The last few days I've been tinkering with a recipe for a coffeecake muffin. I had a serious hankering for one of those little cellophane-wrapped coffeecakes, which I know are loaded with preservatives and fat - so I decided to make my own.
The end result was a soft, lemon-specked inside, and a crumbly, cinnamon sugar topping. How perfect is that for a Sunday morning breakfast?
Preheat oven to 375F.
Grease one 6 cup Texas size muffin tin ( this makes five large muffins)
In mixer bowl, briefly mix:
1/2 cup brown sugar
4 T. softened unsalted butter
1/2 cup King Arthur flour ( or other all purpose)
2 t. cinnamon
Scrape into a bowl and set aside.
In same mixer bowl place:
3/4 cup King Arthur flour
1/4 cup sugar
1. t. baking powder
1/2 t. baking soda
pinch of salt
zest from about half a lemon
Mix briefly, then add:
3/4 cup buttermilk
4 T. (1/2 stick) unsalted butter, melted
1 large egg
1 t. vanilla
Mix briefly, then, using an ice cream scoop, fill each muffin cup with one scoop of batter. It should fill about half each muffin cup in the Texas size tin.
Sprinkle two heaping tablespoons of topping on top of each muffin and place in hot oven.
Bake for 20 minutes, until center of muffin is fairly firm to touch.
Remove, cool, and carefully remove muffins with a dull knife to another cooling rack.