Terms, Contact Info, Recipe Index, and link love


Buttermilk Pound Cake

  When life pulls out the big guns, throws deadlines in your face, and has your patience dangling 50 stories high on a thread, what do you do?  Scream?  Keep calm?  Plot?  Pray?  Procrastinate (come clean, now...)?  Cry?  Eat doughnuts?

  I think that it's important to take a step back.  Look at the big picture.  Odds are, what you're doing is staring at one little piece, be it flawed or not, and you need to come back.  Stop thinking so hard.  Ask yourself, is this a first world problem?  Because for me, 99% of the time, it definitely is something totally flippant.

  But somehow, I manage to convince myself that my ability to be happy depends on whether or not I find a pair of shoes in the right color, kiss a boy before I'm 32, am recognized and befriended by a famous person I truly admire, or even such fickle things as getting "likes" on facebook.

  Odds are, those problems sound pretty darn applicable to any teenage girl within a 1000-mile radius.  Yes, that may be true.  But try talking to the girl sometime, for her, those problems are real.  And that needs to be addressed, needs to be put into perspective.  Don't just tease her and leave her hanging, saying it's a phase we all go through (which it is, I agree), but she's really looking for answers.  It's sad, but true.  Just try to take her seriously.  Of course, guys are included in this too.  Minus the shoe issue, perhaps.

  Notice how I said the ability to be happy?  What I mean by that is, happiness isn't always a feeling.  It can be triggered by things other than feelings, it can be controlled by things other than emotions, or even your current circumstances.

  The power to be happy is, ultimately, in your hands.

  By no means does this instantly make me (or you) some fantastic happiness ghuru.  You've go to want that happiness, and sometimes (a lot of the time), you've got to fight for it.  It ain't always instant gratification, people.  Abilities require more action than thought, more muscle than mind.

  Start by looking at the big picture.

  Sure, your pound cake totally bubbled over and your oven needs to be cleaned because, apparently, your bundt pan is too small.  Even though the recipe clearly indicated a 9-inch bundt pan, and that's what yours says...

  But anyway, does it matter?  Did you drop it on the floor?  Did you add too much salt?  Did it break while coming out of the pan (oh the horror stories...)?  No!  You've got a beautiful cake!  Even if it is slightly misshapen and has a crumbly ring, it's delicious.

  And guess what?  It's spring outside.  Stop crying over pound cake and take some freaking pictures of flowers, goshdangit.

  Maybe a cat or two, if they pose nicely.

  Obviously, I need to hear these assertive words that I'm writing as much as the next person.  Writing it out, getting thoughts out there, it does help.  And what I say, I think it's believable, I think it's do-able.  My problem is doing it, living it out.  You've got to own it.

  Simplicity, I believe, really helps with that step back.  Simplicity is underrated, and totally a part of the big picture.  See that pound cake?  It's not drizzled, it's not loaded with crazy things like matcha powder, there are no secrets or tricks, but it's amazing.

  A dab of fresh whipped cream,  and it's golden.

  And, a recommendation.  Wait 1-2 days before digging into this cake.  I'm serious!  While also developing good self-control skills, you'll find this cake developing a sugary crust and a flavor only time can create.  Heed my words, wrap it up and wait.  It's worth it.

  Be ye warned though, really make sure that your bundt pan is about 2/3 full of batter.  Mine, pictured here, was way too full.  I'd say it was more 3/4.  And maybe it's just my pan, but just be sure to double check that when you heap up yours.  2/3!  Check out 17 and Baking's photo, hers is absolutely perfection.

  I might be lusting after her bundt pan.

  First world problems.  I deal.  I like my bundt pan, truly.

  I might still be lusting after her pretty bundt pan.

  Shuttin' up.

Buttermilk Pound Cake
Yield: one 9-inch bundt cake

  • 1 1/2 cups (3 sticks) unsalted butter at room temperature, plus more for greasing the pan
  • 3 1⁄2 cups sifted all-purpose flour, plus more for flouring the pan
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon baking soda
  • 2 1⁄2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup cultured buttermilk
  • Juice of 1 lemon, strained 

Preheat the oven to 300 degrees F.  Butter and flour a 9-inch bundt pan.

