This seemed like a very long holiday weekend. The weather feels more like mid-August dog days then late May spring/early summer. My kids have a few weeks of school left, but their minds are in summer mode as well. My eight-year old star student son was up doing homework at 9:30 last night and they are sleeping in later and later. Good luck to everyone ending the school year with a strong finish – including me.
I made these muffins this warm Saturday morning and they were moist and delicious – definitely bakery quality. Two thumbs up. Note the layer of streusel in the middle of the muffin – a shame to waste it all on the topping.
Jumbo Coffee Cake Muffins (adapted from a recipe from marthastewart.com)
1 cup packed brown sugar
1 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
1/2 cup (1 stick) butter, room temperature
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup Greek yogurt (nonfat)
1 tablespoon fresh lemon juice
1 cup sugar
1 1/2 teaspoons vanilla
Prepare streusel: In a medium bowl, stir together brown sugar, flour, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
Prepare muffins: Preheat oven to 350 degrees. Line with paper liners 10-jumbo muffin cups. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon and salt; set aside. Using an electric mixer, beat together butter, yogurt, lemon juice, sugar, and vanilla on medium speed until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat in flour mixture just until combined. Divide half the batter among the ten muffin cups; top with half the streusel. Cover with remaining batter; top with remaining streusel. Bake until a toothpick inserted in the center of a muffin comes out clean, 30 -35 minutes. Cool in pan 5 minutes, then transfer to a rack to cool completely.