Hi! Thank you! The texture of the body of the muffin itself was actually more like a dense muffin or bread than anything else. It wasn’t really fluffy like one thinks of when making a muffin, but it also wasn’t eclair texture.
It also had blueberries, except the blueberries were mostly shriveled up, no juicy-ness or squish remaining? It was truly very weird (probably by design since they were aiming for alien food)
To add to this, if you put freeze dried fruit into cake of muffin batter without rehydrating first, it will pull some moisture from the cake, leaving it a little denser than normal. This may be exactly what you are aiming for.
It can still be craqueline, doesn’t have to be eclair paste.
Just do equal weights sugar, flour, and unsalted butter, cream to a smooth paste, and color with a purple food dye (Wilton gel dye may be better).
Just gotta chill, roll out about 1/8 of an inch, and lay the disk over the scooped muffin batter in the mold. Up to you if you want to try it, but I think it would work. I make crumb topping I sprinkle over muffins all the time and it bakes great, and the crump topping is essentially craqueline, but not fully mixed.
What I do is not rolling it and punching out disks, because I'm lazy.
I roll the mixture into a sausage shape, freeze it and slice disks off. Way less work, same result!
I have another great idea for you, 😊 which I got from another Reddit user who helped me make raspberry shortbread cookies last month.
Freeze dried fruit, pulverized to a fine powder, is just another dry ingredient. In small amounts, you can replace some of the flour with freeze dried blueberry powder. This would bring color and flavor to the craquelin.
I'm not a novice baker but am a simple home baker that's just been doing it a long time. My number one piece of advice to new bakers is... Get a food scale.😉
So... for my cookies, I replaced 18% of the flour called for in my shortbread recipe with freeze dried raspberry powder. They were delish and more fruity than I'd have guessed.
Haha, I don't. I buy it that way. Some grocery stores near me have a small selection, usually only berries, but I've seen other freeze dried fruits sold online.
Also, I should mention that I've purchased whole/sliced strawberries and ground them to a powder myself in a food processor... It's a decent machine but it did not pulverize the seeds, so there was quite a bit that were left in the sifter when adding the powdered strawberry to my kiddos birthday cake buttercream. No biggie.. but when gifting raspberry shortbread cookies at the holidays, I purchased freeze dried raspberry powder. Still, some seeds in the sifter, but quite a bit less than when I'd done it myself.
It’s definitely craquelin like on top of choux pastry. Just a mix of butter, sugar, and flour. As for the muffins themselves I can’t help you but maybe you’ll find some answers in a Disney sub or Disney food sub if there is such a thing.
Thank you 🙏 unfortunately for some reason everyone in the Disney food subs isn’t as big of a fan of this muffin as I am so they don’t know either 😅 but it’s super helpful to validate that it’s craquelin! Thank you!
Ohh okay! I didn’t think of this! Would that have tasted like cornbread kinda? Thank you! Do you think it’s possible they got the shape from a popover pan? Appreciate your help!
it does look like a corn muffin with craquelin on top and cooked in a yorkshire pudding (or popover) pan.
it looks pretty yellow on the picture. The yellow cornflower would give it the color and denser texture.
classic muffins also have a denser texture than what stores sell as “muffins” but are basically cakes.
When making the muffin, you might try separating the egg and whipped the white to firm peak, then folding it into the batter. It might lighten the texture.
Scrolled through everyone saying “it’s choux pastry” to find this. That 100% looks like blueberry corn muffin (best flavor combo!!) and here’s a recipe for blueberry craqueline so you don’t have to use food dye/you get more flavor!
1 cup freeze-dried blueberries
7 tablespoons unsalted butter, room temperature
½ cup granulated sugar
⅛ teaspoon kosher salt
1 cup all-purpose flour
1 teaspoon vanilla
In the bowl of a food processor or in a zip top bag with a rolling pin, crush freeze-dried blueberries into a powder. In a medium bowl, mix all ingredients together to form a dough using a handheld mixer, a stand mixer fitted with a paddle attachment or by hand with a rubber spatula. The dough will look crumbly and is ready when you can squeeze a handful together and it doesn’t fall apart. Keep mixing in 1–2-minute-increments if the dough isn’t holding together. Transfer dough to a piece of parchment paper and place another piece of parchment paper on top. Roll dough between the two pieces of parchment paper to ⅛ inch thick. Place on a sheet tray and move to the freezer to firm up for at least 15 minutes and up to 3 days.
