Coffee Crumb Cake Muffins

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/4 tsp Baking powder
  • 1/2 tsp Cinnamon, ground
  • 2 3/4 cups Flour
  • 1 tsp Salt
  • 1 1/4 cup Sugar
  • 2 tsp Vanilla extract or 1 vanilla bean

• Dairy

  • 13 tbsp Butter, unsalted
  • 5/8 cup Whole milk

Found on mooreorlesscooking.com

Description

Ingredients

• 10 Tablespoons unsalted butter
• ½ cup plus 2 tablespoons whole milk
• 2 large eggs
• 2 teaspoon vanilla extract or 1 vanilla bean ( I used a vanilla bean, cut the bean in half, scrape seeds with a sharp knife or use your thumb nail like I did)
• 2¼ cups all-purpose flour
• 1 cup sugar
• 2¼ teaspoons baking powder
• 1 teaspoon salt
• For the Topping
• 3 Tablespoons cold, unsalted butter, cut into ½-inch cubes
• ½ cup all-purpose flour
• 3½ tablespoons sugar
• ½ teaspoons ground cinnamon

Directions

• Put a rack in the upper third of the oven and preheat oven to 350 degrees F.
• Line muffin pan with paper or foil liners.
• Melt butter in a small saucepan over medium heat.
• Keep an eye on the butter.
• Melt and cook down the butter until little brown bits appear in the pan.
• The crackling will subside and butter will begin to brown fairly quickly after that.
• Keep a close eye. I burned my first batch.
• Remove from heat.
• If using vanilla bean, split the vanilla bean down the center, scrape the seeds out, and in a small bowl, rub the vanilla beans into the granulated sugar.
• I used my fingers.
• Set aside.
• In a medium bowl, whisk together milk, eggs, and vanilla.
• Add the brown butter and stir to combine.
• In a large bowl, whisk together flour, sugar, baking powder and salt in a medium bowl
• Add milk and butter mixture all at once, and stir gently to combine.
• To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.
• Sprinkle evenly over the batter in the cups.
• Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.
• Keep an eye on them… they dry out quickly.
• Cool in pan on a rack for 15 minutes then remove from the pan.
• Serve warm or at room temperature.