Sift together the flour (yes, you're technically sifting the flour twice since it's sifted before measuring, just do it), salt, and baking soda. In a stand mixer, beat the butter while drizzling in the sugar, creaming it well. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract, scraping down the sides as needed. On low speed, add a third of the flour mixture until just combined. Then add a third of the buttermilk until just combined. Repeat with the remaining flour and buttermilk. Slowly mix in the lemon juice.

Smooth the batter into the prepared pan. Bake until a toothpick or thin knife comes out clean, about 75 minutes. The cake should be browned and the edges should be starting to pull away from the pan. Cool for 20 minutes in the pan, then invert onto a rack and cool completely.

Sources: adapted from 17 and Baking, originally from The New York Times


Wild Yeast Hunt, Day 3 (Sourdough Starter)

  Friends!  We've done it!  Wild yeast has been caught.  Herbert is alive!

  This morning I pulled back the towel to reveal this bubbly beast, and there's definitely a distinct sour aroma.

  All that's left is to let this aroma develop for a few days, and you've got your starter! 

  Separation is still occuring, so to prevent icky dry tops, stir it 1-2 times a day for the 3-4 days you have this sitting on your counter.  And keep it covered!

  Yay Herbert!

  (Check out Day 1 and Day 2 if you're terribly confused.)


Wild Yeast Hunt, Day 2 (Sourdough Starter)

  Here it is!  Day 2!  Obviously, we haven't caught anything yet, but no worries!  Sometimes it takes awhile.  Patience.

  As you can see, it has separated a bit, so we'll just stir that back together.  I usually do this 2-3 times a day, but for the most part I leave it alone and let it do it's thing.

  Exciting, right?

  Bear with me.

  Check out my previous post if you're wondering what in the heck's going on.

  Alright!  We're all together again.  Now cover up your baby and let it him/her be.

  I think I'll call him Herbert.


Wild Yeast Hunt, Day 1 (DIY Sourdough Starter)

  A hunting we will go!  Roll up your sleeves and scald a bowl, we're going to catch wild, airborne yeast today.  Well, maybe not today, but we're going to set a trap.  It's a simple trap, consisting of things yeast goes bonkers for.

  Warm water, yeast loves a good bath.  

  Sugar (or honey), something it can't resist, although it is optional.  Why?  I dunno, but flour and water works just fine I guess.

  Oh yeah,  flour.  Good ol', unbleached all-purpose flour.  Yes, unbleached.  We need the purity.

   So what we're doing is making a starter with some natural yeast that's in your kitchen.  Yep!  Really!  If you bake bread often, your chances of catching some go up.  Once you've caught some, you'll notice more bubbling than usual in your trap, and after a few more days there will be a distinct yeasty aroma.  We all know the smell of yeast (think of the aroma of baking bread), it's heavenly.  You're on your way to making sourdough goodies!

  Of course, everything must be clean clean clean (This reminds of that goose from Charlotte's Web.  Every time.)  So scrub scrub scrub, and scald scald scald that dish with hot water.  This insures the purity.

  It is possible to inadvertently catch some bacteria, but don't let that scare you.  The chances are slim.  You'll know this has happened if (when you've caught the yeast and you're all happy) your starter starts to mold or develop a curious color/odor.  It will lose that clean yeasty smell.  Just throw it out, and try try try again!

  If you want all the nitty gritty details on sourdough starters, or if you'd just rather activate some yeast you've already got (don't let catching a wild one scare you, it's fun, and makes awesome bread), King Arthur has an awesome post on all things starters.  Read up!

  And here we go!

   Mix together the water, optional sweetener, and flour together thoroughly.  That glass/ceramic bowl better be clean!

  Cover with a clean towel or dishcloth.  Tuck your little baby in.

