Chapter 6

Crumbles and Glazes

Nothing makes an already pretty muffin look even more delectable than a golden brown crumble or a shiny, sweet glaze. But these toppings are not just for show. With gourmet ingredients such as fresh grated Parmesan cheese and smoky paprika, and unusual flavor combinations such as coconut milk and limoncello, these upscale toppings set the stage for equally upscale muffins. The options for toppings are almost endless, as varied as the muffins they go on. Add a layer of flavor to a peanut butter muffin with a butterscotch crumble, or a burst of tangy freshness to a coconut muffin with a lime glaze. No matter what you choose, the recipes in this chapter will help you dress your muffins up to impress with easy yet elegant crumbles and glazes!

 

Butterscotch Glaze

Butterscotch is basically a brown sugar caramel, but there is nothing basic about the flavor! Buttery and nutty, butterscotch has a complex flavor and aroma, and when used as a glaze it becomes a delicious adornment with immediate impact! This glaze works best on nutty or chocolaty muffins such as Brown Sugar Muffins (Chapter 1) or Spiced Nut Muffins (Chapter 4). But it can also be used on muffins that combine sweet and salty, especially muffins with chocolate and bacon like the Chocolate Chip and Candied Bacon Muffins in Chapter 4.

Yields enough glaze for 18 muffins

1⁄2 cup packed light brown sugar

1 tablespoon corn syrup

1 tablespoon water

3 tablespoons heavy cream

2 tablespoons butter

1 tablespoon whiskey or scotch

1⁄2 cup powdered sugar

  1. In a medium saucepan with deep sides over medium-high heat, combine the brown sugar, corn syrup, and water. Brush down the sides of the pan with a wet pastry brush until the mixture begins to bubble.
  2. Bring the mixture to a full boil and cook until it becomes very dark in color and smells like caramel, about 4 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter, and whiskey.
  3. Allow the mixture to cool for 5 minutes. Then in the work bowl of a stand mixer, combine the brown sugar mixture with the powdered sugar. Beat until smooth. If the mixture is thick, add water 1⁄4 teaspoon at a time until it thins out. Use immediately or cover and store at room temperature for up to 1 day.

 

Coconut Glaze

Coconut milk is the secret to the richness and amazing flavor of this glaze! Pressed from the flesh of fresh coconut, coconut milk has a mild coconut flavor and a creamy texture similar to that of heavy cream. This recipe combines the coconut milk with a little vanilla to help the exotic, fresh coconut flavor of the glaze really pop! For the best results use full-fat coconut milk here, not the light variety, which is more watery.

Yields enough glaze for 18 muffins

1 cup powdered sugar

2 tablespoons butter, melted and cooled

3 tablespoons coconut milk

1 teaspoon vanilla

1⁄4 cup toasted coconut, for garnish

In a medium bowl combine the powdered sugar, butter, and 2 tablespoons of the coconut milk. Whisk, adding the final tablespoon of coconut milk a drop at a time until the glaze is the consistency of corn syrup. Add the vanilla and whisk well. Use immediately, sprinkling the toasted coconut over the wet glaze so it will stick to the muffin tops.

 

Streusel Crumble

This is a simple recipe, but it yields a crumble topping that is crisp, buttery, and bakes up a beautiful golden brown. The texture—and added flavor—that this recipe will add to muffins like the Cranberry Orange Streusel Muffins in Chapter 2, is well worth the few minutes it takes to make. Be sure to chill this crumble before adding it to the muffin batter for at least 10 minutes for maximum crispness.

Yields enough crumble for 18 muffins

1⁄2 cup all-purpose flour

1⁄2 cup sugar

1⁄8 teaspoon allspice

Pinch of salt

1⁄4 cup butter, chilled

In a medium bowl combine the flour, sugar, allspice, and salt. Mix well, then add the butter and, with your fingers, rub the butter into the dry ingredients until the mixture looks clumpy and all the dry ingredients are coated with butter. Cover and chill for 10 minutes before use.

 

Orange Glaze

Fresh oranges, with their bright color and familiar flavor, are incredibly versatile. From simple juice to marinades, they can be used in a variety of applications. For this recipe the juice of the orange and the zest are both used to make a glaze that is loaded with bright orange goodness! But this glaze does more than just taste great. The little specs of bright orange zest in the glaze make for a beautiful and aromatic decoration! Try this on the exotic Cherry Mahlab Muffins or Orange Saffron Muffins in Chapter 1.

