Buttermilk Crumb Muffins

This recipe is based on Marion Cunningham’s Buttermilk Crumb Muffin recipe in Baking with Julia Child. Those use shortening and I use butter. I also use a lot less sugar and mix using the creaming method instead of the biscuit method because I prefer a more cake like texture. That said the original is Fannie Farmer’s recipe from a Julia Child cookbook, so you know the original is wonderful.

Muffin batter

1 cup lactose free whole milk 

1 tablespoon freshly squeezed lemon juice 

Combine the milk and lemon juice and let sit at room temperature until thickened about 10 minutes. 

2 ¼ cups flour

2 teaspoons baking powder 

½ teaspoon baking soda 

½ teaspoon salt

½ teaspoon cinnamon 

¼ teaspoon nutmeg

10 tablespoons butter at room temperature

1 cup firmly packed light brown sugar

2 eggs at room temperature 

Crumb topping

¼ cup flour 

¼ cup brown sugar 

2 tablespoons butter, cold and cut into 4 pieces

½ teaspoon cinnamon, optional

½ cup toasted pecans, chopped – optional

Prepare the batter

Preheat the oven to 425°. Line a 6 count jumbo muffin tin with paper liners. Alternatively you can make 12 or so regular size muffins.

Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. 

Cream the butter and sugar with an electric mixer. One at a time add the eggs to the butter mixture mixing just until combined after each addition. 

Reduce the mixer to the lowest speed. Alternately add the flour and milk to the butter beginning and ending with the flour. Mix until just combined. 

Prepare the topping

To make the topping mix the flour, sugar and cinnamon with your fingers. Toss in the butter and with your fingers rub the butter into the flour and sugar mixture until the mixture is of mostly uniform consistency. Stir in the pecans if using.

Bake the muffins

In the prepared muffin tins divide the batter evenly between the paper lined cups. Sprinkle each muffin with one tablespoon of topping.

Bake the muffins for 5 minutes at 425° then reduce heat to 350°. Bake for 15 to 20 minutes more until a toothpick inserted into the center comes out clean.

Cool the muffins in the tins on a cooling rack for 5 to 10 minutes. When cool enough to handle remove the muffins from the tins and cool completely on the rack.

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