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! 


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!