Thursday, January 29, 2009
Coffee Cake Muffins
I make very few things from my Better Homes and Gardens New Cookbook. I use the cornbread recipe, and occasionally I'll look for something else. I use it for good, basic recipes. Not too many ingredients, simple to find, easy to execute. I use the Weights and Measures in the front cover all the time. Tomorrow is Abbie's turn to bring snack for school. When asked what she wanted to bring she replied, "Broccoli, carrots, and Coffee Cake Muffins". I feel a little guilty when I send Coffee Cake Muffins. Like most muffins, they aren't really anything far from cake, or a cupcake without frosting. Coffee Cake Muffins make up for the fact that they don't have frosting with little crumbly brown sugar topping. It's like giving each of Abbie's classmates a teaspoon of sugar, then sending them into the classroom. But, that's what she wanted. So this afternoon, I pulled out my Better Homes and Gardens New Cookbook, and turned to the Coffee Cake Muffins page. They are really very good. I make little mini-muffins, so I don't feel too badly about them. Let's put it this way- I never get any leftovers back at the end of the day.
A few notes-
I only make half the crumbly topping. You really don't need the whole recipe. Below is the recipe as it is written.
I never add the nuts. My kids don't like them in baked goods, and the school has a "no nut" policy.
I never have buttermilk at home. Here's what you do- Add 1 1/2 teaspoons of white vinegar to a measuring cup. Fill the measuring cup with whole milk to the 1/2 cup line. You'll have buttermilk for this recipe.
Please don't use margarine. Ever.
Coffee Cake Muffins
3 Tbsp. all-purpose flour
3 Tbsp. brown sugar
1/4 tsp. ground cinnamon
2 Tbsp. unsalted butter or margarine
3 Tbsp. walnuts or pecans, chopped
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/4 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ginger
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup unsalted butter or margarine
1 egg, beaten
1/2 cup buttermilk
Preheat oven to 400 F.
Grease twelve 2 1/2-inch muffin cups (or 30 mini-muffin cups) or line with paper bake cups; set aside.
For topping, in a small bowl, stir together the 3 tablespoons flour, brown sugar, and the 1/4 teaspoon cinnamon.
Cut in the 2 tablespoons butter until mixture resembles coarse crumbs; stir in nuts; set topping aside.
In a medium bowl, stir together the 1 1/2 cups flour, granulated sugar, baking powder, the 1/2 teaspoon cinnamon, ginger, baking soda, and salt; cut in the 1/4 cup butter until mixture resembles coarse crumbs.
In another bowl, combine egg and buttermilk; Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).
Spoon half of the batter into the prepared muffin cups, filling each one-third full.
Top with half of the topping, the remaining batter, and the remaining topping.
Bake for 15 to 18 minutes or until golden and a wooden toothpick inserted in center comes out clean.
Cool in muffin cups on a wire rack for 5 minutes.
Remove from muffin cups.