Cinnamon Streusel Muffins
Prep Time: 20 minutes
Cook Time: 20-23 minutes
Total Time: 45 minutes
One of the best ways to start the day off right is with a fresh baked muffin for breakfast. Bakery style muffins are easy to make at home- and way less expensive than picking one up at the coffee shop. To make perfect muffins at home:
•Mix wet and dry ingredients separately and then combine them just to mix. Over-mixing muffins makes them tough, crumbly and filled with air pockets.
•For light and airy muffins, bake the batter immediately. If batter sits unbaked the leavening power of the baking soda or baking powder will decrease, making a heavy, dense muffin.
• Use no stick cooking spray so the muffins will release easily from the tin. If you like to use paper liners, spray them, too, so the muffin doesn’t stick to the paper.
• To make the muffins a uniform size, use an ice cream scoop or measuring cup to evenly portion the batter. A mini muffin cup holds about 2 tablespoons of batter. A standard muffin tin holds about ½ cup.
• Muffins freeze beautifully. Wrap a batch in foil and then place them inside a re-sealable plastic bag.
• You can freeze them unbaked too. Portion the batter into foil baking cups and freeze them in the tins. Once they’re frozen, remove them from the tins and store the unbaked muffins in a large re-sealable bag marked with the baking directions. Pop the frozen muffins back in the tins before baking. Add 10 minutes to the bake time of frozen, unbaked muffins.
Heat oven to 375 °F. Spray the top of a 12-cup muffin tin with cooking spray. Line with paper cups.
Filling: in a small bowl mix ingredients until well combined; set aside.
Streusel topping: In a separate bowl combine the brown sugar, flour and cinnamon. Cut in butter with a pastry blender or your fingertips until mixture resembles coarse crumbs. Stir in walnuts. Chill while making batter.
Batter: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until well combined. In a separate bowl, whisk together sour cream, butter, milk, eggs, sugar, and vanilla. Pour egg mixture into flour mixture. Stir with a wooden spoon until well combined, making sure to scrape all the flour off the bottom of the bowl.
Assemble: Spoon 1 tablespoon batter into each cup. Top with a rounded tablespoon of filling. Top with remaining batter, 2 tablespoons per cup. Pull a toothpick or skewer back and forth through each cup. Divide streusel topping evenly between muffins, about 1 tablespoon each.
Bake: 20-23 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool at least 25 minutes before glazing.
Glaze: combine confectioners’ sugar and cream or milk to make a thick glaze. Use a fork to drizzle over each muffin. Let glaze harden before serving.
|Yield:||1 dozen muffins|
1/3 cup brown sugar
1/2 cup chopped walnuts (or pecans)
1 teaspoon ground cinnamon
1/3 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
?2 tablespoons cold butter, cut into small pieces
½ cup chopped walnuts (or pecans)
2 cups cake flour (about 8 ounces)
1 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup sour cream, at room temperature
1/2 cup butter, melted and cooled
1/2 cup milk, at room temperature
2 eggs, at room temperature, lightly beaten
1 cup sugar
1 teaspoon vanilla extract
½ cup confectioners’ sugar
2 tablespoons cream or milk
to you by Amy Tobin
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