Kitty Tuckers Coffee Cake Muffins Recipes

COFFEE CAKE MUFFINS

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Coat a standard 12-cup muffin pan with nonstick spray or fit the cups with paper liners and coat the liners with nonstick spray (I find these muffins work best with liners, but if you don't have any on hand, they'll still turn out OK).
• Start the muffins: In a liquid measuring cup, whisk together the milk and Greek yogurt. Set aside for 5 minutes.
• Make the streusel: In a medium bowl, whisk together the 1:1 flour, brown sugar, cinnamon, and allspice. Add the butter and working quickly with your fingers, rub the butter into the dry ingredients until you are left with irregular crumbs. The dry ingredients should all feel moist; some crumbs will be like crumbs of wet sand; other crumbs can be as large as small peas. Place the mixture in the refrigerator.
• Return to the muffins: In a medium bowl, whisk together the 1:1 flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
• To the bowl with the milk mixture, add the eggs, oil, honey, vanilla extract, and lemon zest (if using). Whisk until well blended.
• Pour the liquid ingredients over the dry ingredients. With a rubber spatula, stir quickly but gently to combine, stopping as soon as the flour disappears. It will look a little lumpy.
• Divide the batter evenly among the muffin cups, filling them no more than 3/4 of the way to the top.
• Remove the streusel from the refrigerator and scatter the crumbs over the top of the muffins (use it all!).
• Bake the muffins for 18 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let cool in the pan for 5 minutes. Gently remove the muffins from the pan (a butter knife can help) and place them on the wire rack to cool completely. Do not let them sit in the muffin pan for longer than 5 minutes, or they may become soggy. The muffins will be very delicate at first but will firm up as they rest.
• Make the glaze: In a small bowl, whisk together the powdered sugar, vanilla, and milk. Drizzle over the top of the cooled muffins. Enjoy!

COFFEE CAKE MUFFINS

Steps:

• Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
• Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
• Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
• Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.

COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. In a large glass measuring cup or another bowl, whisk together milk, canola oil and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop the batter evenly into the muffin tray. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. To make the glaze, combine confectioners' sugar, vanilla and milk. Whisk until smooth. If the glaze is too thin, add more confectioners' sugar as needed. When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. Allow glaze to set before serving.

COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
• Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
• Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

KITTY TUCKER'S COFFEE-CAKE MUFFINS

Steps:

• Preheat oven to 350 degrees. Butter a 12-cup standard muffin tin. In a small bowl, using your fingertips, combine 2 tablespoons butter, brown sugar, and 1/2 cup flour; set aside.
• In a large bowl, whisk together remaining flour, baking powder, baking soda, and salt. In a separate bowl, using an electric mixer, beat remaining 4 tablespoons butter and granulated sugar until light and fluffy. Add eggs one at a time; beat after each addition until combined. Add flour mixture and buttermilk in alternating batches, beginning and ending with flour mixture; beat until just combined. Fold in raisins.
• Divide batter equally into tin; top with brown-sugar mixture. Bake until browned and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Let stand 5 minutes before lifting muffins out onto a cooling rack. Serve warm or at room temperature.