Cinnamon Buttermilk Muffins with Struesel Topping
(from Beckshe’s recipe box)
Not tried.
Source: Baking Blonde
Categories: Breakfast, Muffins
Ingredients
- 7 Tbs. unsalted butter, at room temperature
- 2/3 cup sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. freshly grated nutmeg (I used 3/4 teaspoon ground Cinnamon)
- 1/2 cup buttermilk
- 1 1/2 tsp. vanilla extract
- For the Struesel
- 2 TBS flour
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 1 TBS butter, softened
Directions
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Preheat an oven to 350°F.
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Grease 9 standard muffin cups with nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
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To make the muffins, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
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In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
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Spoon the batter into the prepared muffin cups, filling each three-fourths full.
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To make the topping, in a small bowl, mix the flour, brown sugar and cinnamon. Cut in butter with a pastry blender or forks until mixture resembles cornmeal.
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Gently sprinkle topping evenly over batter in prepared muffin tin. Gently press down topping slightly.
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Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.