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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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These lovelies came about when I was making a coffee cake this weekend. I had finished the streusel topping and was making up the cake batter when I decided to just dump the topping into the batter and see what happened. Read more . What happened were sinful bursts of rich, cinnamony goodness surrounded by moist cakey muffinness. Serve these at your next breakfast or brunch gathering and watch them disappear as your guests are licking their fingers to get every last buttery bit. Ingredients:
1 stick butter, softened |
1/2 cup raw sugar |
2 large eggs |
1/2 cup buttermilk or about 2/3 cup sour cream |
2t vanilla |
2 cups flour |
1t baking powder |
1t baking soda |
1/2t salt |
for cinnamon streusel |
1/2 cup brown sugar, packed well |
6t butter, cold and cut into 12 pieces |
1/3 cup flour |
2 1/2t quality cinnamon |
1 scant t vanilla |
Directions:
1. Combine ingredients for streusel in a medium size bowl, using your hands to gently squeeze and mix together until well blended.
2. Set aside.
3. In bowl of electric mixer, cream butter well.
4. Add sugar and mix well.
5. Add eggs one at a time, mixing well between each.
6. Add vanilla and mix, again.
7. Combine dry ingredients and add 1/2 of that mixture to the butter mixture, and half the buttermilk and mix. Do not beat.
8. Scrape the sides and add the other half of the dry ingredients and the buttermilk. Mix, again, being careful not to over mix. Batter will be slightly sticky and thick.
9. Add the cinnamon streusel and turn on the beater(s) to low and let go a couple times around the bowl to incorporate.
10. Spray or butter a muffin tin, well. Or, use papers.
11. Fill muffins cups to about 3/4 full. This should give you lovely domed muffins.
12. Bake at 350 for about 15-17 minutes until a toothpick comes out clean in the cake part. If your pick comes back with just cinnamon bits, try again to get a true reading. :) Do not over bake.
13. Let cool in pan for a few minutes, then carefully remove by running a toothpick along the rims and turning muffins over onto a platter or baking sheet. Well greased cups are key, but, I don't like papers.
14. (if you're feeling especially decadent, save a few T of the streusel back and sprinkle a small amount on top of each muffin prior to baking...don't use too much, though, cus it'll be too heavy when the muffins begin to bake and you'll flatten your tops...nobody likes flat tops.
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