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Little bee is a small bakery born from a love of baking. Everything is handmade and from 'scratch'. It's a great feeling to know people enjoy something you have made.

Monday, August 24, 2009

Coffee Cake Muffins - Yum!


I saw this recipe on Cooks Illustrated and knew it would be awesome. I tried it and I swear, these muffins are great! They are the perfect size, and the taste is flavorful, moist, and delicious.

With a swirl of cinnamon enriching a tender cake and a topping of sweet, nutty streusel, a big slice of coffeecake is pretty hard to beat. Compacting all that goodness into a muffin seemed like a great idea, but most of the coffeecake muffins we tried resembled dry, cottony yellow cupcakes with little or no cinnamon filling. And some recipes simply pack mounds of dry, gritty streusel on top. We set out to make a coffeecake muffin that as good as a regular coffeecake—with the option of taking it to go. This makes 12 muffins

Be sure to use muffin-tin liners for this recipe or the cinnamon filling will stick to the pan.

Streusel
8 tablespoons granulated sugar
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1 tablespoon ground cinnamon
4 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
1/2 cup pecans
Muffins
2 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter , cut into chunks and softened
1. For the streusel: Pulse 5 tablespoons granulated sugar, brown sugar, flour, cinnamon, and butter in food processor until just combined. Reserve 3/4 cup sugar mixture for cinnamon filling. Add pecans and remaining granulated sugar to food processor with remaining sugar mixture and pulse until nuts are coarsely ground. Transfer to bowl and set aside for streusel topping. Do not wash food processor.

2.
For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Grease muffin tin with cooking spray and line with paper liners. Whisk eggs, sour cream, and vanilla in bowl. Pulse flour, sugar, baking powder, salt, and butter in food processor until mixture resembles wet sand. Transfer to large bowl. Using rubber spatula, gradually fold in egg mixture until just combined. Place 1 tablespoon batter in each muffin cup and top with 1 tablespoon cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter.

3. Bake until muffins are light golden brown and toothpick inserted into center comes out with a few dry crumbs attached, 22 to 28 minutes. Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool. Serve. (The muffins will keep in airtight container at room temperature for up to 3 days.)

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