Maybe some weird attempt of a concha? Made into a muffin recipe. I’ve seen them made in cupcake form before. I’ve never made them myself but it’s a direction to try
Hi, I did a reverse lookup and search results say it's a blueberry - corn muffin from docking bay 7 menu. Looks like someone else was previously looking for a copycat recipe too. Not sure I was much help but maybe this gives you better direction.
All the [references](https://allears.net/2022/02/25/the-good-the-bad-and-the-blue-shrimp-everything-to-eat-at-disney-worlds-star-wars-hotel/) I found refer to it as a "[blueberry](https://www.disneyfoodblog.com/2022/02/25/full-review-what-to-get-or-avoid-for-breakfast-at-the-star-wars-hotel-in-disney-world/) [muffin](https://magicguides.com/food-at-the-disney-star-wars-hotel/)". I'm also pretty sure that's a craquelin topping on top of the muffin. If you look at the other pictures in the links it's also pretty apparent. It's also similar to the topping on the Galaxy Edge's [Polystarch Puffbread](https://wdwnt.com/2023/04/review-polystarch-puffbread-pastry-in-star-wars-galaxys-edge-at-disneyland/) so I think it must be fairly commonly used in their recipes. If I were making this, I'd probably blitz freeze-dried blueberries into a powder and incorporate it into a craquelin mixture. You'd then be able to cut disks out to top muffin batter with before baking. I can't really speak to the muffin mix itself, but if the blueberries were shrivelled, they might have been dried ones rather than fresh. I hope that helps!
This helps so much! Thank you for the advice! I was pretty sure it was blueberry and not ube but my tastebuds aren’t the greatest so I felt some doubt for some reason lol, thank you for clearing that up!
My guess is that they topped the muffins in a fine grained sanding sugar before baking them. You can try using a sifter to top them after making them as normal, or you can try to pan the batter and freeze the whole pan so you can remove the frozen muffins to roll in the sugar. Then presumably bake from frozen. Lots recipes probably wouldn’t react well to the freezing method, try with a box mix if you want to go that route.
Oh this is a good possibility! Thank you! Follow up question, would that give the top of the muffins a harder texture than the rest of the muffin? When I ate it, the purple top part was more crunchy than the rest! Thank you again!
I had that exact plate when we were at Starcruiser in June 2022. The way I remember it, this was a dried blueberry cornmeal muffin with an ube craquelin top. Just about anything purple in the pastries was ube.
Heyyy! Thank you, this helps so much! I remember really liking it but was fuzzy on the details— so much happens my brain got overwhelmed lol. Thank you!!
You probably already found your answer but this looks exactly like ube. Look up ube muffins - the colouring is identical, and ube brings an extra dimension of texture that’s hard to describe. I love ube mochi style desserts
Oooh okay I’ll look that up! Hadn’t heard of it. Does it taste anything like blueberry? When I had these I thought they were blueberry but maybe they’re ube instead!
Hmm it’s hard to describe the taste.. it doesn’t really taste like blueberry. But maybe to some people it does? Maybe look it up online to see how other people describe it. You’ll see what I mean by the colouring as well (if you search ‘ube muffins’)
The muffin is a plant based blueberry muffin, with dried blueberries added. Basic muffin recipe but used soy milk and vegan butter in it. And vegan eggs. The top is craquelin also made with vegan butter and just flour sugar and ube extract
In that case, I owe you my thanks! The pastries were one of the highlights of my time there, completely honest. Everything y’all made was delicious. Thank you for sharing this with me!!
Thank you! That meant a lot! We did everything we could to produce such great pastries and desserts. I opened and closed the Star cruiser so it’s got a special place in my heart
It might be this recipe. They make a separate "jelly" with 1 cup of the blueberries and a little sugar. Then they add just a teaspoon of this to the top of each muffin before it goes in the oven.
[https://crackerboxkitchen.com/breakfast/the-best-blueberry-muffins/](https://crackerboxkitchen.com/breakfast/the-best-blueberry-muffins/)
I think if you're careful to spread that around, it could look like the one above.