Yields enough glaze for 18 muffins

1 cup powdered sugar

2 tablespoons butter, melted and cooled

3 tablespoons freshly squeezed orange juice

1 tablespoon freshly grated orange zest

1⁄2 teaspoon vanilla

In a medium bowl combine the powdered sugar, butter, and 1 tablespoon of the orange juice. Whisk, adding more orange juice a drop at a time until the glaze is the consistency of corn syrup. Add the orange zest and vanilla, and whisk well. Use immediately or cover and store at room temperature for up to 1 day.

 

Limoncello Glaze

This pale yellow glaze is the perfect blend of sweet and sharp! Limoncello, an Italian lemon liqueur, is a tangy sweet drink that is popular in cocktails and as an apéritif. Here it is used to flavor a glaze perfect for muffins flavored with nuts, citrus, and fruit such as the Lemon Poppy Seed Muffins in Chapter 1. If you prefer, you could use orangecello, the orange version of the liqueur, or even plain citrus juice instead of the limoncello.

Yields enough glaze for 18 muffins

1 cup powdered sugar

2 tablespoons butter, melted and cooled

3 tablespoons limoncello

1⁄2 teaspoon vanilla

1 drop yellow food coloring

In a medium bowl combine the powdered sugar, butter, and 1 tablespoon of the limoncello. Whisk, adding more limoncello a drop at a time until the glaze is the consistency of corn syrup. Add the vanilla and food coloring, and whisk well. Use immediately or cover and store at room temperature for up to 1 day.

Limoncello Glaze with Lemon Poppy Seed Muffins (see Chapter 1)

 

Brown Sugar Streusel

Finely ground nuts and brown sugar make this delicious topping crisp and hearty! For the best results use nuts that complement the muffin such as ground pecans for Port Poached Pear Muffins in Chapter 1, or ground salted peanuts for Salted Peanut Crunch Muffins (Chapter 4). Because you can customize the flavor you could even use a blend of ground nuts to suit your taste!

Yields enough streusel for 18 muffins

1⁄2 cup all-purpose flour

1⁄2 cup packed light brown sugar

1⁄4 cup finely ground nuts (almonds, peanuts, walnuts, or pecans)

Pinch of salt

1⁄4 cup butter, chilled

In a medium bowl combine the flour, brown sugar, nuts, and salt. Mix well, then add the butter and, with your fingers, rub the butter into the dry ingredients until the mixture looks clumpy and all the dry ingredients are coated with butter. Cover and chill for 10 minutes before use.

 

Butterscotch Crumble

The caramel flavor that is inherent in brown sugar gives this pretty crumble some deep flavors—and this recipe uses browned butter to accentuate that richness. Combining the caramel of the brown sugar with the nutty flavors of brown butter creates an irresistible topping for muffins like Peanut Butter Butterscotch Crumb Muffins (Chapter 1)! If you want, a pinch of cardamom or nutmeg would also be lovely here.

Yields enough crumble for 18 muffins

1⁄4 cup butter

1⁄2 cup all-purpose flour

1⁄2 cup packed light brown sugar

Pinch of salt

1⁄4 teaspoon vanilla

  1. In a small saucepan over medium heat, add the butter. Cook, stirring constantly, until the butter foams and turns a deep nut-brown color, about 12 minutes. Remove from the heat and cool to room temperature.
  2. In a medium bowl combine the flour, brown sugar, and salt. Mix well, then add the butter and vanilla and, with your fingers, rub the butter into the dry ingredients until the mixture looks clumpy and all the dry ingredients are coated with butter. Cover and chill for 10 minutes before use.

 

Salted Caramel Glaze

Salted caramel has an almost magical quality to it. It is sweet and made sweeter by its salty bite. While you could easily just drizzle a little salted caramel directly on your muffins—which would be lovely—you can also whip it into a smooth, creamy glaze that can be used for dipping and drizzling on muffins like the Pumpkin Caramel Muffins in Chapter 1. Try doubling the caramel recipe as the extra is excellent as a garnish.

Yields enough glaze for 18 muffins

1⁄4 cup sugar

2 teaspoons water

2 teaspoons corn syrup

3 tablespoons heavy cream

1 tablespoon butter

1⁄2 teaspoon sea salt

1 cup powdered sugar

1⁄2 teaspoon vanilla

2 tablespoons half-and-half

  1. In a small saucepan with deep sides over medium-high heat, combine the sugar, water, and corn syrup. Brush down the sides of the pan with a wet pastry brush until the mixture begins to bubble.
  2. Bring the mixture to a full boil and cook until it becomes dark amber in color and smells like caramel, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the heavy cream, butter, and sea salt. Allow the caramel to cool to room temperature.
  3. In a medium bowl combine the caramel with the powdered sugar, vanilla, and half-and-half. Whisk until smooth. Use immediately or cover and store at room temperature for up to 1 day.

