Coffee Cake Muffins

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Final Product

They came out a little sunken today possibly because the oven wasn’t heated to the proper temperature. But they still tasted terrific.

I received this cookbook as a gift and first made these muffins in December of 2004, but it took me a long time to figure out how to adjust the recipe to work well at 7,000 feet in elevation.

Now I have been gluten free for about four years and no longer use the high altitude directions. Somehow gluten free flours don’t require the adjustment.

Here is the recipe with gluten free and high altitude options at the bottom of the page.

Title: Coffeecake Muffins

By: Baking Illustrated

Comments: Nice alternative to coffeecake. Original recipe from Baking Illustrated: The Practical Kitchen Companion for the Home Baker was made in a food processor. The directions, high altitude, and gluten free options were written by me.

Makes: 12

Ingredients:
1/2 cup pecans
1/4 cup packed dark brown sugar (1 3/4 ounces)
1 teaspoon ground cinnamon

2 cups unbleached all-purpose flour (10 ounces)
1 cup granulated sugar (7 ounces)
1 teaspoon salt

8 tablespoons unsalted butter, cut into pieces and softened
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract

Directions:
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees Fahrenheit. Grease a standard 12 cup muffin tin and set aside.
2. Streusel: Finely chop nuts. Place in small bowl, add dark brown sugar and cinnamon. Mix and set aside.
3. In large mixing bowl measure flour, granulated sugar, and salt. Mix in softened butter with a wooden spoon. Remove 1/2 cup of mixture; add and mix into nut mixture. Reserve 3/4 cup of nut mixture for batter and the remainder for topping muffins.
4. Whisk sour cream, egg, and vanilla together in small bowl, and stir into flour mixture in the large bowl. Stir only until moistened. Gently stir in the saved 3/4 cup streusel mixture.
5. Divide batter among muffin cups and sprinkle with scant tablespoons full of reserved streusel. Bake 18 minutes, rotating pan halfway through. Place tin on a cooling rack and allow to cool a few minutes before serving.

Notes:
High Altitude Directions
Alter quantities of the following to:
2 1/8 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
Bake at 25 degrees higher temperature.

Gluten Free Directions
Replace all-purpose flour with:
1 1/4 cup gluten free all-purpose flour
1/2 cup gluten free oat flour
1/4 cup ground flax seed
Allow batter to rest 15 to 30 minutes before baking.

 

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