If you don't care for the crumb, at the very least, you should sprinkle a bit
of turbinado sugar on top of the muffins.
Sprinkle 2 tablespoons
of turbinado sugar over the apples and continue cooking (stirring occasionally) until the apples are softened and most of the liquid has evaporated.
1 Unbleached all - purpose flour 3/4 whole wheat flour 1
cup of turbinado sugar 1 teaspoon salt 1 -1 / 2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground all spice 1/2 teaspoon nutmeg
The brown butter gives them a nutty, almost caramel undertone, and the small
amount of turbinado sugar adds a delectable crunch to every bite.
I reserved a bit of the dry mixture to sprinkle on top, with additional coconut oil on top to help it brown, and then a
dusting of turbinado sugar.
In terms of the recipes, I made slight adjustments to both including adding a little more sugar to the first recipe and adding a
pinch of turbinado sugar to the top of the muffins in both.
You have two perfectly spiced cake layers that are sandwiched with brown butter caramelized apples and as if that wasn't enough top all that with a
layer of turbinado sugar that crystallizes.
As if you needed to be sold on brownies, these fudgy confections mix the molasses
flavor of turbinado sugar with the slightly - nutty taste of rye flour.
I bet that'd be great with just a sprinkling
of turbinado sugar and some pepitas, but the crumb topping sounds amazing as well.
Baking spray 1/4 cup
of turbinado sugar 3 cups of sifted cake flour 1 teaspoon salt 1 stick of butter (or Smart Balance) 1/4 cup of Chobani lemon or vanilla Greek yogurt 2 cups of sugar 6 eggs, room temperature 2 teaspoons vanilla extract Zest from one lemon 1 cup of heavy cream
A sprinkle
of turbinado sugar, granulated sugar, or demerara sugar gives you that crackly, sparkly look and crunchy texture.