Coffee Cake Muffins

Funny story with these ones. As a good housewife does, i refilled the sugar canister when it got low. And yes, I was quite pleased with myself. Let's just say, sometimes it takes a while to "get around" to that task.

Well, another proud moment of the morning. It was my husband's first day of his new job and I wanted to make sure he started well so that the day went fabulously. So, I made him his favorite muffins with boiled eggs. MMM! No better way to send him off to his first day of work :)
Well, the muffins were done just at the right time so he could leave early and not have to hurry.
We sit down, say our prayer, bite into the morsels of deliciousness and...
Ewwww! I ran to the sink and spit it out as fast as I could.
Apparently, when salt and sugar are in large Tupperware in the pantry they look just the same. Labeling those was on the to-do list yesterday. Hmmm, should'a done that.
To put it short: we had 1/2 C of salt in our muffins this morning.

So, on his first day of his new job I sent my husband off after a breakfast of Boiled Eggs and Cinnamon Toast Crunch. Perfect :)

Now, I recognize that these have already been posted but they are delicious enough to be repeated.

So instead of reposting the entire recipe i'll send you to the original link.

Coffee Cake Muffins

Go and enjoy! But remember...check your salt and sugar. Don't mix them up, it is definitely NOT delicious if you do. But, it does make a funny story :)

(These pictures were the next morning's redemption.)

Coffee Cake Muffins

These muffins were love-at-first-bite! They took a little more time than most muffins, however, TRY THEM!!!

{Ingredients}

• 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.