Coffee Cake Muffins

If you want a quick to “whip up” breakfast muffin or after-school snack this one fits the bill!  It tastes like a cinnamon coffee cake but takes a fraction of the time to make.  This muffin is light and airy and the cinnamon streusel begs to be both a filling and a topping.  And why not?  Put the streusel in the middle so there’s an extra surprise of cinnamon deliciousness.

 

This recipe makes 8 muffins.  Freeze any leftovers in a plastic Ziplock bag.  Place in a microwave to “re-fresh” for approx. 20 seconds.

 

 
In a bowl, whisk together the dry ingredients:
1-1/2 cups AP Flour
1/2 cup Sugar
2 tsp. Baking Powder
1/4 tsp. Salt
 
In another bowl mix together the wet ingredients:
3/4 cup Whole Milk
1 Egg, whole
1/4 cup Melted Butter
1 tsp. Vanilla Extract

Mix the wet ingredients into the dry.  Do not over-mix.  Place one spoonful into each of 8 paper liners.  Sprinkle with topping.  Divide the remaining streusel to top all the muffins.

STREUSEL TOPPING:
Mix all ingredients together to form crumbs:
1/4 cup Brown Sugar
1 Tabl. Flour
1/4 cup Butter, room temp.
1-1/2 tsp. Cinnamon

Bake in 350 degree oven 25 minutes or until tests done with toothpick.*  Enjoy warm!

     

* Toothpick test for doneness – insert toothpick int he center of a muffin and pull out.  Toothpick should be clean and not wet.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on November 2, 2011, in Breads, Breakfast, Muffins, Recipes and tagged , , , , . Bookmark the permalink. Leave a comment.

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