Coffeecake Muffins

With buttery streusel on top and a hidden layer of sticky jam, these muffins will make breakfast fun for everyone. Enjoy them with a big, steaming cup of joe while reading the weekend newspaper, or bring to a potluck brunch to share with friends.

 

Coffeecake Muffins

 

For the streusel:

1/4 cup (1 1/2 oz./45 g.) all-purpose flour

1/4 cup (2 oz./60 g.) firmly packed light brown sugar

3 Tbs. cold unsalted butter, cut into chunks

 

For the batter:

2 cups (10 oz./315 g.) all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. kosher salt

1/2 cup (4 oz./125 g.) cold unsalted butter, cut into chunks

1/2 cup (4 oz./125 g.) granulated sugar

2 large eggs

2 tsp. pure vanilla extract

1 cup (8 oz./250 g.) sour cream

1/4 cup (2 1/2 oz./75 g.) of your favorite preserves, such as peach, apricot or blackberry

 

Position a rack in the middle of the oven and preheat to 400°F (200°C). Line 12 standard muffin cups with paper liners, or grease with butter.

 

To make the streusel, in a bowl, stir together the flour and brown sugar. Scatter the butter over the top and work it in with your hands until the mixture forms small chunks. Put the streusel in the freezer while you make the batter.

 

To make the batter, in a bowl, sift together the flour, baking powder, baking soda and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed to combine. Add the dry ingredients and, using the rubber spatula, stir just until evenly moistened. The batter will be quite thick.

 

Spoon a heaping tablespoon of the batter into each of the prepared muffin cups, enough to cover the bottom. Spoon a teaspoon of the preserves into the center of the batter in each cup. Top each with another spoonful of batter. The cups should be full. Sprinkle each with a big pinch of the streusel.

 

Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then unmold onto the rack. Eat while they’re still warm! Makes 12 muffins.

 

 

Find more irresistible baked treats in our cookbook Home Baked Comfort by Kim Laidlaw.