John's Jumbo Coffee-Cake Muffins

Name: John's Jumbo Coffee-Cake Muffins
Prep time: 30 min
Total time: 55 min
Ingredients: 1 cup packed dark-brown sugar; 1 cup all-purpose flour (spooned and leveled); 0.5 teaspoon ground cinnamon; 0.5 teaspoon salt; 0.5 cup (1 stick) cold unsalted butter, cut into small pieces; 0.5 cup (1 stick) unsalted butter, room temperature, plus more for pans; 1.75 cups all-purpose flour (spooned and leveled), plus more for pans; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 cup sour cream; 1 cup granulated sugar; 1 teaspoon pure vanilla extract; 2 large eggs; Confectioners' sugar, for dusting

3.4

(58)

14 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

55 mins

Yield:

12

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.

Ingredients

For Streusel

1 cup packed dark-brown sugar
1 cup all-purpose flour (spooned and leveled)
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into small pieces

For Muffins

½ cup (1 stick) unsalted butter, room temperature, plus more for pans
1 ¾ cups all-purpose flour (spooned and leveled), plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar, for dusting

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.
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.