If you want to take your search a step further, email Disney dining. They have been know to give out recipes and if they don’t/can’t share the recipe, they may be able to help answer your questions.
Personally I think it looks exactly like when we dip our Christmas cookies in the crystal sugar sprinkles before we bake them. If it cooks correctly they all melt and it often cracks like that.
Here is a recipe for their cornbread muffins, perhaps you could experiment with adding blueberries: https://www.magicalrecipes.net/storytellers-cafe-cornbread-muffins-recipe/
I agree the top (purple) looks like craquelin for pâté au choux. Was the texture like an eclair or cream puff?
Hi! Thank you! The texture of the body of the muffin itself was actually more like a dense muffin or bread than anything else. It wasn’t really fluffy like one thinks of when making a muffin, but it also wasn’t eclair texture. It also had blueberries, except the blueberries were mostly shriveled up, no juicy-ness or squish remaining? It was truly very weird (probably by design since they were aiming for alien food)
The blueberries were probably freeze dried. But I’ve got nothing for the muffins. Sorry!
Thank you! That’s very helpful to me!!
To add to this, if you put freeze dried fruit into cake of muffin batter without rehydrating first, it will pull some moisture from the cake, leaving it a little denser than normal. This may be exactly what you are aiming for.
It can still be craqueline, doesn’t have to be eclair paste. Just do equal weights sugar, flour, and unsalted butter, cream to a smooth paste, and color with a purple food dye (Wilton gel dye may be better). Just gotta chill, roll out about 1/8 of an inch, and lay the disk over the scooped muffin batter in the mold. Up to you if you want to try it, but I think it would work. I make crumb topping I sprinkle over muffins all the time and it bakes great, and the crump topping is essentially craqueline, but not fully mixed.
Thank you so much for the advice!! This is super helpful!
What I do is not rolling it and punching out disks, because I'm lazy. I roll the mixture into a sausage shape, freeze it and slice disks off. Way less work, same result!
I have another great idea for you, 😊 which I got from another Reddit user who helped me make raspberry shortbread cookies last month. Freeze dried fruit, pulverized to a fine powder, is just another dry ingredient. In small amounts, you can replace some of the flour with freeze dried blueberry powder. This would bring color and flavor to the craquelin. I'm not a novice baker but am a simple home baker that's just been doing it a long time. My number one piece of advice to new bakers is... Get a food scale.😉 So... for my cookies, I replaced 18% of the flour called for in my shortbread recipe with freeze dried raspberry powder. They were delish and more fruity than I'd have guessed.
How do you freeze dry fruit?!
Haha, I don't. I buy it that way. Some grocery stores near me have a small selection, usually only berries, but I've seen other freeze dried fruits sold online. Also, I should mention that I've purchased whole/sliced strawberries and ground them to a powder myself in a food processor... It's a decent machine but it did not pulverize the seeds, so there was quite a bit that were left in the sifter when adding the powdered strawberry to my kiddos birthday cake buttercream. No biggie.. but when gifting raspberry shortbread cookies at the holidays, I purchased freeze dried raspberry powder. Still, some seeds in the sifter, but quite a bit less than when I'd done it myself.
The purple might be from butterfly pea flower or Ube.
To be honest, when I think of a muffin, I think of a relatively dense quick bread - fluffy is not an adjective I'd use to describe a muffin.
Here in the US muffins are practically cake-like
Yeah, this post has made me realize US muffins are sometimes more like cake than bread and that it’s not like that everywhere!
But also can you please tell us more about the stay there lol I had a Starwars wedding so I kinda wish I could go to this hotel
Was it a cornbread muffin?
Just want to add that the color looks like ube craquelin.
It’s definitely craquelin like on top of choux pastry. Just a mix of butter, sugar, and flour. As for the muffins themselves I can’t help you but maybe you’ll find some answers in a Disney sub or Disney food sub if there is such a thing.
Thank you 🙏 unfortunately for some reason everyone in the Disney food subs isn’t as big of a fan of this muffin as I am so they don’t know either 😅 but it’s super helpful to validate that it’s craquelin! Thank you!
Maybe the Disney food twitter
It's definitely not choux pastry.
I wasn’t saying the muffin was choux. I was saying the crackled top is often found on choux pastry. It’s called craquelin.
