If you are a cheapskate like me (that’s right, I own it), you will do anything to save a penny – but, I am here to tell you a very important place to not cut cost! My # 1 mistake in the kitchen was buying an off brand plastic wrap. Don’t do it. Save yourself hours of time wasted cursing at yourself as you un-cling cling-wrap from itself, clean up small cuts from its horrible box and in general end up throwing more then you’ll actual end up using away. If you buy cheap plastic wrap, a muppet pours pop rocks into a fish tank. You wouldn’t want that to happen, right?
Seriously, it may be funny the first few times you laugh at yourself fighting the cling wrap, but after you’ve prepped 4 dishes for a party, you don’t want to spend more time fighting the plastic wrap then you need to. Most likely, you’ll just want to find your pillow to snuggle with. On top of it all – it wont cling to the actual plate or dish you need it to. See, tragic. Buy the good stuff.
Coffee Cake Muffins
Adapted from Sweet Tooth Blog
Ingredients:
For the muffins:
2-1/2 cups all purpose flour- 1/2 tsp baking soda
- 1-1/4 tsp baking powder
- 1/2 tsp salt 1/2 cup plus
- 2 tbsp unsalted butter, at room temperature
- 1 cup sugar 3 large eggs
- 1-1/2 tsp pure vanilla extract
- 1-1/4 cups sour cream
For the streusel topping:
- 2-1/4 cups all purpose flour
- 3/4 cup packed dark brown sugar
- 2-1/4 tsp ground cinnamon
- 3/4 tsp salt
- 1/2 cup plus
- 2 tbsp unsalted butter
For the milk glaze:
- 1-1/2 cups confectioners’ sugar
- 3 tbsp milk
Preparation:
Preheat oven to 350 degrees. Line 24 standard muffin tins.
Whisk together flour, baking soda, baking powder, and salt.
In a separate bowl, with an electric mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating until each is incorporated. Stir in vanilla by hand. Add flour mixture and sour cream, stir until just combined.
Divide batter evenly among lined cups.
For the streusel: whisk together flour, brown sugar, cinnamon, and salt. Cut in the butter using a pastry cutter or your fingers, until combined but still crumbly.
Sprinkle half of the streusel over the muffins, pressing it into the muffins. Sprinkle the other half evenly over the muffin.
Bake for 20 minutes or until cake tester comes out clean, rotating pans half way through. Transfer tins to wire racks to cool completely before removing muffins.
Once cooled, prepare milk glaze by whisking together sugar and milk – Remove muffins from tin and place on a wire rack set over a cookie sheet and drizzle evenly with milk glaze
I cooked my booty off this weekend and wanted to make something simple that I knew Handsome would enjoy today. He fancies himself a streusel topping so I figured I’d keep it simple with this one. We wont talk about that bread I made today that didn’t rise… >.>
These turned out nice, though I am not sure where the mountain of streusel topping I put on each one disappeared to inside of my oven. Next time I will swirl some in with a toothpick before topping again.
My name is Kita. I am a 20 something girl geek and website/graphic designer who can rock an apron like there is no tomorrow. 
Oh, I love coffee cake! Coffee cake muffins would be amazing! I am absolutely with you on the plastic wrap. The good stuff makes life a lot easier.
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Wow! These look absolutely amazing! YUM!
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Delicious. Nothing like individual servings to make things easier.
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I couldn’t stop laughing! I have bought the cheap wrap and yes it is
a terrific pain! I agree buy the good stuff.
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Holy cow these look amazing!
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mmm this looks sooo tasty! I love coffee flavoured desserts..
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These muffins look amazing! I love coffee cake, but have never though of turning it into muffins. Thanks for sharing!
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Great inspiration of coffee cake cupcakes. Great idea! I also enjoyed your riff on cling wrap. We go to Italy twice a year for our cooking school, and we ALWAYS bring cling wrap and tinfoil. They are two essentials of my kitchen.
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