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Thursday, January 28, 2010

Blueberry Muffin Top Cookies

Blueberry Muffin Top Cookies

Top of the Muffin to You!  I love to eat the top of the muffin - I think it is the best part.  We all know from watching Seinfeld, nobody wants the stumps.  Not even the homeless!  This recipe avoids having to hire "a cleaner" to dispose of the stumps.

I thought using cookie dough as the base of the muffins was a great idea.  These took a little bit of time to put together, but it was worth it.  We both really liked these little muffin tops.  They were soft and had a nice hint of lemon.  I may add some coarse sugar on top next time for some crunch.  These would be great for a brunch with a mimosa (or two) or just as a soft blueberry cookie.

Blueberry Muffin Top Cookies

Blueberry Muffin Top Cookies



Blueberry Muffin Tops
Pillsbury
(Printable Recipe)

1 roll (16.5 oz) refrigerated sugar cookies
1 1/4 cups flour
1/4 cup sugar
2 Tbsp butter
1/2 tsp baking powder
1/4 tsp baking soda
3 oz cream cheese, softened
1  egg
1/3 cup milk
2 to 3 Tbsp grated lemon peel
2 Tbsp lemon juice
1 1/4 cups fresh or frozen (thawed) blueberries

Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In small bowl, mix 1/4 cup of the flour, sugar and butter with fork until crumbly; set aside to use for topping. In another small bowl, mix remaining 1 cup flour, baking powder and baking soda; set aside.

In medium bowl, beat dough and cream cheese with electric mixer on medium speed until blended. On low speed, beat in egg, milk, lemon peel and lemon juice until well blended. Stir in flour mixture just until combined (do not overmix; mixture will be a thick batter). Carefully fold in blueberries. (If using thawed berries, rinse and pat dry with paper towel before adding.)

Drop batter by heaping tablespoonfuls 1 to 2 inches apart onto cookie sheets, using rubber spatula to scrape batter from tablespoon. Bake 3 minutes; remove from oven. Sprinkle each muffin top with about 1 teaspoon crumb topping; immediately return to oven.

Bake 16 to 20 minutes longer or just until edges begin to brown. Cool on cookie sheets 2 to 3 minutes before removing to cooling racks. Serve warm or cool.


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11 comments:

  1. Looks beautiful and delicious. I always love fruits added to bakes. They give a lovely natural sweetness.

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  2. I really like your blog, made the cream of mushroom soup last week, muffin tops look tasty! If I could ask a technical question, how do you install the print recipe option on blogger. thanks lily

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  3. Lily - for the printable recipe link I use google sites - go to google.com/sites and set up a site. Add pages, save and click on the print page link at the bottom. Copy that link to your site as the printable recipe.

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  4. thanks steph, i will try it!

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  5. Great recipe, I'm totally with you - the muffin top is the best part:) Cute looking blog.

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  6. Dammitdammit! I saw the title and was totally going for the Seinfeld reference. Then you beat me to it.

    Those look excellent though. So what did you do with the bottoms, give them to your mailman? (ha!)

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  7. Wonderful idea! The tops are the best part so I can't wait to try these.

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  8. wow.. cookie dough in the muffin. pillsbury is so cool

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  9. Just wow. These are absolutely amazing. I made them yesterday and my very picky and critical grandfather told me they were "very, very good"! He kept creeping into the kitchen and sneaking one... then another.. and another!
    I didn't have any refrigerated sugar cookie dough, but I did have a sugar cookie mix. I made the dough as per the directions on the package and then continued with the next step in the recipe where I added the cream cheese and all. I also didn't have any fresh lemons on hand, so I added a tsp or two of lemon extract and then a little splash of butter extract. I mixed in a little over 2 cups of fresh blueberries, due to the fact that my family LOVES blueberries. They turned out wonderful! Fluffy, soft, and moist- the perfect muffin tops. Ever. Thank you so much for sharing such a yummy recipe!I know this is an older post, but I just HAD to comment. Delicious!

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  10. Just. Wow. These are absolutely amazing! Even my picky, critical grandfather told me they are "very, very good"! He kept creeping into the kitchen to sneak one, then another.. then another!
    I didn't have any refrigerated sugar cookie dough, but I did have a pouch of sugar cookie mix. I mixed up the dough as per the directions on the package and continued with the next step in the recipe where the cream cheese is added. I also didn't have any fresh lemons on hand, so I added a tsp or two of lemon extract and then a little splash of butter extract. Lastly, I mixed in a little over 2 cups of fresh blueberries, as my family is a big fan of blueberries. Thank you so much for sharing this recipe! they turned out perfect- moist, fluffy, and ultra soft. Everything a muffin top should be! I know this is an older post, but I just HAD to comment. Delicious! Thanks again!

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