Sunday, April 15, 2012

Sunday Streusel Muffins

My Mr. normally has to work on Sundays but he had today off. I have had two Sundays in a row with him and it's been the best! Since he was home today I wanted to make a special breakfast, especially since he is going to be gone all week long. I wasn't in the mood for pancakes or waffles. Then I remembered how much he loves Streusel muffins so I decided to whip some up. I love Martha Stewart's recipe for these muffins. The cake is crumbly and the glaze on top is scrumptious. The cake recipe calls for sour cream and I think that is the 'secret' ingredient to set this apart from other streusel muffins. They turned out perfectly and of course he loved them. How could you resist this:

Perfection. It always is when I use Martha's recipes. Glad I got to soak in my Sunday with the hubby & baby girl because it is back to reality tomorrow morning!


Here's the recipe

Streusel Cupcakes by Martha Stewart

2 1/2 c. all-purpose flour
1/2 t. baking soda
1 1/4 t. baking powder
1/2 t. coarse salt
1/2 c. + 2 T. (1 1/4 sticks) unsalted butter, room temperature
1 c. sugar
3 large eggs
1 1/2 t. vanilla
1 1/4 c. sour cream

Streusel Ingredients
2 1/4 c. all-purpose flour
3/4 c. packed dark-brown sugar
2 1/4 t. ground cinnamon
3/4 t. coarse salt
1/2 c. + 2 T. (1 1/4 sticks) unsalted butter, room temperature

Preheat  oven to 350°F and line tins with liners.

Prepare streusel first:
-WHISK together flour, brown sugar, cinnamon, and salt.
-CUT IN the butter using a pastry blender. Refrigerate 30 minutes before using.

Prepare muffins:
WHISK together flour, baking soda, baking powder, and salt
CREAM butter and sugar with an electric mixer until pale and fluffy.
ADD eggs one at a time, beating until each is incorporated. Scrape down sides of bowl as needed.
STIR in vanilla by hand.
ADD flour mixture and sour cream; stir until just combined.
DIVIDE batter evenly among lined cups. Sprinkle half of the topping over the cupcakes, gently pressing it into the batter. Sprinkle evenly with remaining topping.
BAKE, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean (about 20 minutes). Transfer tins to wire racks to cool completely before removing cupcakes.
To finish, place muffins on a wire rack set over a baking sheet; drizzle evenly with milk glaze.

MILK GLAZE: Whisk together 1 1/2 c. confectioners' sugar (sifted) and 3 T. milk. Use immediately.


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