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Coffee Cake Muffins
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 3/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1 large egg
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- Topping:
- 1/3 cup brown sugar, packed
- 1/3 cup chopped pecans
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter
- Heat oven to 375°F (190°C).
Grease and flour a 12-cup muffin tin or line with paper liners.
- In a mixing bowl, combine flour, baking
powder and salt. Set aside.
- In a large mixing bowl, combine sugar
and butter until creamy. Add buttermilk, vanilla and egg and
beat until blended. Add flour mixture, stirring only until moistened.
- In a small bowl combine ingredients for
the topping until crumbly.
- Fill muffin cups with half of the batter;
sprinkle on half of the topping. Repeat with remaining batter
and topping. Bake for 18 to 20 minutes or until muffins test
done. Cool in pan on wire rack.
Makes 1 dozen muffins.
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