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Cinnamon Streusel Muffins

Photo by: Michael Maes
Comments: 0
 

Recipe

One of the reasons muffins are so popular is because they are quick and easy to make and full of flavor. Adding the liquid all at once to the dry ingredients actually is called the "muffin method" and makes muffins that are light and tender with an even texture inside. Serve these muffins warm from the oven with apple butter to enhance their spicy cinnamon flavor.

Yield: Makes 12 muffins

Ingredients

For the Streusel Topping:

  • ¼ cup (30 g) all purpose flour
  • ¼ cup (57 g) firmly packed brown sugar
  • 1 teaspoon (5 mL) cinnamon
  • 3 tablespoons (43 g) cold butter

For the Muffins:

  • 2 cups (242 g) all purpose flour
  • ½ cup (100 g) sugar
  • ¼ cup (57 g) firmly packed brown sugar
  • 1 tablespoon (15 mL) baking powder
  • 1 teaspoon (5 mL) cinnamon
  • ½ teaspoon (2.5 mL) salt
  • ¾ cup (177 mL) milk
  • ½ cup (114 g) butter, melted
  • 1 teaspoon (5 mL) vanilla
  • 1 egg, beaten

Directions

Heat oven to 400°F (200°C) with oven rack in middle. Lightly spray 12 cups in a standard muffin pan with nonstick cooking spray.

To Make the Streusel Topping:

Combine flour, brown sugar, and cinnamon in a small bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces.

To Make the Muffins:

Combine flour, sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl. Make a well in center of the flour by pushing ingredients out toward sides of bowl.

Combine milk, melted butter, vanilla, and egg in a medium bowl. Pour milk mixture into the flour mixture, and stir only until the flour is moistened even though the batter is not smooth. Scrape down sides of bowl.

Divide batter into prepared muffin cups, filling them about 2/3 full. Sprinkle about 1 tablespoon (15 mL) of streusel over each muffin.

Bake 18 to 20 minutes or until golden brown and a toothpick inserted in the center of a couple of muffins comes out dry. Cool slightly and remove from the pan.

Run a small metal spatula around edge of each muffin to loosen it, and lift gently from the pan. Serve muffins warm with butter or jam.

Notes

Baker’s Note: For muffins, I prefer spraying the muffin cups instead of using paperliners because the muffins usually stick to the paper.

Secret to Success: Muffins are at their best served warm from the oven. Any uneaten muffins can be wrapped and stored and room temperature. I reheat them in the microwave before serving.


© 2006 Pat Sinclair

Note from Cookstr's Editors

Nutritional information is based on 12 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

263kcal (13%)
236mg (10%)
36g
1g
12g (18%)
0g
7g (36%)
3g
1g
47mg (16%)
18g
3g
9mg
69mg
102mcg RAE (3%)
0mg (0%)
106mg (11%)
1mg (8%)
 

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