    That's all there is to it!  Now we leave it alone, giving it a stir just once in awhile, as it will separate.  I'll update you on its progress soon, it should start to work within a day or two. 

  I have done this before with good results, but in a moment I can only describe as one of complete stupidity, I spilled some all over the floor.  I was in the middle of bread making, and had to use up what little was left.  So consequently, I ran out, and had none to feed to make more.  It was aging so nicely, too.  But it's ok!  I start again, and now I'm able to show you the process quite personally.

  Start your starters!

**Update: Check out my progress in Day 2, and Day 3 is when I caught my yeast!

Sourdough Starter
  • 2 cups warm water
  • 1 tablespoon sugar or honey (optional)
  • 2 cups unbleached all-purpose flour

Mix the water, optional sweetener, and flour together thoroughly in a clean, scalded glass or ceramic bowl.  Cover the bowl with a clean dishcloth. Put it in an area where there’s apt to be the highest concentration of airborne yeast as well as the warmth that is needed to begin fermentation (my kitchen seems to be forever chilly, but it didn't seem to bother it much, no worries!).

If the surface begins to look dry after a while, give the mixture a stir. It should begin to “work” in the first day or two if it’s going to at all (it will bubble somewhat, and just look more alive). If it does, your trap has been successful. Let this mixture continue working for 3 or 4 days, giving it a stir every day or so. When it’s developed a yeasty, sour aroma, put it in a clean jar with a lid (or an airtight container) and refrigerate it until you’re ready to use it. 

If the mixture begins to mold or develop a peculiar color or odor instead of a “clean, sour aroma,” give a sigh, throw it out and, if you’re patient, start again. Along with the vital yeasts, you may have inadvertently nurtured a strain of bacteria that will not be wonderful in food. This doesn’t happen very often though, so don’t let the possibility dissuade you from this adventure.

Starter Maintenance and Use

As you store your starter, it's a good rule of thumb to "feed" it every two weeks.  To do this, stir the mixture together (it tends to separate), remove 1 cup (8 oz.) of starter and toss it, then add 1 cup (4 oz.) of unbleached flour and 1/2 cup (4 oz.) of water.  Stir it in and let the replenished starter sit at room temperature for at least 12 hours, to let the yeast become active before chilling it again.

Only feed it if you haven't been using it for awhile (two weeks).  Remind yourself that within two weeks, you should either use some for baking and replenish, or remove a cup, toss it, and then "feed" it.  There are other long term storage options on King Arthur Flour, such as freezing or drying, where feeding isn't required.

To use it in recipes, stir it together, measure out the indicated amount of starter, and replace it with equal amounts of flour and water by weight.  For example, most recipes require 8 oz. (1 cup) of starter, so simply replace with 4 oz. (1 cup) of flour and 4 oz. (1/2 cup) of water, just as you do with feeding it.

For more info on resuscitating forgotten starters, using chlorinated water, troubleshooting, and storing, check out King Arthur Flour.  

Sources: King Arthur Flour


A Woman of Worth

  When you are to meet Joy the Baker, you go shopping and buy cute skirts.

  You find an adorable ring that must've been made just for her, and wrap it pretty!  Pink bows!

  You drive with your nice mommy for three hours.

You go through a beautiful Chicago suburb.

  As you park, you see a little shop across the street, probably named after you.

  You fawn over blossoming trees.  Spring is loved.

  You sit, and sit and sit and sit.  Twiddling your thumbs and smiling with loads of anticipation.

  You gradually move forward, kinda sorta freaking out a lot.

  Your moment comes!  You're so grateful for the moments you get with this lady, and you're trying not to get all weird and teary.  Let's not be one of those crazy fans.  Keep it cool.

  You keep it cool, and hugging her ferreals is possibly one of the best things that's happened to you.

  You walk out, your head trying to wrap around the fact that this lady is real.  That you just met, that she kinda sorta remembered you from twitter and emails, that it all actually just happened.

  She is the coolest.  You'd totally drink wine with her and make doughnuts if you could.  You're ridiculously happy, and slightly famished.

