Cinnamon Crumb Coffeecake/Muffins

I’ve been on a bit of a muffin making marathon lately…So far I’ve made some chocolate muffins, cinnamon muffins and a kind of crumb muffin (i didn’t like that recipe as much though, so i used this one instead!) Hope you enjoy! 🙂

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.

Photo & recipe credit