Coffee Cake Muffins

Not that pretty, but sure are yummy -- Best to make and eat at home! The texture really is more like coffee cake and not thick/heavy like a muffin. They are very sweet and taste almost sugar cookie-y. I think I'll cut back just a little on the sugar. I also used cupcake liners and probably overfilled a little more than I should have, which could account for their deformity instead of magazine picture-perfect. Next go round I'll make 14 or 16, there was certainly enough batter and more still of the streusel topping. That will also reduce the calorie count, as each of us all ate 2 (or 3!). I also skipped the golden raisins. The box I had were a little suspicious looking but only 1 week from stamped box date.

COFFEE CAKE MUFFINS

6 tablespoons unsalted butter, room temperature

1/2 packed brown sugar

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

2 large eggs

3/4 cup low-fat buttermilk

3/4 cup golden raisins

Preheat oven to 350. In small bowl using your fingertips, combine 2 tablespoons butter, brown sugar and 1/2 cup flour; set aside.

In a medium bowl, whisk together remaining flour, baking powder, baking soda and salt. In a separate large bowl, with an electric mixer, beat remaining 4 tablespoons butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition until combined. Add flour mixture and buttermilk in alternating batches, beginning and ending with flour mixture, beat until just combined. Fold in raisins.

Divide batter equally into cups, top with brown sugar mixture. Bake until browned and centers comes out clean, 20-25 minutes. Let stand 5 minutes before lifing muffins onto cooling rack. Serve warm or at room temperature. Makes 12.

Everyday Food, #32, May 2006, page 24