  You stuff yourself, and read the little novel she wrote you over and over, talking of little else the whole three hours home.


Cinnamon Crumble Chocolate Chip Banana Bread

  Things have been happenin' this week, and I'm also knee-deep into the Hunger Games.  Can't.  Stop.  Reading.

  I guess I underestimated that book's power to draw you in.  In any case, I've had a hard time putting it down to do anything useful.  Despite the fact that there's 9,000,000 other things requiring my attention.

  Things mostly like this blog, baking, ACT prep, piano...and a bunch of stuff around the house.  But I won't bore you with that, everyone has their own to-do lists to worry about.  I'm here to offer you some reprieve through the comfort of warm, cinnamon-y banana bread.  That I can do.

  So what's been happening?  I've mentioned this numerous times, but it never gets old.  I'm going to Chicago on Saturday to get my happy little cookbook signed by the amazing Joy the Baker!  I so can't wait to hug it out and get our smiling faces in a picture.  You have no idea.

  My equally amazing sister Carol is filming a movie this summer.  She put her movie up on a site called Kickstarter, where people fund creative projects to help out budding artists.  They require a minimum of $3000 be donated within 30 days in order for the project to stay on the site.  In only 21 days, my sister reached $3006.  We're all just bustin' our buttons, no biggie.

  And we all know of the notorious finicky-ness of the popular site known as foodgawker.  I've been trying for two months to get a photo in.

  After 16 bitter rejections, Tuesday morning my inbox held an acceptance email for my Clementine Sugar Cookies post.

  Legit!  I'm on foodgawker!!

  Not to say that they'll now accept everything and I'm oh so cool, but it is a major perk for me.  I continue my battle with submissions, but with encouragement.

  So life has been happening.  And it's been mostly quite good.  Banana bread has been involved, and it should be in your life too.

  Now if you'll excuse me, I'm going to stay up way too late trying to finish this silly book.

Cinnamon Crumble Chocolate Chip Banana Bread
Yield: one 9x5 in. loaf

Ingredients for the bread:
  • 1 cup mashed ripe banana (about 3 medium bananas)
  • ¼ cup honey
  • ¼ cup milk
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. salt
  • 1 cup semi-sweet chocolate chips

Ingredients for the topping:
  • 2 tbsp. sugar
  • 1 tsp. ground cinnamon
  • 2 ½ tbsp. packed brown sugar 
Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan and line it with parchment paper.

In a large bowl, combine the banana with the honey, milk, butter, and eggs. Whisk together. In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Add to the wet ingredients and stir together until just combined.  Fold in the chocolate chips.

Pour mixture into the loaf pan. Whisk together the topping ingredients in a small bowl and sprinkle evenly over the top of the batter.

Bake  for approximately one hour, or until a sharp, thin knife inserted into the center comes out clean. Let cool in the pan 10 minutes.  Then lift the loaf out of the pan and let cool completely on a wire rack

Sources: adapted from Completely Delicious, who adapted it from Orangette, who found it in Bon App├ętit, September 2008, originally from Bakesale Betty


English Muffins

  Sometimes, I'm amazed at how easy some things are to make at home.  And how much much better they  taste.

  These are no exception.  These are easy.  These are wonderful.

  First, you mix up the dough.  The dough rises.

  You shape the dough, and you let it rise.

  You brown the dough, and get all excited because they're starting to look ferreal.

  Then, you bake the dough (not pictured).

  And, you have picture perfect English muffins.

  The possibilities are endless.  Breakfast sandwiches, eggs benedict, some good ol' jam, or just toasted and slathered in butter.  Whatever you do, you'll love em.

  On a non-English-muffin note, I'll be hosting my first giveaway in a couple days!  The object being a dessert jewelry item hand-crafted from polymer clay.  Stay tuned!  Tell your friends!  Tell your mom!  Make muffins!

