coffee cake muffins

although the name is somewhat contradictory, this deceivingly easy breakfast treat proves that the flavors of a traditional coffee cake AND the handy, compact shape of a muffin can exist in perfect harmony. since I pretty much jump at any opportunity to bake these days, I made these muffins for an early morning meeting with the other new English teachers in my school district. it's been a LONG and information-packed week getting oriented to Fairfax County Public Schools, and since anything strudel-topped usually provides great comfort, I figured these grab-and-go muffins could assist us in "eating our feelings" without allowing us to eat TOO much. teaching is hard work, people!

Coffee Cake Muffins

For the Streusel Topping:

* 2 1/4 cups all purpose flour
* 3/4 cup brown sugar
* 1 tablespoon ground cinnamon
* 3/4 teaspoon coarse salt
* 1/2 cup plus 2 tablespoons butter, room temperature

For the Muffins:

* 2 1/2 cups all purpose flour
* 1/2 teaspoon baking soda
* 1 1/4 teaspoon baking powder
* 1/2 teaspoon coarse salt
* 1/2 cup plus 2 tablespoons butter, room temperature
* 1 cup sugar
* 3 large eggs
* 1 1/2 teaspoons vanilla extract
* 1 1/4 cups sour cream

For the Milk Glaze:

* 1 1/2 cups confectioners’ sugar
* 3 tablespoons milk

Directions:

1. For the topping: In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, brown sugar, cinnamon and salt. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Transfer mixture to a medium bowl and place in refrigerator for 30 minutes before using.

2. Preheat oven to 350F. Line 24 muffin cups with muffin liners or spray with nonstick cooking spray.

3. For the muffins: In a medium bowl, whisk together flour, baking soda, baking powder and salt; set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, scraping down bowl as needed. Stir in vanilla extract by hand. Add flour mixture and sour cream and stir until just combined.

5. Next, fill each muffin cup with about a tablespoon of batter, so it's just covering the bottom of the cup. Then, sprinkle a tablespoon or so of the strudel mixture over the bottom layer. Spoon a little more batter over the strudel "layer" (this can get tricky; be patient!). Finally, top with more strudel.

6. Bake rotating the pans halfway through until golden brown and a toothpick inserted into the center comes out clean, about 20-22 minutes. Transfer pans to a wire rack to cool completely before removing muffins.

7. To make milk glaze, whisk the powdered sugar and milk together in a small bowl.

8. Place muffins on a wire rack set over a baking sheet and drizzle with glaze. I used the whisk to do my "drizzling"--it worked great!

source: adapted from Sweet Pea's Kitchen