So... I have an awful confession to make. I bake out of a box. Let me explain- I don't know how to bake, and I don't want to waste the time and ingredients, when there's a chance that it won't turn out right. But, when you use a box, it always comes out perfect, and I always have everything I need for it.
Not today. Dan and I were having friends over (why do we always try new things when people will be there to witness it?), and I have been craving coffee cake REALLY BADLY. And naturally, they HAD to be individual serving sizes- hence the muffinness. :)
So I went on a search for a yummy coffee cake recipe. Obviously, I turned to pinterest.com. If you haven't yet discovered this gem of a website, stop reading this (you won't hurt my feelings), and go request an invite. NOW! Okay, so I found this recipe from marthastewart.com. You can't get much better than Martha. So this one is at marthastewart.com/coffee-cake-muffins. Based on the comments, I doubled the cinnamon for the streusel, and I didn't have jumbo muffin pans, so I made regular ones, and baked them for 20 minutes. It made 15 of them.
So these are them:
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| I'm a little partial, but I think mine actually look better than Martha's. :) |
Ingredients
For The Muffins
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 3/4 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
For The Streusel Topping
- 1 cup packed dark-brown sugar
- 1 cup all-purpose flour, (spooned and leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
Directions
- Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
- Preheat oven to 350 degrees. Prepare muffins: Place cupcake liners in pan. In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
- Using a hand-held mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
- Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 20 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
