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

 

Banana Muffins

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I’ve made countless batches of banana muffins over the years and this one is my current favorite.  It is adapted from Sara Foster’s Banana Nut Muffin recipe in her book Fresh Every Day.  I like to put the pecans on top because they get nice and toasty and keep their crunch.  And, this also makes it easier if you want to make a batch of muffins, half with nuts and half without.
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2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
3 over ripe bananas
1/4 cup sour cream
1 teaspoon vanilla
1 cup pecans, broken into pieces
Preheat oven to 375 degrees.  Line a muffin tin with paper liners and lightly grease the top of the pan.  Whisk together flour, baking powder, soda, nutmeg and salt.  In a separate bowl, beat together butter and sugar until light and fluffy.  Add eggs, bananas, sour cream and vanilla and stir until the flour is just incorporated…do not over mix.  Fill the muffin tins until batter is just below the top of the paper liner.  Cover batter with broken pecan pieces and bake 25-30 minutes.  To test for doneness, I gently touch the top center of a muffin…it should spring back lightly.
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Oatmeal Chocolate Chip Muffins

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Another wonderful recipe from Glamour’s Gourmet on the Run.  It’s a collection that never fails me.  I usually end up with 11 muffins instead of 12 because I like to fill the cups at least 3/4 full.

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1 cup boiling water
2/3 cup oatmeal (not instant)
4 tablespoons butter, cut into cubes
1 1/2 cups flour
1/2 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup mini chocolate chips
2 eggs
1 teaspoon vanilla
Heat oven to 400 degrees.  Grease a 12 cup muffin tin or line tin with cupcake papers. In small bowl, stir together boiling water, oatmeal and butter.  Set aside and let stand for 20 minutes.  In a large bowl combine flour, brown sugar, baking powder, baking soda, salt and cinnamon.  Add chocolate pieces and stir.  Beat eggs and vanilla into oatmeal.  Stir oatmeal mixture into dry ingredients just until flour is moistened (batter will be lumpy, do not over mix)  Spoon into muffin cups.  Bake 20 minutes or until tops are golden.
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