Well another snowstorm had gotten me off from school and into the kitchen baking. Recently Blair requested coffee cake so I happily obliged I didn’t want to do a whole coffee cake because I wanted to be able to freeze some of the goodies since it is just the two of us. So I decided to do muffins instead.
Last year during the snowstorm I remember making a coffee cake that had sour cream in it which gave the cake an incredible moistness. I searched and searched for the perfect recipe, I should have known Martha would be the winner. Once I started these I didn’t quite realize that they called for a jumbo sized cupcake pan (which of course I don’t own), so they turned out with a full on muffin top. Things could be worse! I wish I had sprinkled a tad more struessel on the top or used less batter with just a struessel topping nevertheless they were delicious and satisfied the hubby’s craving.
Coffee Cake Muffins
Recipe by Martha Stewart
What you’ll need:
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
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
What you’ll do:
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; (I use my hands!) 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.