Coffee cake muffins

I decided that I needed to bake something today, but I wasn't sure what. I ended up making coffee cake muffins. I started with this recipe, but changed it a lot.

This is what I ended up with:

4 cups cake flour (or use this
1-1/2 cups white sugar
1 tablespoon and 1 teaspoon baking powder
1 teaspoon salt
1 cup butter
2 egg
1 cup of milk
1 cup sour cream
1 tablespoon vanilla extract
1/2 tsp lemon extract
1 tsp cinnamon
1 tsp ginger
1/2 tsp all spice

For the crumbles:
1 cup all-purpose flour
1-1/3 cups brown sugar
2 teaspoons ground cinnamon
1 tsp ginger
1/2 tsp salt
1/2 tsp cloves
1/2 cup butter, melted
1/2 tsp vanilla extract
1/4 tsp lemon extract

Directions:
Make crumbles first. Melt butter, and stir all ingredients together. Add more flour if needed to form crumbles. I'm not exactly sure how much it will take, I don't usually measure the flour or sugar, just add it until it's right. Once it forms crumbles, set aside.
Sift together sugar, salt, spices, flour, and baking powder. Cut butter into chunks and crumbled into the flour with your fingers until it's mostly combined, then beat with a mixer until no large chunks remain and it's sort of like wet sand. Wisk together milk, extracts, and eggs. Mix sour cream into milk mixture and then slowly stir into flour mixture. I started using the mixer but a spoon worked better.
Mix until combined and then spoon into muffin tins lined with muffin papers. Only fill about a quarter of the way full, and then put about 2 tbs of crumbles in, and fill the rest of the way up. You can put crumbles on top, or you can just put them in the middle.
Bake at 350 for 16-20 minutes.**

Notes:
Ok so I added about 1/2 cup less sugar because I ran out and figured it'd be sweet enough. They were pretty good, but I think they would have been better with the other 1/2 cup. Also, I had an extra 1/2 cup of sour cream in there. I added that first and then got worried that the batter looked so thick so I added a cup of milk. They're still good but I think they're a little too moist. I'm eating one now though after they've cooled down and they're pretty freaking good, I have to say :P I almost didn't add the lemon extract, I just did because I was watching a show on the Cooking Channel and they had a woman who made amazing coffee cake with lemon extract and it inspired me :P

Also, the Daring Baker's challenge was announced today... obviously I can't say what it is, but it's totally different from anything I've made before and I'm nervous but excited! :) pictures will be posted on the 27th of this month.

Coffee Cake

I make this almost every weekend and it gets eaten right away. Super yummy!


Cinnamon Streusel Coffee Cake
Adapted from Allrecipes.com

2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 egg
1/4 cup of milk
1/2 cup of sour cream
1 1/2 teaspoons vanilla extract

1 1/2 cup all-purpose flour- I'm not exactly sure on this, I generally just add flour to the butter and cinnamon mixture until crumbs form.
1 1/3 cup brown sugar
1 tablespoon ground cinnamon
1/2 cup butter

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 8x8 inch pan.

Make the streusel topping: In a medium bowl, melt partially butter in microwave. Add brown sugar, cinnamon, and flour. If mixture is more of a paste than crumbles, add flour (a little at a time), until a crumb texture is reached. I generally use my hands when it gets closer to crumbs, I find it works best that way.

2. In a medium bowl, combine flour, salt, baking powder, and cinnamon, set aside. In a large bowl stir egg, milk, vanilla extract, and milk. Add dry ingredients to wet ingredients, stir until just combined, and fold in sour cream.Pour half the batter into prepared pan, sprinkle half of the streusel mix over batter, pour the rest of the batter into the pan and top with the remaining streusel.

3.Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


I apologize in advance if my directions aren't clear enough. The ones on the original recipe were rather bizarre.