I made these muffins this morning for our breakfast. I was in the mood for muffins but wasn’t sure what kind. I decided to consult my mini library of cookbooks instead of my trusty internet friend! I received the baking cookbook as a birthday gift in 2007 and have used it a bit but decided consult it for a recipe this morning. When I asked my husband what kind of muffins he wanted, his request was something like coffee cake. I read this recipe and in the small description it says that it is reminiscent of a spicy coffee cake. Bingo!
The recipe does make 18 muffins like it says. I chose to freeze 6 of them for breakfast later in the months to come. We will be having these for breakfast tomorrow for sure!
Cinnamon Crunch Muffins
source: Williams Sonoma: Baking
3 cups all purpose flour
1 1/2 cups firmly packed brown sugar
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
2/3 cup veg. shortening
1/2 cup chopped pecans or walnuts
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs beaten
1 cup buttermilk
Preheat oven to 375°F. Butter or spray muffin tins. In a large bowl stir together the flour, sugar, salt, 1 tsp. cinnamon and the ginger. Add the shortening and mix the ingredients together with your fingers until thoroughly combined and crumbly. Remove 2/3 cup of mixture to a smal bowl and mix the nuts and the remaining tsp. of cinnamon into it. Set aside to use for the topping.
To the remaining flour mixture, add the baking powder, and baking soda and stir and toss to combine. Add the eggs and buttermilk and stir until blended.
Spoon into the muffin tins about 2/3rd of the way full. Sprinkle each muffin with 1 tsp of reserved topping. Bake until a toothpick inserted comes out clean 10-15 minutes. Cool slightly, then remove.