Coffee Cake Muffins
- Total time: 40 minutes to 1 hour
Ingredients
For Single recipe
(12 standard muffins or 6 large muffins)
Streusel Topping:
- ¼ cup brown sugar
- ¼ cup chopped walnuts or pecans (you can substitute coconut for nuts)
- 1 tablespoon flour
- 1 teaspoon ground cinnamon
- 1 tablespoon butter melted
Dry Ingredients For Muffin Batter:
- 1½ cups flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Butter to Cut In to Dry Ingredients:
Moist Ingredients For Muffin Batter:
- 1 well-beaten egg
- ½ cup buttermilk
- 1 teaspoon vanilla
Ingredients
For Double recipe
(24 standard muffins or 12 large muffins)
Streusel Topping:
- ½ cup brown sugar
- ½ cup chopped walnuts or pecans (you can substitute coconut for nuts)
- 2 tablespoons flour
- 2 teaspoons ground cinnamon
- 2 tablespoons butter melted
Dry Ingredients For Muffin Batter:
- 3 cups flour
- 1 cup sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Butter to Cut In to Dry Ingredients:
Moist Ingredients For Muffin Batter:
- 2 well-beaten eggs
- 1 cup buttermilk
- 2 teaspoons vanilla
Instructions
-
Preheat oven to 350°.
- Grease muffin pans and set aside.
- In a small bowl, mix together streusel topping ingredients; set aside.
- Place flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Cut butter into dry ingredients until mixture resembles course crumbs.
- In a small bowl whisk together egg(s), buttermilk, and vanilla.
- Add buttermilk mixture all at once to flour mixture; stir until just moistened.
- Place half the muffin batter in bottom of greased muffin pans (about a heaping teaspoonful per each muffin cup).
- Sprinkle half of streusel over batter in the muffin pans.
- Top with remaining batter.
- Sprinkle with remaining streusel.
- Bake 15 minutes for a standard muffin pan, or until a toothpick inserted in the center of a muffin comes out clean.
- Bake 25 minutes for a large 6-muffin pan, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool for 5 minutes.
- Turn out and serve.
Recipe from Better Homes and Gardens New Cook Book, Des Moines: Meridith Corporation (1979).
