Muffins are one of my favorite sweet breakfasts. They are the acceptable morning cupcake without all the fussy frosting, and perfect to take on-the-go when you're not quite ready for breakfast in the morning. Muffins hold up beautifully over a couple of days, and if they get a tad stale, a short toast under the broiler and a smear of butter is an easy fix.
Coffee cake is delicious, but can be crumbly and messy. These muffins do a good job of giving the flavor and crumb of a traditional coffee cake, but don’t fall apart while you eat them. Since the cinnamon sugar swirl is dry, you won’t be left with any greasy residue on your hands.
This is one of four delightful muffin recipes in the Stonewall Kitchen Breakfast Cookbook ranging from peach, sour cream, and crystallized ginger muffins to savory basil and goat cheese muffins. You can make them all, because we're giving away four Stonewall Kitchen Breakfast cookbooks!
To enter the giveaway, just leave a comment below with your favorite kind of muffin. I find that my favorite muffin changes with my mood: blueberry one day and chocolate chip the next. Leave your comment below by July 31, 2013, and you'll be entered to win. NOTE: This contest has ended. Congratulations to comments Laura, Jill, Nicole, and Mercedes!
Coffee Cake Buttermilk Muffins
Slightly adapted from the Stonewall Kitchen Breakfast cookbook
Makes 12 muffins
Coffee cake swirl:
3/4 cup coarsely chopped pecans
1⁄4 cup sugar
1 teaspoon ground cinnamon
Vegetable spray for the muffin pans
1 3⁄4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1⁄4 teaspoon salt
1/2 cup butter - room temperature
1⁄2 cup sugar
1⁄4 teaspoon vanilla
1 cup buttermilk
1⁄4 teaspoon ground cinnamon
1⁄8 teaspoon cardamom
- Place a rack in the middle of the oven and preheat to 375ºF.
- Spray 12 muffin tins with the vegetable oil spray.
- Make the swirl: In a small bowl mix the chopped walnuts, sugar, and cinnamon.
- Make the muffins: In a small bowl, whisk the flour, baking powder, baking soda, cinnamon, cardamom, and salt and set aside.
- Beat the butter in a standard mixer or using a hand-held mixer fitted with the paddle attachment on medium speed. Add the sugar and beat until light and fluffy, about 4 minutes. Add the eggs one at a time, using a spatula to scrape down the side of the bowl. Add the vanilla and mix another minute.
- Add half the dry ingredients and mix to combine. Add the buttermilk and mix until smooth. Add the remaining dry ingredients and mix until just blended.
- Fill the prepared muffin tins half way full. Sprinkle with a tablespoon of the coffee cake swirl. Top with the remaining batter. Sprinkle a heaping teaspoon of the coffee cake swirl on top of each muffin. Bake for about 20 minutes, or until the muffins are a pale golden brown and a toothpick inserted in the middle comes out clean.
Serve warm or at room temperature. Enjoy!
Photography by: Exit Flag Photography