Saturday morning I needed muffins. Fred suggested bran muffins... no-no, no, no-no, no way Jose (see Nacho Libre).
I had a certain type of muffin in mind.... the king of all muffins.
I'm not going to lie to you - these are not for the faint hearted or calorie conscious. These are buttery, sugary bad boys. So, make at your own risk. They are addictive.
Surprisingly I didn't get this recipe from Jamie, but from the notorious Martha Stewart.
I don't know why but I found the wording of this recipe slightly confusing... it may have just been because I was on a muffin craze which rendered me unable to understand the English language. Anyway, I don't have any recommendations for this recipe - other than that I wound up with way more streusel topping then i could use. So, maybe this means it makes more than 12 muffins and you don't need to fill each muffin spot with very much batter - so there is more room for the topping. I'm not sure, see how it goes.
Makes 12 muffins.
- FOR THE STREUSEL TOPPING
- 1 cup packed dark-brown sugar
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- FOR THE MUFFINS
- 1/2 cup (1 stick) unsalted butter, room temperature plus more for pans
- 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- Confectioners' sugar, optional
- Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
- Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
- Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
- Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.