Goal Number 37-New Recipe #8

Coffee Cake Muffins
(recipe courtesy of Better Homes & Gardens Cook Book-12th Edition)

Cooking Time: 15-18 minutes

Servings: 12
Preparation Time: 20 minutes

3 Tbsp. all-purpose flour
3 Tbsp. brown sugar
1/4 tsp. ground cinnamon
2 Tbsp. butter
3 Tbsp. walnuts or pecans, chopped
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/4 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ginger
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup butter
1 egg, beaten
1/2 cup buttermilk or sour milk

Preheat oven to 400 F.


Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside.

For topping, in a small bowl, stir together the 3 tablespoons flour, brown sugar, and the 1/4 teaspoon cinnamon. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs; stir in nuts; set topping aside.

In a medium bowl, stir together the 1 1/2 cups flour, granulated sugar, baking powder, the 1/2 teaspoon cinnamon, ginger, baking soda, and salt; cut in the 1/4 cup butter until mixture resembles coarse crumbs.

In another bowl, combine egg and buttermilk; Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).

Spoon half of the batter into the prepared muffin cups, filling each one-third full. Top with half of the topping, the remaining batter, and the remaining topping.

Bake for 15 to 18 minutes or until golden and a wooden toothpick inserted in center comes out clean.

Cool in muffin cups on a wire rack for 5 minutes. Reimove from muffin cups; serve warm.


**This is a delicious recipe!  I highly recommend it.  I made them for dinner and served them with a yummy Potato Corn Chowder.  Yum-Chum!!