The America's Test Kitchen Family Baking Book
Coffee Cake Muffins
Page 41
Cuisine: North American | Course Type: Quick Breads/Muffins
View photos (2)Tags: baking muffins brunch quick breads America's Test Kitchen
Recipe Reviews
foodiewife from Monterey, CA
With the fall weather, comes crispier temperatures in the morning. That's when I love kick my baking into high gear. I love to bake muffins for my family to enjoy with a cup of fresh coffee. The preparation for this recipe took concentration, because a lot of the dry ingredients will be "divided". I did use my food processor, which helped to "cut" the cold unsalted butter into the dry mix. If doing this by hand, I would suggest grating the butter. It helps a lot! With that said, there's a little bit of fussiness to deal with. First, you making the cinnamon filling. I used a small scoop to add a tablespoon of dough into a well-greased muffin pan. Then, you add a generous 1 1/2 Tablespoon of the cinnamon filling, then add more of the dough on top. It didn't say to do this, but I realized I needed to spread the dough evenly to cover the cinnamon filling. These baked in about 20 minutes. As far as texture, they were very tender. Just be sure not to overmix! As far as taste... everybody loved them. I'd definitely make these again.
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