Tuesday, August 31, 2010

Coffee Cake Streusel Cupcake Muffins

 I made these muffins for our new neighbors and they loved them.  I kept some for my family and they vanished in record time!  These muffins have a cinnamon and dark brown sugar streusel baked in a yummy cake topped with a milk glaze drizzle. They are perfect for brunch as they may be too sweet for some (definitely not me!) to have for breakfast. These cupcake muffins (I decided they are somewhere between the two, which is why I use the two names interchangeably throughout this recipe) are everyone's favorite because muffin-lovers and cupcake-lovers alike enjoy these tasty treats!  I love giving them to people and watching as they take a bite into the moist cake dotted with cinnamon streusel pieces. The milk glaze to me is key because it makes it special because not only does it taste good but it makes the cupcakes look so amazing and cute! I love that this recipe from Cupcakes by Martha Stewart is so quick and easy, you can make the streusel and then use it when you need it. I personally like to make it the night before and chill it over night. I lay out my ingredients and then in the morning just mix them up and throw them in the oven and you've got fresh baked muffins!

Recipe for Coffee Cake Streusel Muffins:

Streusel Ingredients:
1 cup dark brown sugar
1 cup all-purpous flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (1 stick) unsalted butter cut in small pieces
Cake Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
1 3/4 cups all-purpous flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup sugar
2 large eggs
Milk Glaze Ingredients:
1-1/2 confectioner's sugar
3 tablespoons milk

1. To Make the Streusel: In a medium bowl stir together brown sugar, flour and salt.  With a pastry blender or your finger tips (or two small knives) knead the butter in until the mixture resembles coarse crumbs. Refrigerate at least a half hour before using.
2. Preheat oven to 350 degrees F. Grease the muffin tins with butter. To Make the Muffins: Whisk together four, baking soda, salt, and baking powder in a medium bowl and set aside.
3. Cream the butter and sugar with an electric mixer. Stir in vanilla by hand.
4. Add flour mixture and sour cream and stir until just combined.
5. Divide the batter evenly among cups. Sprinkle with half of the streusel and lightly press it into the batter. Sprinkle the remaining streusel over the cupcakes and bake for about 20 minutes, until cake tester comes out clean, rotating half way through.
6. Transfer to a wire rack to cool. Whisk together the milk and confectioner's sugar, making sure that there are no clumps, use immediately. Once completely cooled drizzle the milk glaze over the cupcakes. These muffins will keep for 3-4 days after being glazed at room temperature in an airtight container. They can be frozen in an airtight container for 1-2 weeks before being glazed.