Johns Jumbo Coffee Cake Muffins Food

JUMBO COFFEE CAKE MUFFINS

Steps:

• Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or line with paper bake cups. Set aside.
• In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening until the mixture is crumbly.
• In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, the milk, and egg. Add to the dry ingredients and stir until just combined.
• Stir together the brown sugar, nuts, the 2 tablespoons sugar, and cinnamon.
• Spoon half the batter into prepared muffin cups. Sprinkle half of the nut mixture into cups. Top with remaining batter and the remaining nut mixture.
• Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack. Remove from pan and serve warm.

JUMBO COFFEE CAKE MUFFINS

Steps:

• Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or line with paper bake cups. Set aside.
• In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening until the mixture is crumbly.
• In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, the milk, and egg. Add to the dry ingredients and stir until just combined.
• Stir together the brown sugar, nuts, the 2 tablespoons sugar, and cinnamon.
• Spoon half the batter into prepared muffin cups. Sprinkle half of the nut mixture into cups. Top with remaining batter and the remaining nut mixture.
• Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack. Remove from pan and serve warm.
• For standard-size muffins, use twelve regular (2-1/2-inch) muffin cups; divide batter evenly as above. Bake in 400 degree F oven for 15 to 18 minutes. Cool 5 minutes. Remove from pans and serve warm.

COFFEE CAKE MUFFINS

Steps:

• Prepare streusel topping:
• In a medium bowl, stir together brown sugar, flour, and salt.
• With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
• Preheat oven to 350 degrees.
• Prepare muffins:
• Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins).
• In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
• Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy.
• Beat in eggs, one at a time, until well combined.
• With mixer on low, beat flour mixture into butter mixture.
• Divide half the batter among prepared muffin cups.
• Top with half the streusel mixture, then remaining batter, and top with streusel.
• Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.
• Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
• Dust with confectioners' sugar, if desired.