English Muffins
Yield: 6 muffins

  • 2 1/4 cups flour
  • 1 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 1 1/4 tsp. instant yeast
  • 1 tbsp. butter, at room temperature
  • 3/4-1 cup milk, at room temperature
  • Cornmeal, for sprinkling 

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and yeast.  Mix in the butter and 3/4 cup of milk.  Add just enough of the remaining milk to form a dough and incorporate the dry ingredients.  Switch to the dough hook and knead on low speed, about 7-8 minutes.  The dough shouldn't be inordinately sticky.  Transfer the dough to a lightly oiled bowl and roll to coat.  Cover the bowl with plastic wrap and let rise for about an hour, or until doubled in size.

Lay parchment paper on a baking sheet and spray or coat lightly with oil.  Sprinkle with cornmeal.  Divide the dough into 6 equal pieces and shape into balls. Move the dough balls to the baking sheet, spacing them evenly with room to rise.  Cover the pan loosely with plastic wrap and allow to rise another hour, or until doubled in size.

Preheat the oven to 350 degrees F and line two baking sheets with parchment.  Heat a skillet on medium heat on the stovetop.  Brush or spray the skillet lightly with oil and gently transfer the dough balls to the skillet a few at a time.  Allow them to cook for 5-8 minutes or until the bottoms are lightly browned.  Carefully flip and cook the other side for 5-8 minutes more (the skillet might be quite warm by the second batch, so browning times will vary).  They should flatten as they cook.

Remove the muffins from the skillet and transfer them to a lined baking sheet.  Bake in the preheated oven for 5-8 minutes, until lightly golden.  Do not wait until all the muffins have been browned in the skillet before moving them to the oven.  As the first batch is baking, move the second batch to the skillet.

Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving.  Store in an airtight container, or freeze them in a plastic bag to keep them fresh longer.

Sources: adapted from Annie's Eats, who adapted it from Pete Bakes, originally from The Bread Baker's Apprentice 


Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting

  There is something tremendously satisfying about a rustic vanilla cake.

  Sometimes, you wake up, and you just know that a cake has to happen.  And because it's a free weekend, obviously you have every right to coax a flavorful cake out of the oven and smother it with vanilla bean buttercream.  I mean frosting...or whatever.

  Either way, there's definitely butter involved.  Be still my soul. 

  This is my second attempt at layer cake-ing.  It's not perfect, but it's definitely not supposed to be.  This is a laid back cake.  This is a cake you serve to friends in need of butter-y comfort, stressed out couples trying to plan weddings, rejected boyfriends/girlfriends, in thin slices with tea and a good chat.

  This cake is your friend, don't fight it.

Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting
Yield: One two-layer, 8-inch round cake

Ingredients for the cake:
  • 5 large egg whites, at room temperature
  • 3/4 cup whole milk, at room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 2 3/4 cups cake flour, sifted
  • 1 3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, slightly softened and cut into cubes

Ingredients for the frosting:
  • 3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
  • 3 cups sifted confectioners' sugar
  • 3 tablespoons milk
  • 1 vanilla bean, split lengthwise and scraped
  • 1 teaspoon pure vanilla extract
  • pinch of salt 

Preheat oven to 350°F. Grease and flour two round 8-inch pans, then line the bottoms with parchment and grease and flour the parchment as well.

In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of the milk, and the vanilla. Set aside.  In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt together on low speed for 30 seconds.  Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.  Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

Divide the batter between the two pans, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.  Bake 25-35 minutes or until a cake tester comes out clean when inserted into the center. Be very careful to not overbake. Check the cake at 20 minutes, but not before, and once you feel it's almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes.  Then loosen the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up, and let cool completely. 

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed.  Butter will become very pale and creamy.  Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.  Best used right away.

To assemble the cake, place bottom cake layer on cake plate or 8" round thin cake board, top up.  Place 1 cup of frosting on top, and spread evenly with a small offset palette knife.  Gently place second cake layer face down on top. Place a generous scoop of frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake. Chill until set -- about 30 minutes (This is your crumb coat, it makes for a pretty cake!).  Remove from the refrigerator and finish frosting.  Best served the day it's made, but it can be stored in a cake keeper at room temperature for up to 2 days, or in refrigerator for up to 5 days.

