John's Jumbo Coffee-Cake Muffins Prep: 30 minutes Total: 55 minutes plus cooling Ingredients Makes 12
FOR STREUSEL 1 cup packed dark-brown sugar 1 cup all-purpose flour (spooned and leveled) 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup (1 stick) cold unsalted butter, cut into small pieces FOR MUFFINS 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans 2 teaspoons baking powder 1 teaspoon baking soda 1 cup sour cream 1 cup granulated sugar 1 teaspoon pure vanilla extract 2 large eggs confectioners' sugar, for dusting Directions 1.Prepare streusel: In a medium bowl, stir together brown sugar, flour, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use. 2.Prepare muffins: Preheat oven to 350 degrees. Butter and flour two jumbo 6-cup muffin pans. In a small bowl, whisk together flour, baking powder, and baking soda; set aside. 3.Using an electric mixer, beat together butter, sour cream, granulated sugar, and vanilla on medium speed until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat in flour mixture just until combined. 4.Divide half the batter among muffin cups; top with half the streusel. Cover with remaining batter; top with remaining streusel. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in pan 5 minutes, then transfer to a rack to cool completely. Dust with confectioners' sugar before serving. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
