Memorial day has come and gone and we sure had a fun weekend. It also meant we had a few house guests. And as it goes, when you are hosting, you always try to make sure everyone is as comfortable as can be. It also means providing breakfast for guests that spend the night.
Sometimes I will just set out bowls of yogurt, fruit, and granola, and let everyone fix their own yogurt parfaits. Other times I make a breakfast casserole the day prior that only needs to be warmed up that morning. This time however, I decided on Muffins. I don't know a lot of people that will turn down fresh muffins with a nice cup of coffee or a glass of milk.
When I was searching for a dish to make I was trying to decide between a few different recipes, but I couldn't resist the picture that accompanied these Streusel muffins in Martha Stewart's Cupcakes book, plus, I had all the ingredients on hand. I know I sound like a broken record by now, but again, there has not been one disappointing recipe in this book so far.
The muffins have a simple sour cream vanilla flavor that gets enhanced by adding a generous amount of cinnamon streusel on top. Think coffee cake meets muffin. The dough is made quickly, as is the streusel topping. Adding the streusel though without making a mess, is a bit of a challenge. Once baked, you make a simple confectioner's sugar and milk frosting, which then gets drizzled over the top to complete the muffin.
These muffins were the perfect wake up call, and our guests left the breakfast table happy and satisfied. I hope you'll give these muffins a try, I'm sure you will enjoy them for a breakfast or brunch treat as well!
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
Streusel Topping (recipe follows)
Milk Glaze (recipe follows)
Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Stir in vanilla by hand. Add flour mixture and sour cream; stir until just combined.
Divide batter evenly among lined cups. Sprinkle half the streusel topping over muffins, gently pressing it into the batter. Sprinkle evenly with remaining topping. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing muffins.
To finish, place muffins on a wire rack set over a baking sheet; drizzle evenly with milk glaze. Glazed muffins can be stored up to 3 days at room temperature in airtight containers.
(makes enough for 24 muffins)
2 1/4 cups all-purpose flour
3/4 cup packed dark-brown sugar
2 1/4 teaspoon ground cinnamon
3/4 teaspoon coarse salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter
Whisk together flour, brown sugar, cinnamon, and salt; cut in the butter using a pastry blender, your fingertips, or two table knives until combined but still crumbly.
(makes enough for 24 muffins)
1 1/2 cups confectioners' sugar, sifted
3 tablespoons milk
Whisk together ingredients until smooth. Use immediately.
Adapted from: Martha Stewart's Cupcakes