coffee cake muffins
Recipe from Mark Bittman's How to Cook Everything.
Coffee cake muffin with pecans and cashews.
Topping:
Mix 1/2 cup packed brown sugar, 1 tsp ground cinnamon, 1 cup finely chopped nuts, 2 Tbsp melted butter
Muffins:
Mix 2 cups all-purpose flour, 1/4 cup sugar, 1/2 tsp salt, 1 Tbsp baking powder in a bowl. Add 1/2 of the topping mixture and stir to blend.
Beat together 3 Tbsp melted cooled butter, 1 cup milk, 1 egg in a separate bowl.
Add wet ingredients to dry ingredients and fold to blend. Do not overmix.
Spoon into 12 well-greased muffin tins, filling about 2/3 full.
Top with the remaining brown sugar mixture.
Bake at 400F for 20-30 minutes, until browned and passes the clean toothpick test.
Serve with sustainably-sourced, locally-roasted coffee.
Bon appétit!
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