Friday, May 13, 2011

Coffee Cake Muffins

These muffins were love-at-first-bite! They took a little more time than most muffins, however, TRY THEM!!!
  • 3 Tbsp. all-purpose flour (we just used white but I think whole wheat flour would be delicious as well!)
  • 3 Tbsp. Brown sugar
  • ¼ tsp. Ground cinnamon
  • 2 Tbsp. Butter
  • 3 Tbsp. Chopped walnuts or pecans
  • 1 ½ C all-purpose flour (again wheat would work)
  • ½ C granulated sugar (not Salt! refer here)
  • 1 ¼ tsp. Baking powder
  • ½ tsp. Ground cinnamon
  • ¼ tsp. Ground ginger
  • ¼ tsp. Baking soda
  • ¼ tsp. Salt
  • ¼ C butter
  • 1 beaten egg
  • ½ C buttermilk or sour milk (I used
    dry milk and added just a little bit of lemon juice to make it sour)

  1. Grease 12 muffin cups, set aside
  2. For the topping: in a small mixing bowl
    stir together the 3 Tbsp. Flour, brown sugar and the ¼ tsp.
    Cinnamon. Cut in the 2 Tbsp. Butter till mixture resembles coarse
    crumbles. Stir in walnuts or pecans; set aside
  3. In a medium mixing bowl stir together
    the 1 ½ C flour, granulated sugar, baking powder, the ½ tsp.
    Cinnamon, ginger, baking soda and salt. Cut in the ¼ C butter till
    mixture resembles coarse crumbles.
  4. In a small bowl combine the egg and
    buttermilk/sour milk. Add egg mixture all at once to the dry mixture.
    Stir just until moistened. (batter will be a little lumpy)

  5. Spoon half of the batter into the
    prepared muffin cups, filling each about 1/3 full. Top with half of
    the topping, the remaining batter and then the remaining topping.
  6. Bake at 400 degrees for 15-18 minutes.
    Cool on a wire rack and ENJOY!!!

Tip: mine only made 6 muffins because I
filled my cups WAY too full! They were still delicious but if you
want 12 be careful on how much you fill yours up.

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