John's Jumbo Coffee-Cake Muffins

58 Ratings
  • 5 11
  • 4 17
  • 3 18
  • 2 8
  • 1 4

Every so often, reward yourself for sensible eating with a sweet treat. One of our baking expert John Barricelli's moist, cinnamon-scented delights is just right.

Everyday Food, January/February 2008

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Recipe Summary

total:
55 mins
prep:
30 mins
Yield:
Makes 12
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Ingredients

For Streusel
For Muffins

Directions

  • Prepare streusel: In a medium bowl, stir together brown sugar, flour, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.

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  • Prepare muffins: Preheat oven to 350 degrees. Butter and flour two jumbo 6-cup muffin pans. In a small bowl, whisk together flour, baking powder, and baking soda; set aside.

  • Using an electric mixer, beat together butter, sour cream, granulated sugar, and vanilla on medium speed until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat in flour mixture just until combined.

  • Divide half the batter among muffin cups; top with half the streusel. Cover with remaining batter; top with remaining streusel. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in pan 5 minutes, then transfer to a rack to cool completely. Dust with confectioners' sugar before serving.

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Reviews (16)

58 Ratings
  • 5 11
  • 4 17
  • 3 18
  • 2 8
  • 1 4
Martha Stewart Member
10/04/2020
This recipe was good but like the other comments, the batter only makes enough for 6 jumbo muffins, not 12. My recipe adjustments: I substituted half the all-purpose flour with spelt flour, and swapped sour cream for plain greek yogurt so it's a little lighter. I also switched the sugar in the batter for 2/3 c. honey with a sprinkle of salt for an earthier sweetness. The muffins turned out good, but I feel like the batter needs more cinnamon. I would use this again as a base but make a few other adjustments, like adding pumpkin puree or nutmeg/allspice so there's more flavor.
Martha Stewart Member
08/20/2013
I actually just made these muffins and the recipe definitely does not make 12 jumbo muffins. I don't know if I'm misinterpreting what jumbo means, but I decided to half the recipe because I only wanted 6, and in the process of filling the tins I ran out of batter after only filling half of them. I used the jumbo muffin tins and followed the recipe exactly. It may make 12 regular size muffins but definitely not jumbo. Just beware if you're going to half the recipe and use the bigger tins.
Martha Stewart Member
07/24/2013
I love these muffins, but the recipe is very poorly written. It should specify that the 1 cup of flour and 1/2 cup cold butter belong in the streusel, while the 1 3/4 cup flour and 1/2 cup soft butter belong in the batter. The ingredients also don't flow in the order specified in the recipe. This makes following the recipe more difficult, and should be corrected. The recipe wasn't written so poorly when it appeared on the "Everyday Baking" site, where I originally found it.
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Martha Stewart Member
01/28/2010
don't you add coffee in this??
Martha Stewart Member
01/25/2009
This recipe is delicious. I've baked this twice and will be baking it again soon. Everyone raved about it. I doubled the cinnamon and it was just right.
Martha Stewart Member
10/02/2008
I have 2 of the 6-muffin jumbo pans and I find it usually makes a few more than 12. Maybe I don't fill the cups as full as some of you. Yes - you can use light Sour Cream - I do. And, I have found it's easier to deal with (and use) all the streusel if you take at least half of it, sprinkle it on top of the batter in the mixing bowl - and GENTLY fold it in (not turning the batter more than 7 times). You can then use the other half on the top after filling the muffin cups.
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Martha Stewart Member
05/09/2008
To those who don't know how much to fill each muffin tin: the rule of thumb is not to fill each tin more than 2/3 full (to allow room for rising). Muffin tins will vary in size, so use your best judgment.
Martha Stewart Member
02/09/2008
hello john you had made at one time a cookie recipe called wayle thin pecan cookies and my aunt saw it and wanted that recipe so can you get it for me please so i can get it for her. my email is jejuanhampton@sbcglobal.net.thank you
Martha Stewart Member
02/07/2008
Wonderful! I made once with regular size muffins, and once as a coffee cake. For the coffee cake version, the cooking time about doubled, but it turned out great!
Martha Stewart Member
02/07/2008
Wonderful! I made once with regular size muffins, and once as a coffee cake. For the coffee cake version, the cooking time about doubled, but it turned out great!
Martha Stewart Member
02/04/2008
Wow! Fantastic! I don't have a jumbo muffin tin, so I ended up with about 20 regular-sized muffins. The cooking time was the same. I'll be making these again soon. P.S. I used light sour cream.
Martha Stewart Member
01/26/2008
Do you think you can substitute the 1 cup of sour cream for lite or fat-free sour cream?
Martha Stewart Member
01/25/2008
I halved the recipe
Martha Stewart Member
01/25/2008
My husband- who is very picky esp. abt coffee cakes, said this recipe was a "keeper"
Martha Stewart Member
01/15/2008
I don't have jumbo muffin pans - I used an 11x7 pyrex pan instead. I know that spoils the idea of jumbo muffins, but the recipe sounded good and I love cinnamon so I just did it that way, layering 1/2 of each, starting with the batter and ending with the last 1/2 of the streusel! I was concerned in baking because it rose pretty high and I wasn't sure it would cook through without drying out or burning. I just watched it carefully and checked it a few times - it turned out great and was a hit.
Martha Stewart Member
01/14/2008
I, too, wish that John had told us exactly how much to put in the muffin tins. I had a large muffin tin which held 6 muffins, and thought that because the recipe should have made l2 muffins, I'd have enough for another l2 smaller muffins - I did not - I only had enough left over after using the first 6 muffin cups to make 4 muffins in the smaller tray. Never would have made l2 of the bigger ones. AND I had a lot of streusel left over.
Martha Stewart Member
01/13/2008
I only had muffin tins for 10. I wish the directions would have said how much of the batter to put into each muffin tin, instead of divide the whole batter. They taste good, but the fell in the middle and spread all over the top of the pan. I wouldn't be able to give them to anyone. Patty Bodag, Northville, Mi
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