(Coffee Crumb Cake Muffins) ---------------------------------- 10 Tablespoons unsalted butter 1/2 cup plus 2 tablespoons whole milk 2 large eggs 2 teaspoon vanilla extract or 1 vanilla bean ( I used a vanilla bean, cut the bean in half, scrape seeds with a sharp knife or use your thumb nail like I did) 2 1/4 cups all-purpose flour 1 cup sugar 2 1/4 teaspoons baking powder 1 teaspoon salt For the Topping 3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes 1/2 cup all-purpose flour 3 1/2 tablespoons sugar 1/2 teaspoons ground cinnamon Put a rack in the upper third of the oven and preheat oven to 350 degrees F. Line muffin pan with paper or foil liners. Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat. If using vanilla bean, split the vanilla bean down the center, scrape the seeds out, and in a small bowl, rub the vanilla beans into the granulated sugar. I used my fingers. Set aside. In a medium bowl, whisk together milk, eggs, and vanilla. Add the brown butter and stir to combine. In a large bowl, whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at once, and stir gently to combine. To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups. Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Keep an eye on them… they dry out quickly. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.
Posted on: Wed, 12 Jun 2013 00:20:23 +0000
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