Saturday, April 24, 2010

Coffee Cake Muffins

Another muffin made for Staff Appreciation. They also froze well. Make sure to save enough batter to top the muffins so you can get that gooey streusel layer in the middle!

Coffee Cake Muffins
from Better Homes and Gardens

3 tbsp all purpose flour
3 tbsp brown sugar
¼ tsp ground cinnamon
2 tbsp butter or margarine

1 ½ cups all purpose flour
½ cup sugar
1 ¼ tsp baking powder
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp baking soda
¼ tsp salt
¼ cup butter or margarine
1 beaten egg
½ cup buttermilk or sour milk**

Grease 12 muffin cups or line with paper cups; set aside.
For topping, in small bowl stir together the first 3 ingredients. Cut in the 2 tbsp butter until mixture resembles coarse crumbs. Stir in nuts; set topping aside.
In a medium bowl, stir together the 1 ½ cups flour, sugar, baking powder, the ½ tsp cinnamon, ginger, baking soda, and salt. Cut in the ¼ 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 will 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 in a 400 F oven for 15 to 18 minutes or until golden and a toothpick comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.

From Better Homes and Gardens

**to make sour milk: for each cup of sour milk needed, place 1 tbsp lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.

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