The recipe for these muffins came from the Everday Baking Website. It is done by Everyday Foods which is part of Martha Stewart. These muffins were very good. But I made a few simple changes. The recipe said to use a jumbo muffin tin. I doubt many of us have one of those sitting in our cupboards. So I used a regular muffin tin. It made about 20 regular sized muffins. I thought that worked just fine. I also halved the streusel topping recipe. I ended up having a lot of it left over. Maybe if I had done jumbo sized ones I would have used it all, but I doubt it. It seemed like too much.
Here is the recipe how I made it with the streusel adjusted. For the original recipe see here.
Coffee Cake Muffins
Streusel Topping:
- 1/2 cup packed dark-brown sugar
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
For 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 (I used part Whole Wheat Pastry Flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
For 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. Grease muffin tin or use muffin liners. This will make about 20 regular sized muffins.
For muffins: 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 18 – 20 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 confectioner’s sugar, if desired.
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Yum! I could probably eat several of those right about now. I love the crumbly topping part of coffee cake.