Cookie Butter Crumb Muffins
Oct 24, 2019 20:24:59 GMT -5
Post by maybetoday on Oct 24, 2019 20:24:59 GMT -5
COOKIE BUTTER CRUMB MUFFINS
yield: 12 STANDARD SIZE MUFFINS prep time: 15 MINUTES cook time: 25 MINUTES
Cookie Butter Crumb Muffins are subtly sweet and spiced. Such a wonderful breakfast treat or snack!
INGREDIENTS:
FOR THE CRUMB TOPPING:
1/2 cup (60g) all-purpose flour
1/4 cup (50g) firmly packed light brown sugar
1/4 teaspoon ground cinnamon
pinch of salt
3 tablespoons (42g) unsalted butter, cold and cut into 1/2-inch cubes
FOR THE MUFFINS:
1 & 3/4 cups (210g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (57g) unsalted butter, softened
1/2 cup (100g) firmly packed light brown sugar
1/2 cup (140g) cookie butter (such as Biscoff or Trader Joe’s Speculoos Cookie Butter)
1 large egg
1/2 teaspoon vanilla extract
3/4 cup milk
DIRECTIONS:
TO MAKE THE CRUMB TOPPING:
Combine the flour, brown sugar, cinnamon, and salt in a medium bowl.
Add the butter, and mix with a pastry blender, a fork, or your fingers until the mixture forms crumbs. Set aside.*
TO MAKE THE MUFFINS:
Preheat oven to 375°F. Line or grease a 12-cup standard muffin pan.
Whisk together the flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, and cookie butter until thoroughly combined.
Add the egg and vanilla, and mix well.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
Divide the batter among the muffin cups, using about 3 tablespoons of batter in each cup. (A 3-tablespoon scoop works very well for this.)
Sprinkle the crumb topping over the muffin batter.
Bake 20 to 25 minute, or until the muffins are lightly browned and a pick inserted into the center comes out clean.
Cool the muffins in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
NOTES:
*If you have a warm kitchen, I recommend refrigerating the crumb topping until you’re ready to use it.
link
yield: 12 STANDARD SIZE MUFFINS prep time: 15 MINUTES cook time: 25 MINUTES
Cookie Butter Crumb Muffins are subtly sweet and spiced. Such a wonderful breakfast treat or snack!
INGREDIENTS:
FOR THE CRUMB TOPPING:
1/2 cup (60g) all-purpose flour
1/4 cup (50g) firmly packed light brown sugar
1/4 teaspoon ground cinnamon
pinch of salt
3 tablespoons (42g) unsalted butter, cold and cut into 1/2-inch cubes
FOR THE MUFFINS:
1 & 3/4 cups (210g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (57g) unsalted butter, softened
1/2 cup (100g) firmly packed light brown sugar
1/2 cup (140g) cookie butter (such as Biscoff or Trader Joe’s Speculoos Cookie Butter)
1 large egg
1/2 teaspoon vanilla extract
3/4 cup milk
DIRECTIONS:
TO MAKE THE CRUMB TOPPING:
Combine the flour, brown sugar, cinnamon, and salt in a medium bowl.
Add the butter, and mix with a pastry blender, a fork, or your fingers until the mixture forms crumbs. Set aside.*
TO MAKE THE MUFFINS:
Preheat oven to 375°F. Line or grease a 12-cup standard muffin pan.
Whisk together the flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, and cookie butter until thoroughly combined.
Add the egg and vanilla, and mix well.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
Divide the batter among the muffin cups, using about 3 tablespoons of batter in each cup. (A 3-tablespoon scoop works very well for this.)
Sprinkle the crumb topping over the muffin batter.
Bake 20 to 25 minute, or until the muffins are lightly browned and a pick inserted into the center comes out clean.
Cool the muffins in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
NOTES:
*If you have a warm kitchen, I recommend refrigerating the crumb topping until you’re ready to use it.
link