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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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This luscious look alike taste just like the old school fave that inspired it - only better because it's homemade! I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar. Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/8 teaspoon salt |
1/2 cup unsalted butter, softened (1 stick) |
2/3 cup sugar |
2 large eggs |
1/3 cup whole milk |
1/2 teaspoon vanilla extract |
1/4 cup packed dark brown sugar |
1/4 cup granulated sugar |
1/2 teaspoon cinnamon |
1 pinch salt |
1/3 cup unsalted butter, melted |
1 cup all-purpose flour |
Directions:
1. Heat oven to 350. Coat 12 muffin cups with nonstick spray and dust with flour.
2. Combine flour, baking powder, and salt in a medium-size bowl. Whisk to blend. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs, one at a time, and continue beating until smooth. Add flour mixture alternating with milk until just blended. Stir in vanilla.
3. Divide batter evenly among indents of prepared pan (about 1/4 cup in each).
4. Topping: Combine sugars, cinnamon and salt in a medium-size bowl. Stir in melted butter. Add flour and rub mixture with hands to make crumb topping. Mixture should clump together and form little balls. Sprinkle topping over batter in the cups, about 1 heaping tablespoon for each.
5. Bake until a toothpick inserted in centers comes out clean; 15-20 minutes. Cool completely on wire rack.
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