COFFEE CAKE MUFFINS

Coffee Cake Muffins image

Provided by Kimberly Kay

Time 35m

Number Of Ingredients 15

3 Tbsp all-purpose flour
3 Tbsp brown sugar
1/4 tsp ground cinnamon
2 Tbsp butter or margarine
3 Tbsp walnuts or pecans, chopped (i used pecans)
1 1/2 c all-purpose flour
1/2 c granulated sugar
1 1/4 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ginger
1/4 tsp baking soda
1/4 tsp salt
1/4 c butter or margarine
1 egg, beaten
1/2 c buttermilk* (see my notes)

Steps:

1. Preheat oven to 400 F.
2. Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside.
3. For topping: In a small bowl, stir together the 3 tablespoons flour, brown sugar, and the 1/4 teaspoon cinnamon; cut in the 2 tablespoons butter until mixture resembles coarse crumbs; stir in nuts; set topping aside.
4. In a medium bowl, stir together the 1 1/2 cups flour, granulated sugar, baking powder, the 1/2 teaspoon cinnamon, ginger, baking soda, and salt; cut in the 1/4 cup butter until mixture resembles coarse crumbs.
5. In another bowl, combine egg and buttermilk; Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).
6. Spoon half of the batter into the prepared muffin cups, filling each one-third full.
7. Top with half of the topping, the remaining batter, and the remaining topping.
8. Bake for 15 to 18 minutes or until golden and a wooden toothpick inserted in center comes out clean.
9. Cool in muffin cups on a wire rack for 5 minutes.
10. Remove from muffin cups; serve warm.