Crunchy Sweet Crumble Muffins - FOOD PHOTO SHOOT
Anyone want to bake up something completely unique, but utterly delicious, today???
So, this post is proof that my older sister and I should never put our heads together on things like this. Haha, we were talking a while ago, about what I should create next, and during our conversation she dropped something on the floor and said “Crud muffins!”.
And that was it, we decided then and there that I had to make them. Of course, this then posed the question of, what exactly is a crud muffin? So I’ve been thinking about it and I finally realized that a crud muffin should be a recipe that you use to help clear out the “crud” in your kitchen that has no other particular usage.
In example; things like that last pesky cup of almost freezer-burnt ice cream that doesn’t look like much until you scrape it out (which everyone is too lazy to do), or the partially eaten bag of marshmallows.
Then there’s the crumbled, salty goods at the bottom of the bag of chips or pretzels that always seem to be overlooked and classified as trash. Do you think I’m crazy yet, ’cause I won’t blame you if you do? I already know I’m a little crazy, but a little eccentricity makes life more bearable, don’t you think?
I’m sure there are many ways that you could interpret what a crud muffin is, this is just my version. They certainly ended up having a very unique look to them. but I love em. The taste and texture are like an adventure in your mouth. There’s the soft cakey part filled with little pools of melted chocolate and gooey marshmallow. The salty, crunchy crumb topping is the best part though, filled with pretzel bits and potato chip pieces mixed with a buttery streusel. You’ve just gotta do it to understand the awesomeness!
Crunchy Sweet Crumble Muffins
Ever wanted a recipe to help clear out the pantry of all the leftover scraps? These are just the thing.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 18 - 20 muffins
1/2 cup organic vegetable oil
2/3 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 cup non-dairy vanilla ice cream, melted
1 cups unsweetened plant-based milk
1 teaspoon pure vanilla extract
1 2/3 cups all purpose flour
1 cup gelatin-free mini-marshmallows (I used homemade
1 cup chopped dairy-free dark chocolate chips
1/2 cup vegan butter softened
1 cup brown sugar packed
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
1 cup crumble potato chips
1 cup crushed pretzel pieces
Pre-heat oven to 350 degrees F (180 C) and line 2 muffin pans with 18 to 20 paper liners.
Whisk together oil, sugar, salt, and baking powder until smooth. Add milk, ice cream, and vanilla and stir to combine. Add flour, then stir in marshmallows and chocolate.
Divide the batter into cups and bake for about 10 minutes.
While those bake, mix butter, and sugar, vanilla, and salt together in a medium bowl until combined. Add flour and mix until it forms a dough, then stir in chips and pretzels. Remove pans from the oven after 10 minutes and sprinkle the crumb topping over each one (I piled it pretty high.) Return pans to oven and bake for 25 to 30 minutes until a toothpick comes out clean.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.