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    Cinnamon Crumb Cake Muffins


    Source of Recipe


    catmama635/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.76

    List of Ingredients




    1 cup butter (2 sticks), room temperature
    1 cup sugar
    1 tsp. pure vanilla extract
    4 eggs
    2 cups all purpose flour
    2 tsp. baking powder

    Struesel topping:
    1 cup all purpose flour
    2/3 cup brown sugar, firmly packed
    1 tsp. cinnamon
    1/2 cup (1 stick) cold butter, cut in TB. sized pieces

    Recipe



    Preheat the oven to 325 degrees. You will need two muffin pans that hold 12 muffins each.

    If they aren't non-stick, spray them lightly with cooking spray.

    In a large mixing bowl, beat together the butter and sugar. Add the vanilla and the eggs one at a time, beating well after each addition. Combine the flour and baking powder and add to the rest of the ingredients. Mix on low speed until well blended- the batter will be fairly thick. Divide the batter evenly among the 24 cups. This will fill them about half way. For the topping, mix together the flour, brown sugar, and cinnamon in a bowl.

    Add the cold butter and cut it in to the dry ingredients until it resembles coarse crumbs. Put about a tablespoon of the struesel over each cake using up all of the topping. Bake in preheated oven for about 18 minutes. They are done when a toothpick inserted into the middle comes out clean. Do not overbake; start checking them after 16 minutes. Cool 5 minutes in the pans, then remove to a cooling rack.
    Yield: 24 cakes

    Recipe may be halved.

 

 

 

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