Thursday, October 24, 2013

Cinnfully Delicious Cinnamon Cake Muffins

Need some aroma therapy?  I've been working on a recipe for individual sized coffee cakes since March...something like a marriage of a coffee cake and muffin.

Speaking of future daughter in law invited us to her dissertation hearing for her Doctorate Degree from Ohio University, Athens, last spring and I volunteered to bring some food.  The hearing was in the morning, so I wanted to bring some kind of coffee cake packed with lots of cinnamon and the traditional streusel topping, but in individual portions that could easily be grabbed and eaten. 

While experimenting with recipes for coffee cakes I reduced the ingredients to 1/3 batches so I could experiment freely and not feel like I wasted a lot of food if my experiment was an epic failure. 

After several trial runs, this recipe far surpassed all the others, and is becoming a family favorite.

Now that the weather is getting colder, every time I make Cinnamon Cakes my house smells so delicious, so much better than a chemically candle and so much yummier for you...and a friend!

Pack these cakes up for an awesome gifty.  

Or bake in decorative paper trays, they practically wrap themselves.

Cinnfully Delicious Cinnamon Cake Muffins

Preheat oven to 350 degrees F.  Spray a muffin tin with butter flavored cooking spray, or use cupcake liners.
There are three components to make separately, batter, filling and topping, makes 12 muffins.

In a medium sized bowl mix until combined:
1/2 cup butter, melted
3/4 cup milk
2 large eggs
1/4 cup sour cream (you can sub Dannon Vanilla Yogurt)
1 3/4 cups all purpose flour
3/4 cup granulated sugar
1 Tablespoon baking powder
1 Tablespoon cinnamon
1/2 teaspoon salt

With a spoon, mix the following in a small bowl:

2 Tablespoons cinnamon
1/2 cup crushed pecans
3/4 cup granulated sugar

With a spoon or fork, mix the following in a small bowl until crumbly: 

1/3 cup flour
1/2 cup granulated sugar
1/4 cup melted butter
1 teaspoon cinnamon
1/4 cup crushed pecans(optional, if you do not use pecans, reduce butter to 3 Tablespoons)

Divide the batter evenly between the muffin cups, about 2 heaping teaspoons each. Next layer 2 teaspoons of cinnamon filling, go back and fill in any muffins that could use a bit more to use up all of the filling mixture.  Top with another layer of batter, about 2 teaspoons each.  Finish with topping, evenly distributed on each muffin.

Bake for 25 minutes or until lightly brown.

To check if done, a knife or toothpick inserted in the center of your muffin will come out without crumbs.

Blessings to you, from our house to yours

P.S. Dear future daughter in law received her Doctorate degree, we are so proud of her!

Topping without pecans:
With a spoon or fork, mix the following in a small bowl until crumbly: 

1/3 cup flour
1/2 cup granulated sugar
3 Tablespoons butter
1 teaspoon cinnamon

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