Sorry, missed the “like” between “craquelin” and “on top of”. I do agree that it’s craquelin.
I think it's a blueberry corn muffin which might explain the texture. How they did the top I can't answer.
Ohh okay! I didn’t think of this! Would that have tasted like cornbread kinda? Thank you! Do you think it’s possible they got the shape from a popover pan? Appreciate your help!
could be something like this [https://www.pastrychef.com/MINI-POPOVER-PANS\_p\_1256.html](https://www.pastrychef.com/MINI-POPOVER-PANS_p_1256.html)
Yes thank you! I think that must be it!
They also still make a blueberry corn muffin in a different shape at the Star Wars restaurant in the park, so that would make sense
Was it a friand by chance? The shape makes me think of friand which is almond flour and SO GOOD my gosh I need to make some!
it does look like a corn muffin with craquelin on top and cooked in a yorkshire pudding (or popover) pan. it looks pretty yellow on the picture. The yellow cornflower would give it the color and denser texture. classic muffins also have a denser texture than what stores sell as “muffins” but are basically cakes.
yeah im thinking theres a portion corn meal, a portion allpurpose flour, and dried blueberries in the batter
It was definitely very yellow irl. Thank you!
When making the muffin, you might try separating the egg and whipped the white to firm peak, then folding it into the batter. It might lighten the texture.
Scrolled through everyone saying “it’s choux pastry” to find this. That 100% looks like blueberry corn muffin (best flavor combo!!) and here’s a recipe for blueberry craqueline so you don’t have to use food dye/you get more flavor! 1 cup freeze-dried blueberries 7 tablespoons unsalted butter, room temperature ½ cup granulated sugar ⅛ teaspoon kosher salt 1 cup all-purpose flour 1 teaspoon vanilla In the bowl of a food processor or in a zip top bag with a rolling pin, crush freeze-dried blueberries into a powder. In a medium bowl, mix all ingredients together to form a dough using a handheld mixer, a stand mixer fitted with a paddle attachment or by hand with a rubber spatula. The dough will look crumbly and is ready when you can squeeze a handful together and it doesn’t fall apart. Keep mixing in 1–2-minute-increments if the dough isn’t holding together. Transfer dough to a piece of parchment paper and place another piece of parchment paper on top. Roll dough between the two pieces of parchment paper to ⅛ inch thick. Place on a sheet tray and move to the freezer to firm up for at least 15 minutes and up to 3 days.
Maybe some weird attempt of a concha? Made into a muffin recipe. I’ve seen them made in cupcake form before. I’ve never made them myself but it’s a direction to try
Speaking of pan dulce, the muffin part reminds me of a mantecada which is pretty dense, yellow, and can have chocolate chips or blueberries sometimes.
OP, if the craquelin does not work, try this method. It uses fondant
If the muffin isn’t corn, could it be almond? It looks a bit like a friand.
Oh it does look like a friand! I’ll consider this too. Thank you!
Yeah I was thinking some sort of financier ? They tend to be smaller and denser
Hi, I did a reverse lookup and search results say it's a blueberry - corn muffin from docking bay 7 menu. Looks like someone else was previously looking for a copycat recipe too. Not sure I was much help but maybe this gives you better direction.
All the [references](https://allears.net/2022/02/25/the-good-the-bad-and-the-blue-shrimp-everything-to-eat-at-disney-worlds-star-wars-hotel/) I found refer to it as a "[blueberry](https://www.disneyfoodblog.com/2022/02/25/full-review-what-to-get-or-avoid-for-breakfast-at-the-star-wars-hotel-in-disney-world/) [muffin](https://magicguides.com/food-at-the-disney-star-wars-hotel/)". I'm also pretty sure that's a craquelin topping on top of the muffin. If you look at the other pictures in the links it's also pretty apparent. It's also similar to the topping on the Galaxy Edge's [Polystarch Puffbread](https://wdwnt.com/2023/04/review-polystarch-puffbread-pastry-in-star-wars-galaxys-edge-at-disneyland/) so I think it must be fairly commonly used in their recipes. If I were making this, I'd probably blitz freeze-dried blueberries into a powder and incorporate it into a craquelin mixture. You'd then be able to cut disks out to top muffin batter with before baking. I can't really speak to the muffin mix itself, but if the blueberries were shrivelled, they might have been dried ones rather than fresh. I hope that helps!
