#weekendvibes ☕
COFFE CAKE MUFFINS
2 cups all-purpose flour
1/2 cup light brown sugar
2 1/2 teaspoons of baking powder
1 tsp cinnamon
1/4 tsp nutmeg
*1/4 cup butter, room temperature
*1/4 cup Crisco
1/4 cup whole milk
1/4 cup light cream
2 lg. eggs
2 tsp vanilla extract
*Its important not to use all butter or all shortening, unless you simply need to adjust for a dairy allergy. When you use all butter you tend to get a denser muffin compared to recipes that use shortening which tend to produce a muffin that will rise a little higher, holds its shape during baking, and has an interior texture that is softer or lighter.
Sift together flour, sugar, baking powder, cinnamon, nutmeg. Cut in butter and shortening till incorporated. whisk together milk, cream, eggs, and vanilla. Add to dry ingredients. Mix till fluffy, about 2 minutes, but don't over mix.
scoop batter into greased or lined muffin cups. I use a large muffin tin that makes 6, but you can make 12 smaller muffins also. sprinkle topping on each muffin. Bake in pre-heated 400 degree oven for 25 minutes for large muffin tin and 17-20 minutes for small muffin tin.
Let cool ten minutes and drizzle with vanilla icing
Topping- combine 1/4 cup flour, 2/3 cup brown sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Divide among muffins
Vanilla icing
1 cup confectioners' sugar
2 teaspoons milk
1 teaspoon unsalted butter, melted
¼ teaspoon vanilla extract
Mix together till smooth. Add more milk if needed to reach desired consistency
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