Sunday, January 22, 2012
Cinnamon Streusel Ribbon Muffins
It's the beginning of another week and I can already tell is going to be a doozy!! We cleaned the whole house and the girls were really helpful. Everything is organized, dinners are prepped, and clothes laid out. It always saves me so much time in the mornings if I've planned ahead. That also includes what we'll be having for breakfast. This muffin thing might be a new "Sunday thing" for me....Make a big batch of yummy muffins and store in an airtight container for breakfast throughout the week.
I whipped up these Cinnamon Streusel Ribbon Muffins and boy do they smell scrumptious! I just love fresh muffins with coffee, fruit and yogurt.
I've been using unbleached King Arthur Flour for baking for a few months now and I'm sooo in love with the way my baked goods turn out!
½ cup all-purpose flour
¼ cup brown sugar, packed
½ stick unsalted butter
½ tsp ground cinnamon
Combine all the ingredients together in a bowl using a fork until crumbly.
Sprinkle over muffins right before baking.
1/2 cup packed light brown sugar
4 tablespoons butter, cut into small pieces
1/4 cup flour
2 teaspoons cinnamon
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. Then heat the oven to 400° and grease the bottoms only of 12 standard muffin cups or line with foil liners (foil are WAY better than paper ones).
For the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. Stir in the dry ingredients just until the batter is blended. Then sprinkle the cinnamon ribbon over the batter and use a flexible spatula to fold it in a couple of times.
Divide the batter equally among the muffin cups, top with streusel topping, and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them.