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Cinnamon Crumb-Cake Muffins Recipe

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This recipe for Cinnamon Crumb-Cake Muffins is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Topping
1/4 c (50 ml) all-purpose flour
2 tbsp. (30 ml) granulated sugar
1/2 tsp (2 ml) ground cinnamon
2 tbsp. (30 ml) butter
Muffins
1 1/3 c (325ml) all-purpose flour
1 c (250 ml) whole wheat flour
1/2 c (125 ml) packed brown sugar
1 tbsp. (15 ml) Magic Baking Powder
1 tbsp. (15 ml) ground cinnamon
1/2 tsp (2 ml) salt
1/3 c (75 ml) butter
2 eggs
1 1/2 c (375 ml) milk
1/2 c (125 ml) raisins

Directions:
Directions:
Grease 12 large muffin tins or line with paper baking cups.
Topping
Mix flour, sugar and cinnamon in small bowl or food processor. Cut in butter using on/off motion with processor or by hand with pastry blender or two knives until butter resembles coarse crumbs. Set aside.
Muffins
Mix flours, brown sugar, baking powder, cinnamon and salt in large bowl or food processor. Cut in butter as above. (If using food processor, transfer into large bowl.) Beat together with whisk or fork, eggs and milk until smooth. Stir into flour mixture with raisins, just until dry ingredients are moistened. Spoon into muffin cups using about 1/2 c (75 ml) batter for each. Sprinkle each with about 1 tsp (15 ml) topping mixture. Bake in a preheated 400ºF (200ºC) oven for about 20 min or until firm to the touch. Cool in pan 5 min. Remove muffins and cool on rack. Store in airtight container.

Number Of Servings:
Number Of Servings:
12 Large Muffins

 

 

 

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