Cinnamon Crumb Coffee Cake Muffins
Makes 5 jumbo muffins
Ingredients
Crumb topping:
- ⅓ cup unsalted butter
- 1 cup all-purpose flour
- ⅓ cup light or dark brown sugar
- 1½ tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Cake:
- 4 tablespoons unsalted butter (see notes*)
- ½ cup granulated sugar
- 1 egg yolk
- ½ cup buttermilk (see notes**)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
Make the crumb topping:
- Melt the butter in a small bowl. Add the remaining ingredients and stir until well combined. Set aside.
Make and bake the muffins:
- Preheat oven to 350 degrees.
- Cream together the butter and granulated sugar until smooth.
- Add the egg yolk and beat until pale yellow.
- Add the remaining ingredients and stir until well combined, being careful not to overmix.
- Divide the cake batter evenly among five greased muffin cups. Sprinkle crumb topping over the batter.
- Bake the muffins 25-30 minutes, rotating pan halfway through. The muffins are done when a wooden skewer or toothpick inserted into the center comes out clean.
- Let muffins cool slightly before removing them from the pan.
Notes
*I doubled the amount of butter for a richer, moister cake. If you're not watching your waistline, go ahead and use the whole stick.
**I rarely buy buttermilk because it’s so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
**I rarely buy buttermilk because it’s so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/cinnamon-crumb-coffee-cake-muffins/