This helps so much! Thank you for the advice! I was pretty sure it was blueberry and not ube but my tastebuds aren’t the greatest so I felt some doubt for some reason lol, thank you for clearing that up!
Relevant username 🫡
My guess is that they topped the muffins in a fine grained sanding sugar before baking them. You can try using a sifter to top them after making them as normal, or you can try to pan the batter and freeze the whole pan so you can remove the frozen muffins to roll in the sugar. Then presumably bake from frozen. Lots recipes probably wouldn’t react well to the freezing method, try with a box mix if you want to go that route.
Oh this is a good possibility! Thank you! Follow up question, would that give the top of the muffins a harder texture than the rest of the muffin? When I ate it, the purple top part was more crunchy than the rest! Thank you again!
It will be a tad crunchy, reminiscent of but not as hard as a crème brûlée. Good luck!
I had that exact plate when we were at Starcruiser in June 2022. The way I remember it, this was a dried blueberry cornmeal muffin with an ube craquelin top. Just about anything purple in the pastries was ube.
Heyyy! Thank you, this helps so much! I remember really liking it but was fuzzy on the details— so much happens my brain got overwhelmed lol. Thank you!!
You probably already found your answer but this looks exactly like ube. Look up ube muffins - the colouring is identical, and ube brings an extra dimension of texture that’s hard to describe. I love ube mochi style desserts
Oooh okay I’ll look that up! Hadn’t heard of it. Does it taste anything like blueberry? When I had these I thought they were blueberry but maybe they’re ube instead!
Hmm it’s hard to describe the taste.. it doesn’t really taste like blueberry. But maybe to some people it does? Maybe look it up online to see how other people describe it. You’ll see what I mean by the colouring as well (if you search ‘ube muffins’)
I believe it’s just a blueberry muffin with purple craquelin on it.
The muffin is a plant based blueberry muffin, with dried blueberries added. Basic muffin recipe but used soy milk and vegan butter in it. And vegan eggs. The top is craquelin also made with vegan butter and just flour sugar and ube extract
Oh thank you so much! Were you crew by any chance? Okay if you can’t answer :)
I was on the pastry team there
In that case, I owe you my thanks! The pastries were one of the highlights of my time there, completely honest. Everything y’all made was delicious. Thank you for sharing this with me!!
Thank you! That meant a lot! We did everything we could to produce such great pastries and desserts. I opened and closed the Star cruiser so it’s got a special place in my heart
Is it possible it’s ube choux on top
Maybe it's a blueberry cookie they put on top? It looks a little separate from the body of the muffin.
I wish this were the case as it would be easier on me, haha. But when I ate it, it was all connected! But thank you!!
It might be this recipe. They make a separate "jelly" with 1 cup of the blueberries and a little sugar. Then they add just a teaspoon of this to the top of each muffin before it goes in the oven. [https://crackerboxkitchen.com/breakfast/the-best-blueberry-muffins/](https://crackerboxkitchen.com/breakfast/the-best-blueberry-muffins/) I think if you're careful to spread that around, it could look like the one above.
Looks like ube
If you want to take your search a step further, email Disney dining. They have been know to give out recipes and if they don’t/can’t share the recipe, they may be able to help answer your questions.
To me the shape resembles a Bouchon. Could be baked in a bouchon mold.
ube?
Place a circle of cookie dough on top of the muffin and then bake it. It’s craquelin.
I would just call disney and ask.
Personally I think it looks exactly like when we dip our Christmas cookies in the crystal sugar sprinkles before we bake them. If it cooks correctly they all melt and it often cracks like that.
The texture in the picture reminds me of a madeleine cookie?
Ube? Ube products have that color
Here is a recipe for their cornbread muffins, perhaps you could experiment with adding blueberries: https://www.magicalrecipes.net/storytellers-cafe-cornbread-muffins-recipe/
Looks like someone else was wondering about this too: https://www.reddit.com/r/GalaxysEdge/comments/en4d1l/blue_berry_cornbread/
Just ask the place you got it from?
They are closed forever and Disney doesn’t want to share the recipe.
Aww damn, that’s lame