Mini Coffee Cake Muffins
…bite size breakfast treats

Oh Martha, you did it again. You created a masterpiece and I fell deeply in love. This time, it wasn’t chocolate though. To my surprise, it was light and fluffy and mini—perfect for breakfast! My favorite part about these tiny treats is the cinnamon-sugary, crisp and crumbly topping. I also loved that the recipe was quick, easy, and only made a small batch—meaning, I will definitely be making these again, very soon!
The Ingredients…*
≈ 2 dozen mini muffins
. . .for the Topping
1/4 cup light-brown sugar
1/4 cup all-purpose flour
1 pinch salt
1 pinch ground cinnamon
2 tablespoon unsalted butter, softened

. . .for the Batter
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon unsalted butter, softened
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup sour cream
2 tablespoon buttermilk
Nonstick cooking spray, for pans
The Instructions…*
(recipe by Martha Stewart)
(1) Preheat the oven to 375°
(2) To make the topping, in a medium bowl, combine brown sugar, flour, salt, and cinnamon
(3) Add butter, and work in, using your fingers, until well combined; set aside
(4) To make the batter, in a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside
(5) In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy
(6) Add the egg and vanilla, and beat to combine
(7) Add the dry ingredients, alternating with the sour cream and buttermilk, and beginning and ending with the dry ingredients; scrape down the bowl as necessary
(8) Spray eighteen cups of a mini-muffin tin with nonstick cooking spray
(9) Divide batter evenly between cups; Sprinkle topping over batter
(10) Bake until a cake tester inserted in the center comes out clean, about 15 minutes
(11) Let stand in pans for 5 minutes; Remove to wire racks to cool and enjoy :)
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