Oat and Pecan Crumble on Apple and Date Muffins (see Chapter 2)

 

Oat and Pecan Crumble

Rolled oats are used two ways in the crumble to give maximum oat flavor: Whole oats are used, along with roughly chopped pecans, to provide texture and unaffected charm. Ground oats are mixed with the flour to add even more oat flavor, and to give the crumble a slight chewiness that is lovely with a tender muffin such as the Whole-Wheat Banana Pecan Muffins or the Apple and Date Muffins from Chapter 2!

Yields enough crumble for 18 muffins

1⁄3 cup all-purpose flour

2 tablespoons finely ground rolled oats

1⁄4 cup sugar

1⁄4 cup packed light brown sugar

1⁄3 cup finely chopped pecans

1⁄4 cup rolled oats

1⁄4 teaspoon cinnamon

Pinch of salt

1⁄3 cup butter, chilled

In a medium bowl combine the flour, ground oats, sugar, brown sugar, pecans, rolled oats, cinnamon, and salt. Mix well, then add the butter and, with your fingers, rub the butter into the dry ingredients until the mixture looks clumpy and all the dry ingredients are coated with butter. Cover and chill for 10 minutes before use.

 

Cinnamon Pecan Streusel

This recipe creates a rustic topping that adds a touch of homemade charm to your muffins. Don’t think that this one is just for show! With warm cinnamon and buttery pecans, this topping adds a layer of extra flavor, too. While the muffins bake, the nuts in the streusel gently toast to tease out even more nutty aroma and flavor! Try it on Dulce de Leche Muffins (Chapter 1) or Brown Butter Spice Muffins (Chapter 4).

Yields enough streusel for 18 muffins

1⁄2 cup all-purpose flour

1⁄2 cup sugar

1⁄4 cup finely chopped pecans

1⁄4 teaspoon cinnamon

Pinch of salt

1⁄4 cup butter, chilled

In a medium bowl combine the flour, sugar, pecans, cinnamon, and salt. Mix well, then add the butter and, with your fingers, rub the butter into the dry ingredients until the mixture looks clumpy and all the dry ingredients are coated with butter. Cover and chill for 10 minutes before use.

 

Cream Cheese Drizzle

Cream cheese frosting has a not-too-sweet flavor with a decided tang that is immensely popular on cakes. For this recipe the popular frosting becomes a not-too-sweet and tangy drizzle perfect for garnishing sweet muffins! This is good on most any sweet muffin, but is particularly nice over muffins flavored with a little spice such as the Carrot Spice Muffins in Chapter 1!

Yields enough drizzle for 18 muffins

3 ounces cream cheese, at room temperature

1 tablespoon butter, at room temperature

2 tablespoons half-and-half

1⁄4 teaspoon vanilla-bean paste

1⁄3 cup powdered sugar

1⁄8 teaspoon cinnamon

  1. In a medium bowl cream together the cream cheese and butter until smooth. Next add the half-and-half and vanilla-bean paste and beat until well combined.
  2. Add the powdered sugar 1 tablespoon at a time until the mixture is the consistency of honey, runny but not too thick. Add the cinnamon and stir to combine. Use immediately.

 

Almond Brown Sugar Topping

A sparkling, sugary crust dotted with slivered almonds is what you get when you adorn your muffins with this beautiful topping! While the ingredients are simple, there is a magic transformation in the oven: The sugar melts slightly and forms a shatteringly crisp sugar crust. For the best results used slivered almonds. They will toast as the muffins bake and become a lovely golden color. Try this topping on Spiced Nut Muffins (Chapter 4) or Orange Almond Muffins (Chapter 2).

Yields enough topping for 18 muffins

1⁄4 cup sugar

1⁄3 cup packed light brown sugar

1⁄2 cup slivered almonds

1 tablespoon butter, melted and cooled

In a medium bowl combine the sugar, brown sugar, almonds, and softened butter. Stir well until the sugar looks like wet sand, then cover and chill for 20 minutes before use.

