Wright's Griddled Muffin Recipe
blueberry, streusel, lemon crema drizzle
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Wright's Griddled Muffin
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Muffin Batter
Streusel Topping
Lemon Crema Drizzle
Method
Preparing the Muffin Batter
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients
In another bowl, mix the melted butter, eggs, and buttermilk until well blended.
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are okay. Gently fold in the blueberries.
Making the Streusel Topping
Mix Streusel Ingredients
In a small bowl, combine the all-purpose flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a fork or pastry cutter to mix until the mixture resembles coarse crumbs.
Preparing the Lemon Crema Drizzle
Mix Crema Ingredients
In a small bowl, whisk together the sour cream, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
Cooking the Muffins
Preheat Griddle
Preheat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
Cook Muffins
Spoon about 1/4 cup of muffin batter onto the griddle for each muffin. Sprinkle streusel topping on each muffin. Cook for about 4-5 minutes on one side until golden brown, then carefully flip and cook for another 3-4 minutes on the other side.
Serve
Once cooked, transfer the muffins to a serving plate and drizzle with lemon crema before serving.
