• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

the modchik

  • home
  • RECIPES
  • ASTROLOGY
  • ABOUT
    • Contact
    • Partnerships
    • Life In Session
    • Terms of Service

My Favorite Crumb Coffee Cake Muffins

09.03.10 By Lindsey G 3 Comments

I have teased my facebook followers before with glimpses of crumb topped muffins and I promised a recipe would follow so here it is.


Its from Cook’s Illustrated – Baking Illustrated.


If you are not familiar with Christopher Kimball’s Cook’s Illustrated Magazine check it out here. You can sign up for a free 14-day trial (it does require a credit card) and you can cancel at any time. The premise of Cook’s Illustrated (in a nut shell) is that they have a group of cooks on a HUGE test kitchen and they make, bake, prepare everything 10 different ways to figure out the absolute best recipe. That means no “oops, that actually really sucked” dishes. Ask my husband NOTHING puts me in a bad mood like a total flop in the kitchen. Ok so we know this recipe is FABULOUS. Why you ask? because they have managed to figure out how to swirl in a cinnamon streak with a moist cake muffin and a crunchy streusel topping that almost has a sweet/salty addictive quality to it. *sigh*

Coffeecake Muffins
makes 12

INGREDIENTS

1/2 cup pecans (2 ounces)
1/4 cup packed dark brown sugar (1 3/4 ounces)
1 teaspoon ground cinnamon
2 cups unbleached all-purpose flour (10 ounces)
1 cup granulated sugar (7 ounces)
1 teaspoon salt
8 tablespoons unsalted butter (1 stick), cut into 1/2-inch pieces and softened
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup muffin tin and set aside.

2. Process nuts, brown sugar, and cinnamon in food processor until nuts are size of sesame seeds, about ten 1-second pulses. Transfer mixture to medium bowl.

3. Return bowl and metal blade to food processor, add flour, granulated sugar, and salt and process until combined, about five 1-second pulses. Sprinkle butter evenly over flour mixture and process until butter is oat-sized, about eight 1-second pulses. Remove 1 cup of flour-butter mixture and stir with fork into reserved brown sugar mixture until combined to make streusel. Set aside 3/4 cup of streusel for muffin batter and remaining portion for topping muffins.

4. Add baking powder and baking soda to remaining flour mixture in food processor bowl and process until combined, about five 1-second pulses. Whisk together sour cream, egg, and vanilla; add to flour mixture. Process until batter is just moistened, about five 1-second pulses. Add 3/4 cup reserved streusel to flour mixture and process until streusel is just distributed throughout batter, about five 1-second pulses.

5. Divide batter among 12 muffin cups and sprinkle with streusel, pressing lightly so that streusel sinks slightly into batter. Bake until toothpick inserted in center of muffin comes out with several crumbs clinging to it, about 18 minutes, rotating pan from front to back halfway through baking time. Cool muffin tin on wire rack for 2 minutes. Using tip of paring knife, loosen muffins and gently transfer from tin to wire rack; cool for 5 minutes and serve warm.

In the interest of time I am uploading all the “steps” into a gallery format – those that want to see a certain step can click on the thumbnail for a larger view. They are in sequential order.








Shopping List

Dairy

  • large egg, 1
  • sour cream,  3/4 cup
  • unsalted butter, 8 tablespoons
  • Pantry/Dry Goods

  • baking powder, 1 1/2 teaspoons
  • baking soda,  1/2 teaspoon
  • granulated sugar, 1 cup
  • ground cinnamon, 1 teaspoon
  • packed dark brown sugar,  1/4 cup
  • pecans,  1/2 cup
  • salt, 1 teaspoon
  • unbleached all-purpose flour, 2 cups
  • vanilla extract, 1 teaspoon
  • Filed Under: Recipes Tagged With: Cook's Illustrated, muffins

    Previous Post: « First Day of School and Being Not Cool
    Next Post: 10 Misconceptions About Mom – Back to School Edition »

    Reader Interactions

    Comments

    1. Joyce says

      09.03.10 at 3:35 pm

      Love it! I have everything except the pecans.

      Reply
    2. Michelle Hamor Smith says

      09.03.10 at 5:54 pm

      Sounds yummy!

      Reply
    3. Jen @ LitasWorld says

      09.04.10 at 8:08 pm

      WOW! those look so delicious…I’m going to try them “veganized”…using vegan butter, sour cream and egg replacer because my mouth is watering just looking at your photos! Thanks for the recipe!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    MODCHIK BLOG (2010-2020)

    What began as a blog about an unexpected pregnancy at midlife morphed into a (sometimes) steady stream of private thoughts made public. I've moved from blogs to photography and now astrology. ... more about the journey here.

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Looking For Something?

    Categories

    ARCHIVE (2010-2020)

    ASTROLOGY

    ASTRO CIRCLE

    COMMUNITY

    ASTRO CIRCLE

    PORTFOLIO

    PORTFOLIO

    ADOPT DONT SHOP

    PINTEREST

    Visit Lindsey Garrett's profile on Pinterest.

    RECENT POSTS

    • Rainbow Tie Dyed Shirts
    • Caution Learning Curve Ahead
    • Resistance
    • Healing Jewelry | Beloved Crystals
    • Light at the End
    • Knee Surgery Number 3

    KEEP THE BLOG AD FREE!

    PayPal
    © 2010–2022 LINDSEY GARRETT ALL RIGHTS RESERVED.