New York-Style Coffee Cake Muffins

One of my most viewed recipes is this one for New York-Style Crumb Cake, and with good reason, it is delicious.  So when I spotted this recipe for the same type of cake in muffin form, I had to try it.  From Cook’s Illustrated, this recipe is the answer to my muffin prayers.  The same delicious coffee cake in a small, portable form.  Perfection!  Now the fear of having a morsel of coffee cake going to waste is no more.  These freeze beautifully, so you can always have them on hand when you get the craving for the queen of all coffee cakes.

New York-Style Coffee Cake Muffins

For the crumb topping:

⅓ cup granulated sugar

⅓ cup dark brown sugar

¾ tsp. ground cinnamon

⅛ tsp. salt

8 tbsp. unsalted butter, melted

1¾ cups cake flour

For the muffin batter:

1¼ cup cake flour

½ cup granulated sugar

¼ tsp. baking soda

¼ tsp. salt

6 tbsp. unsalted butter, cut into 6 pieces, softened slightly

1 large egg

1 egg yolk

1 tsp. pure vanilla extract

⅓ cup buttermilk

Preheat oven to 325°F. Spray muffin pan lightly with cooking spray.

In the work bowl of a food processor, pulse together sugars, cinnamon, and salt. Pour the butter over top and pulse 3-4 times until incorporated. Add the cake flour and mix until mixture resembles a thick dough. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking soda, and salt on low speed just until combined. With mixer at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.

Add the egg, yolk, vanilla, and buttermilk and mix until all has been incorporated and batter is light and fluffy.

Using an ice cream scoop, fill each well of your prepared muffin pan. Sprinkle a generous amount of the crumb topping on top.

Bake for 20 minutes or until crumbs are golden and a toothpick inserted into the middle comes out clean.

Let muffins cool for 5 minutes before transferring them to a wire rack to cool completely.

Store in an airtight container for up to 2 days, or freeze for up to 3 months.

This post is linked to:

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Try a New Recipe Tuesday

Tasty Tuesdays

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What’s In The Kitchen 
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