Tuesday, September 18, 2012

Jumbo Coffee Cake Muffins

Does it feel like Fall where you live?  Down here in the south it sure does already, and I'm super excited about that.  I know it's not going to last long, but for the time being I'm going to soak it in.  Maybe this year we'll actually have a winter!? Last December I did what every normal person does and bought a few sweaters, long sleeve shirts, boots...you know the normal winter gear.  But I got scammed.  There was no winter wonderland for me.  I'm pretty sure it was in the 60s-70s range all the way through.  But with it feeling so wonderful outside already and it only being September...I have high hopes for this Fall & Winter.  So this brings me to these Jumbo Coffee Cake Muffins...what a great way to start the Fall off right!

Streusel Topping
1/2 cup packed dark brown sugar
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup (1 stick) chilled unsalted butter, cut into cubes
Muffins
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 3/4 cups all-purpose flour, plus more for pan
2 tsps baking powder
1 tsp baking soda
1 cup sour cream
1 cup granulated sugar
1 tsp pure vanilla extract
2 large eggs
Milk Glaze
1 cup confectioners' sugar
2 tbsps milk
1. Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, salt, and cinnamon.  With a pastry blender or pastry cutter, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
2. Preheat oven to 350 degrees.  Prepare muffin tin: butter and flour a jumbo 6-cup muffin tin; set aside.  In a small bowl, whisk together flour, baking powder, and baking soda; set aside. 
3. Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar and vanilla until light and fluffy.  Beat eggs in one at a time, until well incorporated.  With mixer on low, beat flour mixture into butter mixture. 
4. Divide half the batter among prepared muffin cups.  Top with half the streusel mixture, then remaining batter, and top with the remaining streusel mixture.  Bake 25-30 minutes or until a toothpick inserted in center of a muffin comes out clean.  Cool in pan 5 minutes, transfer to wire rack to cool completely.
5. In a medium bowl, whisk together the confertioners' sugar and milk until completely smooth. Immediately drizzle glaze over muffins.
Enjoy!
recipe adapted from Martha Stewart Living 


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