Coffee Cake Muffins (recipe 12)

My 16 year old daughter wanted to make a walnut coffee cake for breakfast. She got up early and began her preparations only to discover that we were out of butter. I over-slept this morning. After a trip to the grocery store, we enjoyed this new recipe for coffee cake muffins.

Coffee Cake Muffins (adapted from Better Homes and Gardens cookbook)
makes 12 muffins

Ingredients:

topping:
6 tablespoons flour
5 tablespoons brown sugar
2 tablespoons cinnamon
3 tablespoons butter
1/4 cup chopped pecans

batter:
1-1/2 cup flour
1/2 cup sugar
1-1/4 teaspoon baking powder
1 tablespoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1 egg
1/2 cup milk

Line or grease muffin tin; set aside.

To make topping:
In small bowl, stir together flour, cinnamon, brown sugar. Cut in butter. Add nuts. Set aside.


To make batter:
In large bowl place flour, sugar, baking powder, cinnamon, ground ginger, baking soda, and salt. Cut in the butter, until mixture is crumbly. Add egg and milk. Stir until moistened. Spoon half of batter into bottom of prepared muffin cups.



Sprinkle on 1/2 the topping mixture. Cover with remaining batter. Sprinkle remaining topping mixture on top layer of batter.

Bake in 400 degree oven for 15-18 minutes. Remove from pans and serve immediately.



These were delicious. My family really enjoys cinnamon. If you don't like a strong cinnamon flavor, cut back on the cinnamon.