KITTY TUCKER'S COFFEE-CAKE MUFFINS

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Kitty Tucker's Coffee-Cake Muffins image

This recipe for tasty muffins that give you coffee-cake flavor comes from Kitty Tucker of Billings, Montana.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 50m

Yield Makes 12

Number Of Ingredients 10

6 tablespoons unsalted butter, room temperature, plus more for pan
1/2 cup packed light-brown sugar
2 cups all-purpose flour, (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup golden raisins

Steps:

  • Preheat oven to 350 degrees. Butter a 12-cup standard muffin tin. In a small bowl, using your fingertips, combine 2 tablespoons butter, brown sugar, and 1/2 cup flour; set aside.
  • In a large bowl, whisk together remaining flour, baking powder, baking soda, and salt. In a separate bowl, using an electric mixer, beat remaining 4 tablespoons butter and granulated sugar until light and fluffy. Add eggs one at a time; beat after each addition until combined. Add flour mixture and buttermilk in alternating batches, beginning and ending with flour mixture; beat until just combined. Fold in raisins.
  • Divide batter equally into tin; top with brown-sugar mixture. Bake until browned and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Let stand 5 minutes before lifting muffins out onto a cooling rack. Serve warm or at room temperature.

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