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Toppings For A Dozen Muffins

Toppings for a Dozen Muffins recipe image
Transform basic muffins into bakery-quality treats with this collection of versatile toppings. From the warm spice of cinnamon sugar to the nutty crunch of oat almond and hazelnut streusels, these additions add texture and flavor depth. Sweet options like raspberry crumble, honey sunflower seeds, and maple walnut drizzles pair beautifully with fruit or chocolate muffins. For a savory twist, try the wheat germ and herb streusel or a bright lemon drizzle. These toppings are easy to prepare using pantry staples and can be applied before baking or brushed on after. Perfect for breakfast, brunch, or an afternoon snack, they bring a professional finish to your homemade bakes with minimal effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1740.1
Dietary: Vegan
Description
Transform basic muffins into bakery-quality treats with this collection of versatile toppings. From the warm spice of cinnamon sugar to the nutty crunch of oat almond and hazelnut streusels, these additions add texture and flavor depth. Sweet options like raspberry crumble, honey sunflower seeds, and maple walnut drizzles pair beautifully with fruit or chocolate muffins. For a savory twist, try the wheat germ and herb streusel or a bright lemon drizzle. These toppings are easy to prepare using pantry staples and can be applied before baking or brushed on after. Perfect for breakfast, brunch, or an afternoon snack, they bring a professional finish to your homemade bakes with minimal effort.
Ingredients
  • CINNAMON SUGAR TOPPING:
  • 5 1/2 teaspoons Sugar
  • 1/2 teaspoon Cinnamon
  • OAT ALMOND TOPPING:
  • 5 tablespoons Rolled oats
  • 1 tablespoon Chopped almonds
  • CINNAMON HAZELNUT STREUSEL:
  • 2 tablespoons Pillsbury best all purpose or unbleached
  • Flour
  • 2 tablespoons Brown sugar
  • 2 tablespoons Finely chopped hazelnuts (filberts)
  • Or pecans
  • 1 tablespoon Oil
  • 1/2 teaspoon Cinnamon
  • RASPBERRY CRUMBLE TOPPING:
  • 3/4 cup Fresh raspberries or frozen unsweetened
  • Raspberries
  • 2 tablespoons Brown sugar
  • 1/4 teaspoon Cinnamon
  • SAVORY STREUSEL TOPPING:
  • 2 tablespoons Pillsbury best all purpose or unbleached
  • Flour
  • 3 tablespoons Wheat germ
  • 1 teaspoon Dried italian seasoning
  • 1/8 teaspoon Salt
  • 1 tablespoon Oil
  • HONEY SUNFLOWER SEED TOPPING:
  • 1/4 cup Honey -- heated
  • 2 tablespoons Unsalted shelled sunflower seeds -- toasted
  • MAPLE WALNUT TOPPING:
  • 3/4 cup Powdered sugar
  • 2 tablespoons Hungry jack microwave ready regular syrup -- heated (2-3)
  • 2 tablespoons Finely chopped walnuts
  • FRUIT AND PRESERVES TOPPING:
  • 1/4 cup Light peach or apricot syrup
  • 1/4 cup Dried fruit bits -- finely chopped
  • LEMON DRIZZLE TOPPING:
  • 2/3 cup Powdered sugar
  • 2 teaspoons Lemon juice -- (2-3)
Directions
  1. 1
    Prepare your favorite muffin batter and fill the muffin cups as directed by your base recipe.
  2. 2
    For Cinnamon Sugar Topping: In a small bowl, combine sugar and cinnamon. Sprinkle 1/2 teaspoon of the mixture over the batter in each muffin cup. Bake according to base recipe instructions.
  3. 3
    For Oat Almond Topping: In a small bowl, combine rolled oats and chopped almonds. Sprinkle 1 1/2 teaspoons of the mixture over the batter in each muffin cup and gently press into the batter. Bake according to base recipe instructions.
  4. 4
    For Cinnamon Hazelnut Streusel: In a small bowl, combine flour, brown sugar, chopped hazelnuts (or pecans), oil, and cinnamon. Mix well. Sprinkle 1 1/2 teaspoons of the mixture over the batter in each muffin cup and gently press into the batter. Bake according to base recipe instructions.
  5. 5
    For Raspberry Crumble Topping: Press fresh or frozen raspberries into the batter in the muffin cups. In a small bowl, combine brown sugar and cinnamon. Sprinkle 1/2 teaspoon of the mixture over the batter in each muffin cup. Bake according to base recipe instructions.
  6. 6
    For Savory Streusel Topping: In a small bowl, combine flour, wheat germ, Italian seasoning, salt, and oil. Mix well. Sprinkle 1 1/2 teaspoons of the mixture over the batter in each muffin cup and gently press into the batter. Bake according to base recipe instructions.
  7. 7
    For Honey Sunflower Seed Topping: Once muffins are baked and warm, brush each muffin with 1 teaspoon of heated honey. Sprinkle each with 1/2 teaspoon of toasted unsalted sunflower seeds.
  8. 8
    For Maple Walnut Topping: In a small bowl, combine powdered sugar and heated maple syrup. Stir until smooth. Drizzle 1 teaspoon of the mixture over each warm baked muffin. Sprinkle each with 1/2 teaspoon of finely chopped walnuts.
  9. 9
    For Fruit and Preserves Topping: Once muffins are baked and warm, brush each muffin with 1 teaspoon of light peach or apricot syrup. Sprinkle each with 1 teaspoon of finely chopped dried fruit bits.
  10. 10
    For Lemon Drizzle Topping: In a small bowl, combine powdered sugar and lemon juice. Stir until smooth. Drizzle 1 teaspoon of the mixture over each warm baked muffin. Sprinkle each with grated lemon peel.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1740.1kcal
% Daily Value *
Total Fat 68.1g105%
Saturated Fat 7.4g37%
Cholesterol 0.0mg0%
Sodium 757.8mg32%
Total Carbohydrate 281.1g94%
Dietary Fiber 43.5g174%
Sugars 152.4g
Protein 29.2g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: muffin, topping, streusel, crumble, drizzle, cinnamon, sugar, oats, almond, hazelnut, raspberry, honey, sunflower, maple, walnut, lemon, savory, sweet, bake, breakfast, snack
Read it online: https://www.chefs-mate.com/recipe/toppings-for-a-dozen-muffins/