It is very unlike me to post two sweet treats right in a row. However, these muffins were just so amazingly delicious, that I thought it would be quite unfair of me not to share them with you as soon as possible! Coffee cake is one of my most favorite things in the whole world! Anything topped with streusel is a-ok with me! So when I found the recipe for these muffins that not only had a an amazingly delicious pecan streusel topping, but also had a ribbon of streusel tucked inside, I knew I had to make them immediately. After my husband ate one of these this afternoon, he declared them the best muffin I have ever made! I won't divulge to you how many of these things I ate because I would be embarrassed, but I am telling you that you should make them right away. They were so so good.
Coffee Cake Muffins
Makes 12 muffins (I actually only got about 9 but I made mine pretty big)
3 Tablespoons all-purpose flour
3 Tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine
3 tablespoons chopped walnuts or pecans
1-1/2 cups all-purpose flour
1/2 cup granulated sugar
1-1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or margarine
1 beaten egg
1/2 cup buttermilk
Preheat oven to 400 degrees. Grease twelve muffin cups or line with paper baking cups and set aside. For topping, in a small bowl stir together the 3 tablespoons flour, brown sugar and the 1/4 teaspoon cinnamon. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Stir in the nuts, set topping aside.
In a medium bowl, stir together the 1-1/2 cups flour, granulate sugar, baking powder, the 1/2 teaspoon cinnamon, ginger, baking soda and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs.
In another bowl, combine egg and buttermilk. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy and pretty sticky).
Spoon half of the batter into the prepared muffin cups, filling each one-third full. Top with half of the streusel topping, then the remaining batter and the remaining topping. Bake for 15 to 18 minutes or until golden and a wooden toothpick inserted in center comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups, serve warm.
Recipe Source: Better Homes and Gardens
I'm linking this recipe up here!