Monday, March 18, 2013

Coffee Cake Muffins


I love this picture of these muffins peaking out of my bread basket! What a nice way to start the morning and really make Monday, or any day, special. Coffee cake is one of my most beloved creations, but sometimes I don't want to wait an hour or more to have a slice. Muffins make the magic possible in a lot less time and they are portioned out so I don't accidentally overindulge.

This is the most simple, basic muffin recipe that produces a tender, moist, superbly delicious muffin topped with crunchy cinnamon-sugar topping. Or, add in some extras to make it over-the-top good and top with a cream cheese drizzle. You can add in berries, finely chopped or grated apples, choc chips, raisins, nuts- anything your heart desires!


Health-ify the recipe and make it with whole wheat flour, reduce or remove the cinnamon-sugar topping altogether, but I can't vouch for their flavor with those changes. I'm sure they'll still be just as delicious but I can't know for sure.

Coffee Cake Muffins
original coffee cake recipe given to me by a dear, dear friend. I've slightly adapted it to make my version.

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 4 cups flour
  • 2 cups buttermilk (I made sour milk instead)
  • 2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • 2 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
Preheat oven to 350ยบ F. In a bowl, beat the butter and sugar until light and fluffy and not sugar crystals remain. Add in eggs, one at a time, beating well after each addition. Stir in the flour, buttermilk, cinnamon and vanilla. in a separate bowl, mix the sugar, brown sugar and cinnamon together; set aside. Line a muffin tin with paper cups and scoop the cup 1/2 full of batter. Sprinkle with reserved sugar mixture. Top with more batter, filling the cups 2/3 full. Sprinkle with more cinnamon and sugar. Bake for 18-20 minutes or until golden brown and a toothpick inserted near the center comes out clean. Makes 24 large muffins. 


All I can say is this- MAKE THESE! They freeze well and are great to pop into a lunch. Breakfast on the go when paired with a piece of fruit or a smoothie. We love these for breakfast along with scrambled eggs, hashbrowns and toast. Delicious! 

2 comments:

AJ Pooktails said...

I'm curious... how do these turn out without baking soda or baking powder?

Charley Cooke said...

Baking soda is listed right under the buttermilk!