Saturday, May 2, 2009

Scrumptious Saturday Breakfast

Sometimes I need coffee cake like a need a cup of coffee in the morning. I crave its warmth, its comforting aroma, and its buttery crumb-swirled middle. Most mornings, I have not the time, nor the patience to make an entire coffee cake. And who can really wait a whole hour for it to bake anyway? Not me and certainly not my hungry kids. Luckily, coffee cake muffins can be yours in 20 short minutes...well, 30 if you count the prep time. It's all the goodness and flavor of the original in less than half the time. You know you want some...

Coffee Cake Muffins
makes one dozen

1 stick of butter
1 1/8 C sugar
2 extra large eggs
1 t vanilla extract
3/4 C sour cream
2 C cake flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t kosher salt

1/2 C light brown sugar, packed
1/3 C AP flour
1 t ground cinnamon
pinch of salt
2 T cold butter, cut into pieces

Preheat oven to 350 degrees. Grease a muffin tin. In a large bowl, beat together the butter and sugar until fluffy. Add eggs, one at a time and mix until combined. Stir in vanilla extract. In a smaller bowl, sift together dry ingredients, then gently stir into the butter mixture, in two additions, alternating with the sour cream. Mix just until combined.

Make streusel. Mix dry ingredients together. Cut in butter using a pastry cutter, two knives, or your fingers, until the mixture resembles coarse sand.

Fill each muffin cup 1/4 of the way, then sprinkle about 1 T of the streusel mixture onto each. Spoon the remaining batter into the cups (until each muffin cup is about 2/3 full) then top with remaining streusel. Bake for about 20 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.

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