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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.

Source: Everyday Food, January/February 2008
Total Time Prep Yield

Ingredients

For Streusel

For Muffins

Directions

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Reviews

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57
How would you rate this recipe?
57
  • Segna
    20 AUG, 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.
    Reply
  • clagne
    24 JUL, 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.
    Reply
  • Madhi
    28 JAN, 2010
    don't you add coffee in this??
    Reply
  • Enni
    25 JAN, 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.
    Reply
  • will4636
    2 OCT, 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.
    Reply
  • vikki88
    9 MAY, 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.
    Reply
  • brownchocolate
    9 FEB, 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
    Reply
  • wallawallachic
    7 FEB, 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!
    Reply
  • wallawallachic
    7 FEB, 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!
    Reply
  • etawalker
    4 FEB, 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.
    Reply

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