|
|
|
A moist cinnamon coffeecake muffin with lots of brown sugar, buttery SUGAR CRUNCH on top ** Just like your favorite coffeecake but easier to take to work in the morning ** Can be made with sugar or Splenda ** can make 1 dozen regular or 4-6 giant muffins.
CINNAMON COFFEECAKE STREUSEL MUFFINS
2-1/4 cups flour...............................................................2 tsp. baking powder
1 cup granulated sugar ~or~ 1 cup regular white Splenda (not baking blend)
1/2 tsp. baking soda (increase to 1 tsp. if using Splenda)
1/2 tsp cinnamon.............................................................dash of salt
1 cup sour cream or plain Greek yogurt...................2 eggs
1/3 cup vegetable oil......................................................2 tsp. pure vanilla extract
BROWN SUGAR STREUSEL TOPPING:
1/4 cup granulated sugar ~or~ 1/4 cup regular white Splenda (not baking blend)
1/4 cup brown sugar ~or~ 2 TB brown Splenda blend
1 tsp cinnamon..................................................................1/2 cup flour
6 TB cold butter, cut into small 1/2" pieces
***
Preheat oven to 350. Line a 12-cup regular-sized muffin tin with paper liners or 4-6 giant muffin tin. Set aside.
To make the STREUSEL topping, combine sugars, and cinnamon in a medium bowl. Use a pastry cutter (or 2 forks) to incorporate the butter pieces until it's an even crumbly texture. Set aside.
To make the muffins, combine the flour, baking powder, baking soda and salt in a medium bowl; whisk together. Set aside.
Beat together softened butter, oil, vanilla and sugar with an electric mixer, until well combined. Add the eggs one at a time, mixing well after each egg is added.
Keep the mixer on low speed and slowly add in about half of the flour mixture; then the sour cream and finally the rest of the flour mixture. Beat on medium-high until fully combined, but be careful not to over mix the batter. Scrape down the sides of the bowl, and fold in the flour or whatever is stuck to the sides of the bowl with a rubber scraper.
Fill each muffin tin about 3/4-full; and evenly sprinkle the streusel topping over each muffin.
Bake for 15-18 minutes (for regular-sized muffins) or about 17-21 minutes (for giant muffins) or until a toothpick inserted into the center of the muffin comes out clean.
Remove the pan from the oven and let the muffins sit for about 5 minutes; then remove each muffin to a wire rack to cool completely.
CINNAMON COFFEECAKE STREUSEL MUFFINS
2-1/4 cups flour...............................................................2 tsp. baking powder
1 cup granulated sugar ~or~ 1 cup regular white Splenda (not baking blend)
1/2 tsp. baking soda (increase to 1 tsp. if using Splenda)
1/2 tsp cinnamon.............................................................dash of salt
1 cup sour cream or plain Greek yogurt...................2 eggs
1/3 cup vegetable oil......................................................2 tsp. pure vanilla extract
BROWN SUGAR STREUSEL TOPPING:
1/4 cup granulated sugar ~or~ 1/4 cup regular white Splenda (not baking blend)
1/4 cup brown sugar ~or~ 2 TB brown Splenda blend
1 tsp cinnamon..................................................................1/2 cup flour
6 TB cold butter, cut into small 1/2" pieces
***
Preheat oven to 350. Line a 12-cup regular-sized muffin tin with paper liners or 4-6 giant muffin tin. Set aside.
To make the STREUSEL topping, combine sugars, and cinnamon in a medium bowl. Use a pastry cutter (or 2 forks) to incorporate the butter pieces until it's an even crumbly texture. Set aside.
To make the muffins, combine the flour, baking powder, baking soda and salt in a medium bowl; whisk together. Set aside.
Beat together softened butter, oil, vanilla and sugar with an electric mixer, until well combined. Add the eggs one at a time, mixing well after each egg is added.
Keep the mixer on low speed and slowly add in about half of the flour mixture; then the sour cream and finally the rest of the flour mixture. Beat on medium-high until fully combined, but be careful not to over mix the batter. Scrape down the sides of the bowl, and fold in the flour or whatever is stuck to the sides of the bowl with a rubber scraper.
Fill each muffin tin about 3/4-full; and evenly sprinkle the streusel topping over each muffin.
Bake for 15-18 minutes (for regular-sized muffins) or about 17-21 minutes (for giant muffins) or until a toothpick inserted into the center of the muffin comes out clean.
Remove the pan from the oven and let the muffins sit for about 5 minutes; then remove each muffin to a wire rack to cool completely.
RSS Feed
