Saturday, May 15, 2010
coffee cake muffins
this is one of my all time favorite treats.
i remember when i was little, i thought this cake was only for adults because i assumed there was coffee IN the cake.
i felt very grown up when i was granted a piece to nibble on!
these muffins are a great alternative to a 8x8 pan.
they freeze well and can be reheated in the microwave in about 30-45 seconds.
keep a frozen batch on hand and you'll always have something special to serve a surprise guest.
Coffee Cake Muffins
yields:: 24 muffins
For Streusel Topping
1 cup packed brown sugar
1 cup flour
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 cup chilled butter, cut into small pieces
1/2 cup butter, room temperature
1 3/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup granulated sugar
2 tsp. vanilla extract
2 large eggs
1. Preheat oven to 350 degrees. Line muffin pan with paper liners.
2. In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
3. In a small bowl, whisk together flour, baking powder, baking soda and salt; set aside.
4. Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture, scraping down the sides as needed.
5. Divide half the batter among prepared muffin cups. Top each muffin with a teaspoon of the streusel mixture, then remaining batter, and top with remaining streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
adapted from :: genesis of a cook