Martha Stewart recipe, I love her, every recipe works.
INGREDIENTS
For the Muffins
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar (optional)
For the Streusel Topping
1 cup packed dark-brown sugar
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
DIRECTIONS
Prepare streusel topping: 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.
Preheat oven to 350 degrees. Prepare muffins: Butter and flour a
jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl,
whisk together flour, baking powder, and baking soda; set aside.
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.
Divide half the batter among prepared muffin cups. Top with half
the streusel mixture, then remaining batter, and top with 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. Dust with confectioners' sugar, if desired.
These are SO good. I used a regular muffin tin instead of a "JUMBO" one, it worked out, it was a little messier than I would expect it to be with a jumbo one and a little more difficult to get the muffins out but it still worked. Of course this is a
These look soooo delicious - I love coffee cake so I can only imagine it would be delish in a muffin!
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