Monday, January 19, 2015

Coffee Cake Muffins

This recipe is from a community cookbook that mom got for me a few years back. They are really tasty, and they are easy to make.

1 1/2 c. All Purpose flour
2 tsp. baking powder
1/2 c. sugar
1/2 tsp. salt
1/4 c. shortening
1 egg
1/2 c. milk

1/2 c. brown sugar
1/2 c. chopped pecans
2 Tbsp. All Purpose flour
2 tsp cinnamon
2 Tbsp melted butter

Preheat oven to 375 degrees.

Measure dry ingredients into a large mixing bowl and stir together.

Cut in shortening with a pastry blender. This mixture should be the consistency of bread crumbs.

Whisk together egg and milk and add to the bowl.

Fold wet mixture into dry mixture. Don't over-mix, just fold together until all the flour is incorporated. If you over-mix, your muffins will be tough.

Next, put together your topping. In a small bowl, melt your butter.

Once it is melted, add nuts, cinnamon, flour, and brown sugar and mix well.

Line your muffin tin with paper baking cups, baking cups will help hold your muffins together while they cool. Using a small disher, dole out a small amount of batter, then a small amount of topping mixture.

Repeat until all your batter and topping mixture are used up. Don't worry about exact measurements, just eyeball it and try to make it even.

Bake on middle rack for 20 minute, or until  the tops are golden brown. Allow to cool thoroughly before removing from the tin, to allow the topping to cool and set. If muffins stick to the tin a bit on the tops, use a butterknife to loosen. If you don't loosen the stuck-on bits, the muffins will pull apart when you remove them.