 

Mocha Glaze

The bitter flavor of coffee and the warm flavor of chocolate are a very popular combination, and here they are used to make a sweet, sticky glaze for all kinds of muffins! For best results use natural cocoa powder in this glaze. Natural cocoa powder has a sweeter chocolate flavor that pairs better with the coffee. Try this glaze on Double Shot Espresso Muffins (Chapter 1).

Yields enough glaze for 18 muffins

1 cup powdered sugar

1 tablespoon cocoa powder

2 tablespoons butter, melted and cooled

3 tablespoons fresh-brewed coffee, at room temperature

1⁄2 teaspoon vanilla

In a medium bowl combine the powdered sugar, cocoa powder, softened butter, and 1 tablespoon of the coffee. Whisk, adding more coffee a drop at a time until the glaze is the consistency of corn syrup. Add the vanilla and whisk well. Use immediately or cover and store at room temperature for up to 1 day.

 

Peanut Butter Drizzle

Who can resist peanut butter? The roasty-toasty flavor and unmistakable scent of peanut butter is a crowd pleaser, and it is the star ingredient in this recipe! This pale buff-colored drizzle is the perfect adornment to any peanut butter muffin like the Peanut Butter Cream–Filled Banana Muffins in Chapter 1. Feel free to make this drizzle with other nut butters such as cashew, almond, and hazelnut if you’re so inclined.

Yields enough drizzle for 18 muffins

1⁄4 cup peanut butter

2 tablespoons butter, at room temperature

2 tablespoons half-and-half

1⁄4 teaspoon vanilla

1⁄3 cup powdered sugar

  1. In a medium bowl cream together the peanut butter and butter until smooth. Next add the half-and-half and vanilla, and beat until well combined.
  2. Add the powdered sugar 1 tablespoon at a time until the mixture is the consistency of honey, runny but not too thick. Use immediately.

 

Minty Glaze

When it comes to mint, skip the extracts and go right to the source. Fresh mint is easy to find in most markets, and its rich, complex flavor makes it the secret ingredient in this glaze. Fresh mint syrup is easy to make at home, and the leftover syrup can be used to flavor iced tea and cocktails! Try this glaze on Peppermint White Chocolate Muffins (Chapter 1).

Yields enough glaze for 18 muffins

1⁄2 cup sugar

1⁄2 cup water

1 sprig fresh mint

1 cup powdered sugar

Pinch of salt

2 tablespoons butter, melted and cooled

2 tablespoons heavy cream

1⁄2 teaspoon vanilla

  1. In a small saucepan combine the sugar, water, and mint. Place the mixture over medium heat and bring it just to a simmer. Once the sugar is completely dissolved, remove the pot from the heat and allow to cool to room temperature. Once cooled, remove the mint sprig and discard.
  2. In a medium bowl combine the powdered sugar, salt, butter, and 2 tablespoons of the mint syrup. Whisk, adding the cream a drop at a time until the glaze is the consistency of corn syrup. Add the vanilla and whisk well. Use immediately or cover and store at room temperature for up to 1 day.

 

Vanilla Bean Icing

This icing is speckled with bits of little black vanilla beans, and these are what give it such a remarkable flavor. For this recipe you can use either prepared vanilla-bean paste, which is available in gourmet stores, or you can use the seeds scraped fresh from a vanilla pod. If possible, avoid vanilla extract, which, while nice, often lacks the pungency of vanilla beans. Try this icing on the Mascarpone Pound Cake Muffins in Chapter 1.

Yields enough icing for 18 muffins

1 cup powdered sugar

2 tablespoons butter, at room temperature

3 tablespoons half-and-half

Pinch of salt

1⁄2 teaspoon vanilla-bean paste

In a medium bowl combine the powdered sugar, butter, and 1 tablespoon of the half-and-half. Whisk, adding more half-and-half a drop at a time until the icing is thick and spreadable but not runny. Add the salt and vanilla-bean paste and whisk well. Use immediately or cover and store at room temperature for up to 1 day.

Vanilla Bean Icing on Mascarpone Pound Cake Muffins (see Chapter 1)

 

Cocoa Streusel

This topping is an unusual way to add a little chocolaty goodness to your muffins! Dutch-processed cocoa powder has a deeper, richer flavor and a darker color than natural cocoa powder and in this recipe it provides an instant hit of chocolate aroma and flavor. This streusel is wonderful on muffins like Chocolate Chocolate-Chip Spice Muffins (Chapter 4) or Rocky Road Streusel Muffins (Chapter 1), but give it a try on orange muffins for an unexpected twist.

