Jana here with a muffin recipe that is sure to be a favorite! I have noted this before, but I like to double a muffin recipe, and freeze the muffins. I then pull out how many I need for a breakfast meal, microwave, and they're ready to go. I told my kids that this was more of a specialty muffin. It has a few extra steps, because you are making a crumble for the filling, but it is worth the time! Another tip: if you are making a recipe that calls for buttermilk and you don't have any, there is a really easy substitute. For each cup of buttermilk you need, use 1 cup of regular milk, plus 1 tablespoon of either vinegar or lemon juice. Stir to combine, and you are good to go!
Coffee Cake Muffins
(yield: 9 muffins)
3 tablespoons all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter
3 tablespoons chopped walnuts or pecans (optional)
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, melted
1/2 cup buttermilk
1 teaspoon vanilla extract
1. Grease a muffin tin. (I prefer a silicone muffin pan) Preheat the oven to 375 degrees.
2. For the filling: in a small bowl, stir together the flour, brown sugar, and cinnamon. Cut in the 2 tablespoons of butter until the mixture looks like coarse crumbs. (grating the cold butter will help with this process) Stir in the nuts if using.
3. In a stand mixer or medium bowl, beat the egg. Add the melted butter, buttermilk, and vanilla extract. Mix to combine.
4. Add the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt and mix just until combined. (don't overmix)
5. Spoon half of the batter into 9 of the muffin cups. Evenly divide the filling and pour it onto the batter. Finish by spooning the other half of the batter on top of the filling.
6. Bake in the preheated oven for 20-22 minutes. (or until a toothpick inserted comes out clean)