Sources: adapted from Sweetapolita, who adapted the cake recipe from Baking Bites and the frosting recipe from Donna Hay


Blackberry and Jam Muffins with Streusel Topping

  I just want to take a moment and say something.

  I'm really happy.

  Yes, seriously!  I'm getting sweet comments from people about my blog so much lately.  And it isn't limited to the little comment section at the bottom of the page.  I've had people post on my facebook, mention me on twitter, and a few friends of mine have stopped me just to say, "I love your blog!  Like, seriously!  It makes me so happy."  

  You know what?  YOU make me so happy.  I don't care if I have 6 or 600 followers.  Ever.  The ones I have right now are just sweet.  I love doing what I do here, I love inspiring people to make cupcakes.  I love when people throw kind words at me.  Thank you, you make my life.

  Now, I'm not always so contented, but that makes it all the more special when I am, right?  I thought so.  

  But, you know, this isn't my first attempt at blogging.  No sirree!  The summer of 2011 I launched a purple (Literally, it was purple...I like to think that I've learned more about the art of subtlety since then.  Ugh.) blog with hopes of being famous and renowned.  In short, I got my hopes up too much.

  My motivation dwindled, and frustration increased.  Finally, I couldn't bear it much longer.  I was adjusting my layout every day, trying so hard (too hard) to take pretty pictures, and really...it just wasn't good for me.  I had to let it go.

  So, for a year, I observed.  I'm following so many food blogs right now...it's not even funny.  But they all inspired me in some way.  Some of my favorite advice came from Elissa of 17 and Baking.  A sincerely sweet college girl who replied to my crazed email in the midst of January finals, bless her soul.

  Anyway, what she said was very much applicable, and has stuck with me.  "Getting readers is a gradual process, but people will stick to your site if you produce quality posts. So I guess my overall advice is, do what you love and have fun, and people will naturally show up."

  Huh, it's that easy?  Honestly, I'm still finding out.  But one thing I know for sure, I'm happy here.  I'm happy doing what I'm doing, no matter how many pageviews I get, how many readers, how many comments..blah blah blah.

  There's so much more to blogging than numbers and statistics, it's something I really need to remind myself a lot.  I want to keep things real.  But your presence, you, reading these words, makes this all much, much easier.  I appreciate you.

  So!  Muffins.  Omnomnom.  That's all I have to say.

  That, and you can also use just about any berry (fresh or frozen) or jam combo that you want.  With the exception of strawberries, they're kinda big and watery.  I recommend the fresh blackberries.


Blackberry and Jam Muffins with Streusel Topping
Yield: 15-18 muffins

Ingredients for the muffins:
  • 6 tbsp. unsalted butter
  • 1/3 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 3/4 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cups sugar
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2-1 cup frozen or fresh blackberries
  • 3 tbsp. blackberry jam

Ingredients for the streusel topping:
  • 3 tbsp. cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup all-purpose flour
  • 3 1/2 tbsp. sugar

Preheat the oven to 375 degrees F.  Line muffin pans with cupcake liners
Melt butter in a small saucepan over moderately low heat; remove from heat.  Whisk in milk, egg, yolk and vanilla until well combined.  In a medium bowl, whisk together the flour, sugar, baking powder, and salt.  Add milk mixture and stir until just combined.  Gently but thoroughly fold in the berries and jam.  Divide batter among muffin cups and spread evenly, filling each about halfway.

To make the topping, combine all the ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over batter in cups.

Bake until golden and crisp (I think I underbaked mine a little, for whatever reason my streusel did not brown well.  Still good though!) and a toothpick inserted into the center of a muffin comes out clean, 18-22 minutes.  Cool in pan on a rack for 15 minutes, then carefully remove from cups. Serve warm or at room temperature.  Omnomnom.

Sources: adapted from Joy the Baker, who adapted it from The Gourmet Cookbook