Friday, August 17, 2012

Cinnamon Streusel Muffins

I've been going all out lately.  I mean, I've been doing some serious travel and I just need to a take a breather.  At this particular moment, my breather happens to involve cinnamon and muffins and crispy crunchy streusel. Yes, I like this kind of breather.

In all my blog life, I've never made cinnamon streusel muffins.  I'm not sure why, especially because this is my go-to muffin in real life.  There's nothing quite like spicy cinnamon and sweet brown sugar topping melted over a soft, spongy cake.

Did you also know that you can freeze muffins?  Yes, you can.  Wrap them up and throw them in the freezer.  The next time you desire a warm, sweet treat for breakfast, pop one in the microwave oven for a few seconds and it's just as if it was freshly baked!

Don't sleep on this.  Make sure you whip up your own cinnamon streusel goodness.  This is not a game, folks.

Cinnamon Streusel Muffins
from the Technicolor Kitchen
yields 12-14 muffins

Print Recipe

For the Streusel
  • 1/2 cup all purpose flour
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 5 tablespoons cold, unsalted butter, cut into bits

For the Muffins
  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup light brown sugar, packed
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 3/4 cup whole milk
  • 1/4 teaspoon pure vanilla extract

1) Preheat the oven to 375°F.  Line regular-size muffin pans with foil cupcakes liners* or use butter or cooking spray in the molds.

Make the streusel:
2) Combine the flour, brown sugar, and cinnamon in a small bowl.

3) Add the butter and use your fingertips to rub it into the flour mixture until it resembles coarse breadcrumbs. Set aside in the refrigerator.

Make the muffins:
4) In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Stir in the brown sugar, making certain there are no lumps.

5) In another bowl, whisk the melted butter, eggs, milk, and vanilla extract together until well combined.

6) Pour the liquid ingredients over the dry ingredients and gently, but quickly, stir to blend.  The batter will be lumpy.

7) Divide the batter evenly among the muffin cups, filling them about 1/3 of the way.

8) Sprinkle the streusel evenly over each muffin.  Using fingertips, gently press the crumbs into the batter.

9) Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.

10) Allow the muffins to cool for 5 minutes before carefully removing from the tray.

* I recommend using foil liners.  I used paper liners and there was quite a bit of butter in the bottom of the tray when I pulled the muffins out.

Oh, the smell when these beauties are in the oven!  I want to find a candle that smells like that. I'm sure it's out there somewhere.  I ended up taking some of these to my dance studio that evening and I'm happy to say they were a hit.  I had unfortunately lost my status with my friends as a "baker", since I've been too busy lately to bring them cupcakes.  I am slowly trying to get back in their good graces.  This is a winning start!