Scribd
Upload
88 views2 pages

Coffee Cake Muffins

Coffee Cake Muffins This recipe makes 8 large muffins with a streusel topping. The streusel is made by mixing brown sugar, flour, cinnamon and salt, then cutting in butter. The muffin batter is made by creaming butter and sugar, then mixing in eggs, vanilla and sour cream. Dry ingredients are folded in and batter is divided between muffin cups topped with streusel. Muffins bake for 25-30 minutes.

Uploaded by

writermom1219
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
88 views2 pages

Coffee Cake Muffins

Coffee Cake Muffins This recipe makes 8 large muffins with a streusel topping. The streusel is made by mixing brown sugar, flour, cinnamon and salt, then cutting in butter. The muffin batter is made by creaming butter and sugar, then mixing in eggs, vanilla and sour cream. Dry ingredients are folded in and batter is divided between muffin cups topped with streusel. Muffins bake for 25-30 minutes.

Uploaded by

writermom1219
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Coffee Cake Muffins

Adapted from Everyday Baking


Makes 8 jumbo muffins

Streusel Topping:
1 cup packed dark brown sugar
1 cup all purpose flour
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup (1 stick) chilled unsalted butter, cut into small pieces

Muffins:
½ cup (1 stick) unsalted butter, room temperature plus more for pans
1 ¾ cup all purpose flour 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

1. Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, cinnamon, and salt. With
a pastry cutter or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until
ready to use.
2. Preheat oven to 350F. Prepare muffins. Butter and flour 8 cups in a 12 cup jumbo muffin tin. In a small
bowl, whisk together flour, baking powder, and baking soda; set aside.
3. Using an electric mixer on medium speed, cream butter and sugar until light and fluffy. Add eggs, one
at a time, beating until well combined. Mix in vanilla and sour cream, and beat until well combined.
Reduce speed to low and add dry ingredients gradually until just combined.
4. Divide half the batter among prepared muffin cups. Top with half the streusel mixture. Divide the rest
of the batter among cups and top with remaining streusel. (Be careful not to fill cups too full—about 2/3 is
ideal, otherwise your muffins will ooze out over the tops of the pan.) Bake 25 to 30 minutes or until a
toothpick inserted in the center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire
rack to cool completely.

(from the Busty Baker)


English Muffin Toasting Bread

5 cups all-purpose flour


2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (120 to 130 degrees)
1/2 cup warm water (120 to 130 degrees)
*Cornmeal

In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and
water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in
remaining flour (batter will be stiff). Do not knead. Grease two 8-1/2 in. x 4-1/2 in. x 2-1/2 in. loaf pans.
Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise
in a warm place until doubled, about 45 minutes. Bake at 375 degrees for 35 minutes or until golden
brown. Remove from pans immediately to cool on wire racks.

You might also like