Coffee Cake Muffins
Last weekend I planned to make a coffee cake Sunday for brunch. But, sometimes life doesn’t go according to plan. We had friends stay over Saturday night and were all heading to a baptism on Sunday. When I woke up I knew I didn’t have time for coffee cake but I did have time to whip up a batch up muffins. These satisfied my craving for coffee cake but were a lot easier to make and were out of the oven in 20 minutes!
These are the perfect addition to a weekend brunch and would be a great hostess gift. I love homemade muffins and try to make a batch then freeze the leftovers for breakfast on the run. Most muffins freeze very well if you put them in a ziploc and suck all the air out. Just take one muffin out the night before to defrost or microwave in the morning. The next time I make these, I will dust the top with a little bit of confectioners sugar to make them look just a little more special.
Coffee Cake Muffins
courtesy of Mark Bittman
5 tablespoons melted butter, divided
2 cups all purpose flour
1/4 cup sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 cup milk
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1 cup finely chopped pecans or walnuts (I used pecans)
confectioners sugar, for dusting (optional)
Preheat the oven to 375ºF. Line a 12-cup muffin tin with muffin cups.
Mix together flour, sugar, salt and baking powder in a bowl. In another bowl, make the streusel by mixing together light brown sugar, cinnamon, nuts and 2 tablespoons melted butter. Beat together the egg, milk and 3 tablespoons melted butter in another bowl (I mix these in the liquid measuring cup I use for the milk). Make a well in the center of the dry ingredients and pour the wet ingredients into it. Add half the streusel mixture as well. Using a wooden spoon or rubber spatula, combine the ingredients by stirring and folding just until the dry ingredients are moistened. The batter will be lumpy, not smooth, and thick but moist; add a little more milk if necessary.
Spoon the batter into prepared muffin tin, filling about two-thirds and handling the batter as little as possible. Sprinkle the rest of the streusel mixture on top of the muffins. Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let rest for 5 minutes in the tin. Remove from tin and serve warm.