Tag Archives: Muffin

Cinnamon Swirl Coffee Cake Muffin

3 Apr

I love my weekend brunch ritual at Panera Bread. It was here that we first tried out cinnamon crumb cake and fell in love with it. Now, almost every meal at Panera ends with a slice of cinnamon crumb cake. So, yes, we love it (like one can love food 🙂 ), more so on days when the cake is freshly baked and still warm.

Cinnamon Swirl Coffee Cake Muffin

I had been thinking about baking these for a long time and when I came across this recipe, I immediately bookmarked it. However, it wasn’t until last weekend that I could actually try it out and oh boy, they were amazing!! This is one the most amazing recipes around and as Jessica from On Sugar Mountain said, beneath that modest muffin appearance lies a whole array of comforting flavors and texture.

Cinnamon Swirl Coffee Cake Muffin

INGREDIENTS

Crumb topping

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 3 tbsp softened butter
  • a pinch of cinnamon

Cinnamon filling

  • 1/3  cup melted butter
  • 1/3 cup brown sugar
  • 1 tsp cinnamon

Muffin batter

  • 2 cups flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup milk

I used the exact same recipe from Jess’s blog. For convenience, here are the exact steps.

Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with paper liners.

Preparation: Crumb topping

Combine all ingredients until mixture resembles coarse crumb and set aside until needed.

Preparation: Cinnamon filling

Whisk all the ingredients together and set aside until needed.

Preparation: Muffin batter

Combine all flour, sugar, baking powder and salt in a bowl and set it aside. In another bowl whisk all the wet ingredients and then mix the dry ingredients with the wet ingredients in a few swift movements. Do not over mix.

Pour about 1 to 1 1/2 tbsp muffin batter into all the muffin cups, make sure you have enough batter remaining for the second layer. Add about 1 tsp of cinnamon filling on top of the batter we just poured, followed another tbsp of muffin batter. Top the muffins with the crumb topping and place the pan into the oven for 15-20 minutes or until it passes the toothpick test. I was impatient while pouring the batter into the tins so my muffins came out in different sizes, however the smaller ones had more even more flavor in them 🙂

 

Cinnamon Swirl Coffee Cake Muffin

 

Once done, let the muffins cool in the pan for a few minutes before moving them to a wire rack.

 

Cinnamon Swirl Coffee Cake Muffin

 

These muffins are simple and delicious and the cinnamon swirl filling and the topping raise the bar to a whole new level.

This recipe is a keeper.  From the looks of it, I will be baking another batch very soon 🙂 




 

 

 

Banana-nut Muffin

6 May

I have always loved banana nut muffins. I love the moist, spongy muffins with small crunchy pieces of nuts. Loved them even when I was in school, they used to be my grab and go snack between classes :), and love them even now, when we get them with breakfast every wednesday! So, I guess I can never get tired of these muffins.

Well, I won’t lie, I bought bananas last weekend and, let them sit there on the fruit stand, just because I wanted to bake these muffins :D.    The recipe source I followed mentioned just 3 bananas for the recipe, but since I had  4, I used them all. They turned out moist and yummy and slightly wet from the inside and I guess the extra banana is responsible for it. However, they are delicious.

Banana nut muffin

INGREDIENTS(12 muffins)

  • 1 cup whole pecans
  • 1 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs, lightly beaten
  • 1/2 cup unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 3 ripe bananas, mashed
  • zest of 1 lemon

Pre-heat oven to 350 degree fahrenheit.

Place the pecans in the oven and remove them in about 10 minutes or when they are lightly roasted.  Let them cool and later, chop them into small pieces.

Banana nut muffin

In a bowl combine all the dry ingredients together, flour, sugar, baking powder, baking soda, zest, nuts and salt. In another bowl combine mashed bananas, eggs, melted butter, lemon juice, and vanilla. Lightly fold, the wet ingredients into the dry ingredients. Do not over mix the batter else, the muffins will turn out to be rubbery and hard.

Spoon the batter into lined muffin tins. Fill each muffin tin to the brim and bake them in the oven for 20-25 minutes or till a toothpick inserted,  comes out clean. Let the muffins cool on a wire rack.

So, I  now have my stash of muffins ready for the week  🙂  and, the only thing I need to take care of now is to make sure they last till the weekend 😛 !!

<Adapted from: Joy of Baking>

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