: 20-25

 

INGREDIENTS

 

Streusel:

½ cup all-purpose flour

4 tablespoons butter, softened

¼ cup sugar

¼ cup finely chopped walnuts

2 teaspoons lemon zest

 

Muffins:

2 cups all-purpose flour

2⁄3 cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon cinnamon

2 eggs

¼ stick of butter, melted

1 cup buttermilk

1 tablespoon lemon zest

1½ cups blueberries

 

PREPARATION METHOD

 

In a mixing bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients. Carefully add the wet ingredients to the dry. Mix only as much as necessary to fully incorporate. Gently fold in the blueberries. Divide evenly into a greased muffin tin. Top each muffin with the streusel mixture. Place the muffin tin into the steam oven on the wire rack set on position 2. Turn the steam oven on by selecting the Convection Humid Mode set to 350°F. Bake until a toothpick inserted into the center comes out clean, approximately 20 minutes.

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