Cookie Butter Crumb Muffins

[Shoshanna]

COOKIE BUTTER CRUMB MUFFINS




yield 12 STANDARD SIZE MUFFINS
prep time 15 MINUTES
cook time 25 MINUTES
total time 40 MINUTES


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


INSTRUCTIONS

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.



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