New Recipe Red Velvet Crumb Muffin Delicious Steady

Simple cuisine ultimate Red Velvet Crumb Muffin easy, yummy, practical.

14 ingredients, 10 steps, cooking Red Velvet Crumb Muffin

Good Afternoon my mother, now you can prepare recipe Red Velvet Crumb Muffin with 14 ingredients and 10 steps. Next this is how to cook, please read carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 10 stages of easy cooking Red Velvet Crumb Muffin.

Ingredients all Red Velvet Crumb Muffin

1. It’s : Crumb topping.
2. Prepare 32 g (4 tbsp) : cake flour.
3. Prepare 32 g (2 1/2 tbsp) : granulated sugar.
4. It’s 14 g (1 tbsp) : cold unsalted butter.
5. It’s : Muffin.
6. You need 56 g (1/4 cup) : unsalted butter, room temperature.
7. It’s 100 g (1/2 cup) : granulated sugar.
8. Prepare 1 : large egg.
9. Prepare 120 g (1/2 cup) : buttermilk *see step no.10 for a homemade substitute.
10. Prepare 1/4 tsp : red food coloring gel (adjust to your liking).
11. It’s 130 g (1 cup) : cake flour.
12. Prepare 10 g (1 1/2 tbsp) : cocoa powder.
13. You need 6 g (1 1/4 tsp) : baking powder.
14. Prepare 1/4 tsp : table salt.

If all main ingredients Red Velvet Crumb Muffin it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Stages Cooking Red Velvet Crumb Muffin

1. Youtu.be/DcQP7uZ11W8
   
2. Making crumb topping: Using a pastry blender, fork, or a pair of knives, cut the butter into the flour and sugar mixture until it resembles a coarse meal.
   
3. Making muffin: Line the muffin tray with muffin papers. Preheat oven to 375°F (190°C).
   
4. Using a hand mixer, beat butter and sugar together for 5 minutes.
   
5. Add egg. Mix briefly for 20 seconds.
   
6. In a separate bowl, dilute the red food coloring gel into the buttermilk (see step no.10 for a homemade substitute). Stir until fully combined.
   
7. In another bowl, sieve and combine the dry ingredients together.
   
8. Mix the dry ingredients into the butter mixture in three additions. Alternate with the wet ingredients in two additions. Mix each addition just until incorporated. Do not overmix as we will lose the tenderness of the cake.
   
9. Scoop the batter into the muffin tray. Fill each hole about 2/3 full. Top each with 1 tablespoon of the crumb topping mixture. Bake in the oven for 20 minutes or until a toothpick inserted into the cake center comes out clean.
   
10. To make homemade buttermilk, simply combine: 120 g (½ cup) milk + 8 g (½ tbsp) lemon juice or white vinegar. Stir them together and let sit for 5-10 minutes before using.
    
11. Finish and Enjoy.

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