Coffee Cake Muffins

Adapted from this Southern Living Recipe

Streusel

⅔ cup all purpose flour

1 ½ teaspoons cinnamon

¼ teaspoon salt

½ cup light brown sugar

¼ cup toasted pecans, finely chopped

¼ cup unsalted butter, cold

Muffin

½ cup (1 stick) unsalted butter at room temperature

¾ cup granulated sugar

2 eggs at room temperature

1 ½ cups all purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup lactose free milk

1 teaspoon vanilla

Preheat the oven to 350°. Line a 6 count jumbo muffin tin with paper liners.

Make the Streusel

Sift together the flour, cinnamon and salt.  Stir in the brown sugar and pecans.  Cut the butter into ¼ inch cubes.  Using your fingers work the butter into the flour mixture.  Continue rubbing the butter into the four and sugar mixture until well combined.

Make the muffin batter

Beat the butter and sugar at medium high speed in an electric mixer until light and fluffy.  Lower the speed of the mixer to medium. Add the eggs one at a time, beating well and scraping the sides of the bowl after each addition.

Sift together the flour, baking powder and salt.  Add the vanilla to the milk.

With the mixer on the lowest speed alternately add the flour and milk into the butter mixture beginning and ending with flour.  Mix until well combined, scraping the sides of the bowl as needed.

Assemble the muffins

In a 6 count jumbo muffin tin lined with paper liners spoon the muffin batter into each cup filling ⅓ full.  Divide half the streusel evenly between the 6 muffin cups.  Divide the remaining batter into the six cups.  

Bake the muffins for 10 minutes.  Remove from the oven and sprinkle the rest of the streusel topping over the muffins.  Gently press the streusel into the batter.  Cook for 10 more minutes or until a toothpick inserted into the center of a middle muffin comes out clean.  Cool in the tin on a rack for 10 minutes then remove the muffins from the tin and cool completely on the rack.

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