Double Crumb Cinnamon Cupcakes

new cupcake to postCrumbs on top, crumbs on the bottom, and a tender, moist yellow cake between.   Call it a muffin so you can have it for breakfast!

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Crumbs for top and bottom

1 cup flour

3/4 cup packed light brown sugar

2 teaspoons ground cinnamon

1/4 teaspoon salt

1 stick unsalted butter, cold  and cut into 1/2 inch pieces

In a large bowl, stir together all ingredients for the crumb mixture and then work it with your fingers until it is thoroughly combined and forms large moist crumbs.  Cover and place in refrigerator while you prepare the cake batter.

For the cake batter

1 stick unsalted butter, softened to room temperature

1 cup sugar

1 teaspoon vanilla

2 eggs

1 1/2 cups cake flour

1 1/2 teaspoons baking power

1/4 teaspoon salt

1/2 cup whole milk

Line a 12 cup muffin tin with with paper liners.

Preheat oven to 350 degrees.

With an electric mixer, cream butter and sugar until light and fluffy.  Add the sugar and continue to beat then gradually add the eggs one at a time.  Sift together the flour, baking powder and salt.  Add the dry ingredients to the butter mixture in 3 batches, alternating with the milk, and ending with the dry ingredients.

To fill the muffin tins

Spoon one heaping tablespoon of the crumb mixture into the bottom of each paper liner.  Then add enough cake batter to come almost to the top edge of the liner.  Then cover the batter with the remaining crumbs.

Bake until the tops feel firm to the touch and the edges are just beginning to turn golden brown, about 20 minutes.  Cool 10 minutes then remove from pan.  Serve or may be kept covered at room temperature for 2-3 days.

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muffins 2 to post

 

Blueberry Buckle Coffecake

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This recipe is from Pure Flavor, by Kurt Beecher Dammeier. It is wonderfully moist coffee cake….perfect for breakfast, brunch or after school snack. You can store it in the fridge and warm slices in the microwave for 20-30 seconds.

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TOPPING
1/3 cup all purpose flour
1/3 cup sugar
¼ teaspoon grated lemon zest
pinch of table salt
3 tablespoons cold unsalted butter

BUCKLE

8 tablespoons unsalted butter, softened
¾ cup sugar
½ teaspoon vanilla extract
½ teaspoon grated lemon zest
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoons table salt

3/4 cup milk, at room temperature

2 cups fresh blueberries, (only if in season) or frozen blueberries

Preheat the oven to 350 degrees. Grease a 9-inch round baking pan.

Make the topping by combining the flour, sugar, lemon zest, and salt in a small bowl. Using a fork, cut the butter until the mixture resembles coarse crumbs, Set aside.
To make the buckle, use a hand held mixer or a stand mixer with the flat beater attachment. Beat the butter and sugar on medium speed until fluffy, scraping the bowl once or twice while mixing. Blend in the vanilla and lemon zest. Add the egg and mix on medium speed to combine, scraping the bowl once.
In a separate bowl, combine the flour, baking powder, and salt.
Add the milk and the flour mixture alternately to the butter mixture, beating until smooth on medium to low speed after each addition. Pour the batter in to the prepared pan, top with the blueberries, and sprinkle with the topping.
Bake for 45 to 55 minutes, or until a toothpick comes out clean when inserted in the middle of the buckle.

The buckle will keep covered in the refrigerator for up to 2 days. You can also wrap it in plastic wrap and freeze it for up to 1 month.

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