Saturday, December 29, 2012

Jumbo Coffee-Cake Muffins

Gary loves these- very decadent!

for streusel:
1 cup packed brown sugar
1 cup flour
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces

for muffins:
1/2 cup (1 stick) unsalted butter, room temp
1  3/4 cups flour, plus more for pans
2 tsp baking powder
1 tsp baking soda
1 cup sour cream
1 cup granulated sugar
1 tsp vanilla extract
2 large eggs

1. Prepare streusel:  In a medium bowl, stir together brown sugar, flour, cinnamon, and salt.  With a pastry blender, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.

2. Prepare muffins: preheat oven to 350.  Butter and flour two jumbo 6-cup muffin pans.  In a small bowl, whisk together flour, baking powder, and baking soda; set aside.

3. Using an electric mixer, beat together butter, sour cream, sugar and vanilla on medium until light and fluffy.  Beat in eggs, one at a time, until well combined.  With mixer on low, beat in flour mixture just until combined.

4. Divide half the batter among muffin cups; top with half the streusel.  Cover with remaining batter; top with remaining streusel.  Bake until a toothpick inserted in center comes out clean, 25-30 minutes.  Cool in pan 5 minutes, then transfer to wire rack.

From Food magazine.

No comments:

Post a Comment