coffee cake muffins
(2 ratings)
A delicious muffin recipe from the Better Homes & Gardens Cookbook, 112th Edition. *To make a substitute for buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let stand for a few minutes; in this case, it was just half a cup, so I used half a tablespoon of lemon juice.
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(2 ratings)
yield
12 serving(s)
prep time
20 Min
cook time
15 Min
Ingredients For coffee cake muffins
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3 Tbspall-purpose flour
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3 Tbspbrown sugar
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1/4 tspground cinnamon
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2 Tbspbutter or margarine
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3 Tbspwalnuts or pecans, chopped (i used pecans)
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1 1/2 call-purpose flour
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1/2 cgranulated sugar
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1 1/4 tspbaking powder
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1/2 tspground cinnamon
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1/4 tspginger
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1/4 tspbaking soda
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1/4 tspsalt
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1/4 cbutter or margarine
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1egg, beaten
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1/2 cbuttermilk* (see my notes)
How To Make coffee cake muffins
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1Preheat oven to 400 F.
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2Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside.
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3For topping: In a small bowl, stir together the 3 tablespoons flour, brown sugar, and the 1/4 teaspoon cinnamon; cut in the 2 tablespoons butter until mixture resembles coarse crumbs; stir in nuts; set topping aside.
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4In a medium bowl, stir together the 1 1/2 cups flour, granulated sugar, baking powder, the 1/2 teaspoon cinnamon, ginger, baking soda, and salt; cut in the 1/4 cup butter until mixture resembles coarse crumbs.
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5In another bowl, combine egg and buttermilk; Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).
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6Spoon half of the batter into the prepared muffin cups, filling each one-third full.
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7Top with half of the topping, the remaining batter, and the remaining topping.
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8Bake for 15 to 18 minutes or until golden and a wooden toothpick inserted in center comes out clean.
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9Cool in muffin cups on a wire rack for 5 minutes.
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10Remove from muffin cups; serve warm.
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