Unmucked Fuffins

The first time I tried this recipe I real­ly mucked it up—way too much flour. That’s right: I mucked up the fuffins. So pay atten­tion!

  • The Fuffins!
  • 3 cups all-pur­pose flour
  • 1 12 cups white sug­ar
  • 1 tsp. salt
  • 4 tsp. bak­ing pow­der
  • 2⁄3 cup veg­etable oil
  • 2 eggs
  • 2⁄3 cup milk
  • 2 cups fresh blue­ber­ries or 2 cups choco­late chips
  • The Top­ping!
  • 1 cup white sug­ar
  • 2⁄3 cup all-pur­pose flour
  • 1⁄2 cup but­ter, cubed
  • 1 tbsp. ground cin­na­mon

Pre­heat oven to 400°.

Grease muf­fin cups or line with muf­fin lin­ers.

Com­bine 3 cups flour, 1 12 cups sug­ar, salt and bak­ing pow­der.

Place veg­etable oil into a 2‑cup mea­sur­ing cup; add the eggs and enough milk to fill the cup.

Mix this with flour mix­ture.

Fold in blue­ber­ries or choco­late.

Fill muf­fin cups right to the top, and sprin­kle with crumb top­ping mix­ture.

To Make Crumb Topping:

Mix togeth­er 1 cup sug­ar, 23 cup flour, 12 cup but­ter, and 1 tbsp. cin­na­mon.

Mix with fork, and sprin­kle over muffins before bak­ing.

Bake for 20 to 25 min­utes in the pre­heat­ed oven, or until done.