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Author Notes: These muffins are very light in flavour, and that is a desired quality in the early morning when life still moves slowly. A note; this is not a bang-quick recipe. The batter is sticky to work with, it made 9 and not the called-for dozen, the cinnamon crumbs fell off and the ones which remained were chalky. These are 'alright' muffins. You will likely have 3x the amount of crumb mixture you need, and that will frustrate you. If you are up for a challenge, this is the recipe for you. I used regular flour and not cake flour, and that seemed to work out fine. Adapted from Cook's Illustrated. Visit ZacharyThor.com to read more. —Zachary Thor
For the topping
- 1/3 cup sugar
- 1/3 cup brown sugar
- 3/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 8 tablespoons butter, melted
- 1 3/4 cups flour
- Whisk together sugar, cinnamon, salt.
- Pour butter over top.
- Use wooden spoon to combine.
- Add flour and mix until batter is thick.
- Set aside.
For the muffin
- 1 1/4 cups cake flour
- 1/2 cup sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter, cut int 6 pieces, softened but still cool
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup yoghurt
- In the bowl of a stand mixer, fitted with paddle attachment.
- Mix flour, sugar, baking soda, salt on low.
- Add butter, one piece at a time.
- Continue beating until mixture has moist crumbs, no visible butter chunks. About 1-2 minutes.
- Add egg, egg yolk, vanilla, yoghurt.
- Mix until incorporated, batter light and fluffy.
- Using a 1/4 cup measuring cup, divide batter equally.
- Sprinkle a generous heaping of crumb topping. If not crumbly, using fingers, pinch dough. Do not press the crumbs into the batter.
- Bake for 20 minutes or until golden and toothpick is clean.