Yields enough streusel for 18 muffins

1⁄3 cup all-purpose flour

2 tablespoons Dutch-processed cocoa powder

1⁄2 cup packed light brown sugar

1⁄4 cup rolled oats

Pinch of salt

1⁄4 cup butter, chilled

In a medium bowl combine the flour, cocoa, brown sugar, oats, and salt, and mix well. Add the butter and, with your fingers, rub the mixture until all the dry mixture is moistened and looks crumbly. Cover and chill 10 minutes before use.

 

Lemon Zest Streusel

How can you give your citrus muffins even more citrus flavor without resorting to a citrus glaze? Why, with this streusel, of course! Freshly grated lemon zest packs with it the essential oils of the lemon, and as it bakes those oils are released, giving this streusel a bright lemony smell. If you don’t care for lemon, this recipe would also be lovely with orange or the more exotic Japanese yuzu! Try this refreshing streusel on the Blueberry Ricotta Streusel Muffins in Chapter 2.

Yields enough streusel for 18 muffins

1⁄2 cup all-purpose flour

1 tablespoon freshly grated lemon zest

1⁄2 cup sugar

Pinch of salt

1⁄4 cup butter, chilled

1 teaspoon fresh lemon juice

In a medium bowl combine the flour, lemon zest, sugar, and salt, and mix well. Add the butter and lemon juice and, with your fingers, rub the mixture until all the dry mixture is moistened and looks crumbly. Cover and chill 10 minutes before use.

 

Oat Streusel

There are some flavors that just take you back and this recipe uses an oat topping that has all the flavor of Grandma’s freshly baked oatmeal cookies! Subtle spices, rich dark brown sugar, and toasty oats make this streusel perfect for sweet muffins flavored with warm baking spices such as the Brown Butter and Oat Muffins from Chapter 2.

Yields enough streusel for 18 muffins

1⁄2 cup all-purpose flour

1⁄2 cup packed dark brown sugar

1⁄3 cup rolled oats

1⁄4 teaspoon cinnamon

Pinch of nutmeg

Pinch of salt

1⁄4 cup butter, chilled

In a medium bowl combine the flour, brown sugar, oats, cinnamon, nutmeg, and salt, and mix well. Add the butter and, with your fingers, rub the mixture until all the dry mixture is moistened and looks crumbly. Cover and chill 10 minutes before use.

 

Parmesan Crumble

Fresh Parmesan cheese has a sweetly nutty flavor and a pungent aroma. Like a good wine, Parmesan has different flavor characteristics based on where it is made and how long it has been aged. To find the best cheese, ask your cheese monger for samples and find the flavor you like best! Avoid the Parmesan that comes ready grated in cans and bags, as the flavor is dulled. Enjoy this crumble on the Pumpkin Gruyère Muffins in Chapter 4.

Yields enough crumble for 18 muffins

1⁄2 cup all-purpose flour

1⁄2 cup freshly grated Parmesan cheese

1⁄2 teaspoon Italian seasoning

1⁄4 teaspoon salt

1⁄4 cup butter, at room temperature

In a medium bowl combine the flour, Parmesan cheese, Italian seasoning, and salt, and mix well. Add the butter and, with your fingers, rub the mixture until all the dry mixture is moistened and looks crumbly. Cover and chill 20 minutes before use.

 

Savory Smoked Paprika Bacon Crumble

Crumbles are not just for sweet muffins; savory muffins like Caramelized Onion and Bacon Muffins (Chapter 3) can also be enhanced with a beautiful topping. For this unusual crumble, crisp cooked bacon is ground and combined with smoked paprika, cheese, and flaky panko bread crumbs to make something unexpectedly delicious.

Yields enough crumble for 18 muffins

4 strips thick-cut bacon, cooked very crisp

1⁄4 cup panko bread crumbs

1⁄4 cup all-purpose flour

1⁄2 teaspoon smoked paprika

1⁄4 teaspoon salt

1⁄4 cup butter, at room temperature

1⁄4 cup finely shredded mild Cheddar cheese

  1. In a blender or food processor, add the bacon and process until the bacon forms very fine crumbs.
  2. In a medium bowl combine the ground bacon, panko bread crumbs, flour, smoked paprika, and salt, and mix well. Add the butter and cheese and, with your fingers, rub the mixture until all the dry mixture is moistened and looks crumbly. Cover and chill 20 minutes before use.