Coffee Cake Muffins
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
- 1 cup packed dark brown sugar
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chilled unsalted butter, cut into small pieces
- 1/2 cup unsalted butter, room temperature plus more for pans
- 1 3/4 cups all-purpose flour, plus more for pans (spooned and leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- confectioners' sugar, for dusting (optional)
Recipe
- 1 prepare streusel topping:
- 2 in a medium bowl, stir together brown sugar, flour, and salt.
- 3 with a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
- 4 preheat oven to 350 degrees.
- 5 prepare muffins:
- 6 butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins).
- 7 in a small bowl, whisk together flour, baking powder, and baking soda; set aside.
- 8 using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy.
- 9 beat in eggs, one at a time, until well combined.
- 10 with mixer on low, beat flour mixture into butter mixture.
- 11 divide half the batter among prepared muffin cups.
- 12 top with half the streusel mixture, then remaining batter, and top with streusel.
- 13 bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.
- 14 cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- 15 dust with confectioners' sugar, if desired.
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