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Kitty Tucker's Coffee-Cake Muffins

This recipe for tasty muffins that give you coffee-cake flavor comes from Kitty Tucker of Billings, Montana.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Photography: System Administrator

Source: Everyday Food, May 2006


  • 6 tablespoons unsalted butter, room temperature, plus more for pan
  • 1/2 cup packed light-brown sugar
  • 2 cups all-purpose flour, (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup low-fat buttermilk
  • 3/4 cup golden raisins


  1. 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.

  2. 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.

  3. 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.

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