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. —Deactivated
Continue After Advertisement
Ingredients
- 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
- 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
Directions
- For the topping
-
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
-
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.
See what other Food52ers are saying.