NEW YORK-STYLE CRUMB CAKE MUFFINS

(from magic8260’s recipe box)

Serves 12 people

Ingredients

  • Crumb Topping
  • 1/3cup granulated sugar (2 2/3 ounces)
  • 1/3cup dark brown sugar (2 2/3 ounces)
  • 3/4teaspoon ground cinnamon
  • 1/8teaspoon table salt
  • 8tablespoons unsalted butter (1 stick), melted and still warm
  • 1 3/4cups cake flour (7 ounces)
  • Muffins
  • 1 1/4cups cake flour (5 ounces)
  • 1/2cup granulated sugar (3 1/2 ounces)
  • 1/4teaspoon baking soda
  • 1/4teaspoon table salt
  • 6tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
  • 1 large egg
  • 1 large egg yolk
  • 1teaspoon vanilla extract
  • 1/3cup buttermilk
  • Confectioners' sugar for dusting

Directions

  1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

  2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line standard-sized muffin pan (cups have 1/2 cup capacity) with baking-cup liners.

  3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

  4. Using 1/4-cup measure or ice cream scoop, divide batter evenly among muffin cups; using small rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter (about 1/4 cup of crumbs per muffin), beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of muffin comes out clean, about 20 minutes. Cool muffins in pan for 5 minutes, then transfer to wire rack at least 20 minutes. Dust with confectioners’ sugar just before serving.

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