CRUMBCAKE MUFFINS

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Crumbcake Muffins image

Moist, tender muffins, brimming with the most scrumptious, buttery streusel. Note: This is one of my favorite recipes- so I felt terrible to see that a reviewer had problems with the recipe! It really is a wonderful recipe- but you have to be really careful not to over-mix!

Provided by stastastacy0

Categories     Quick Breads

Time 35m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1/3 cup lightly-salted butter
1/3 cup firmly packed light-brown sugar
1/4 teaspoon ground cinnamon
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1 3/4 teaspoons baking powder
1/3 teaspoon salt
1 cup milk
1 egg
1 egg yolk, lightly beaten
1 teaspoon vanilla
1/2 teaspoon almond extract
3 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 400 degrees F and grease 12 muffin cups.
  • In a small bowl, stir together topping ingredients (flour, butter, brown sugar, and cinnamon) until mixture resembles coarse crumbs. Set aside.
  • In a large bowl, stir together flour, sugar, baking powder, and salt.
  • In another bowl, stir together milk, egg and egg yolk, vanilla, and almond extract until blended.
  • Make a well in the dry ingredients; add milk mixture and stir just until combined.
  • Spoon batter into muffin cups and sprinkle topping over muffins.
  • Bake 20-25 minutes, or until a cake tester inserted in the middle of one of the muffins comes out clean.
  • Transfer tins to wire rack. Let cool for 5 minutes before removing muffins. Remove muffins onto wire rack.
  • Sift confectioner's sugar over muffins. Serve warm or cool completely and store in an air tight container at room temperature.
  • Note: These muffins freeze beautifully! If you are planning on doing so, let the muffins thaw before adding confectioner's sugar.

Nutrition Facts : Calories 253.8, Fat 6.9, SaturatedFat 4, Cholesterol 49.8, Sodium 173.2, Carbohydrate 43.6, Fiber 0.8, Sugar 20.5, Protein 4.4

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