Cookie Butter Crumb Muffins
This isn’t a coffee cake recipe but it is the next best thing to it. I think of it as bite size pieces of coffee cake in the form of muffins. Does it get better than that? Actually, yes considering these have the added benefit of cookie dough flavoring. Excellent!
Adapted from and inspired by a recipe on www.bakingbites.com
Click here for recipe
Topping
½ C (2 ¼ oz/60 g) all-purpose flour
¼ C (1 ¾ oz/50 g) light brown sugar
¼ t ground cinnamon
pinch of salt
3 T (42 g) unsalted butter, cold, ½-inch cubes
Muffins
1 ¾ C (8 ¾ oz/248 g) all-purpose flour
1 t (4 g) baking powder
½ t (3 g) salt
¼ C (4 T/57 g) unsalted butter, softened
½ C (3 ½ oz/99 g) light brown sugar
½ C (5 oz/140 g) cookie butter*
1 large egg, room temperature
½ t vanilla extract
¾ C (177 ml) milk, room temperature
* Note: I used Biscoff Cookie butter but Trader Joe’s Speculoos works equally as well if you can’t find Biscoff.
Place oven rack in middle position and heat to 375° F (191°C). Line 12-cup muffin pan with paper liners or thoroughly spray with nonstick baking spray with flour.
Topping – Combine flour, brown sugar, cinnamon, and salt in medium bowl. Add butter, and mix with pastry blender, a fork, or your fingers until mixture forms crumbs. Set aside.
Muffins – In medium bowl, whisk together flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, and cookie butter until thoroughly combined. Add egg and vanilla, and mix well. Reduce mixer speed to low. Add flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
Divide batter among muffin cups, using about 3 tablespoons of batter in each cup. Sprinkle crumb topping over muffins.
Bake 20 to 25 minute, or until muffins are lightly browned and a toothpick inserted into center comes out clean. Rotate pan one half turn midway through baking. Cool muffins in the pan for 10 minutes and then transfer them to wire rack to cool completely.
Makes 12 muffins
Click here for Baker's Notes
22 Oct 18 – Followed recipe as written using Tillamook butter and WinCo’s Biscoff cookie butter. Made crumb topping in medium glass bowl which was a good fit. I was a little disappointed in the crumb topping. It made a large amount but the crumbs were small and I was hoping for large. I tried refrigerating the topping in hopes of firming up the butter which would allow me to make larger crumbs. It did not. Next time I might increase the amount of butter to see if I can get larger crumbs. The crumb topping in the final product was good and tasted great. I used the metal bowl for the dry ingredients and the hand mixer to cream the butter and flour mixtures. The hand mixer was more than capable for the job as the stand mixer definitely would have been over kill. My large cookie scoop (approx 3 T) worked well filling the muffin cups, without liners, 2/3 full leaving ample space for the crumb topping. Baked in island oven on radiant heat for 20 mins. The muffins rose nicely giving them a good muffin appearance. Unfortunately I first checked them at 20 mins, or the shortest recommended time and they were already fully baked. Next time, I would check for doneness around 18 mins. They were slightly dry, maybe to being over done, but had OK texture and good flavor.