Shelly's Recipe

CINNA-FULL COFFEE CAKE MUFFINS

Category: Muffins

2 1/2 cups flour, divided
1/2 cup dark brown sugar, firmly packed
14 tbsp unsalted butter, cut into pieces, softened and divided
1 1/2 tsp ground cinnamon, divided
1 tablespon baking powder
1/2 tsp kosher salt
3/4 cup granulated sugar
2 large eggs, room temperature
3/4 cup buttermilk
1/2 tsp vanilla extract
Powdered sugar for dusting

Preheat oven to 350. Line a muffin pan with paper baking cups. Combine 1/2 cup flour, dark brown sugar, and 1/2 tsp cinnamon in small bowl. Cut in 4 tbsp butter with pastry blender until streusel is crumbly, then set aside.

Sift together remaining 2 cups flour, remaining 1 tsp cinnamon, baking powder and salt in medium bowl. Mix sugar and remaining 10 tbsp butter in separate bowl at medium speed with electric mixer until well combined. Beat eggs, 1 at a time, into butter mixture until blended. Add flour mixture alternately with buttermilk, mixing until smooth. Add vanilla and mix well.

Divide batter evenly among baking cups, filling each about 3/4 full. Sprinkle evenly with reserved streusel topping. Bake for 20 to 25 minutes or until springy and wooden pick inserted comes out clean. Cool in pan 10 minutes on wire rack. Dust with powdered sugar before serving.