Hi Friends. This week has just flown by. I guess that's what happens with these short weeks. I can't believe today is Friday! Yay!!
Speaking of the weekend, I like to slowly wake up on Saturday mornings while Mr. Schwartz basically jumps out of bed before the sun comes up to watch his hunting shows. I wish I was kidding. In the process of waking up, I check facebook to see if anything super exciting has happened over night and then I start thinking about breakfast. Lately Mr. Schwartz and I have been around on Saturday mornings so I like to take some time to make a nice breakfast.
Last Saturday I came across these babies. And holy smokes, I needed them, like now. I came running (well kinda) down the stairs and exclaimed "I'M GOING TO MAKE JUMBO COFFEE CAKE MUFFINS AND YOU ARE GOING TO LOVE THEM!" I get an "okay" in response. Humf.
But, after one bite, Mr. Schwartz was whistling a different tune if you get my drift. That kid gobbled a huge jumbo coffee cake muffin down in about a minute flat. He even commented on how moist (yea, MOIST, it's a descriptive word that just happens to describe these perfectly) they were.
Make these tomorrow morning. I'm telling you, do it.
Musical Selection: Janglin' by: Edward Sharpe and The Magnetic Zeros
Jumbo Coffee Cake Muffins
Start by combining the streusel. Mix the pecans, brown sugar, cinnamon, melted butter and a pinch of salt. Set aside.
Next, work on the batter. Combine the flour, baking powder and salt in a bowl. Whisk together to combine. Set aside. Combine the wet ingredients in the bowl of a stand mixer (or other bowl and use a hand mixer). Start with whipping the butter and sugar until fluffy. Add the eggs, scrape the sides and beat until fluffy(er), for about two minutes. Add the vanilla and almond extracts. Add the sour cream (or Greek yogurt). Take off of the stand and fold in the dry ingredients. Don't over mix.
Spray a jumbo muffin pan with baking spray and scoop one ice cream scoop of batter into the bottom of each cup. Sprinkle with streusel. Top with an additional scoop and a half (or so) of batter. Top again with streusel and press down gently. Bake in a preheated 325 degree oven for about 30 minutes. Check with a toothpick. When it comes out clean it is done. Be careful to not over bake.
Let the muffins cool a bit, then take them carefully out of the muffin tin. Be gentle since they have the swirl of streusel they might break in the middle and come out as a top and bottom. Put the muffins on a wire wrack to continue to cool.
While the muffins cool work on the glaze. Whisk together powdered sugar, melted butter, and vanilla. If the mixture looks too thick add more milk. Line a glass with a zip top bag and fill with the glaze. Cut one of the corners of the bottom of the bag and drizzle muffins with the glaze.
Serve with hot coffee and enjoy! : )
Also, note that these are fantastic the next day as well, they really didn't dry out at all. I stored mine back in the muffin tins and covered with press and seal (plastic wrap). I'm sure there is a better way to store them but it worked for us.
Recipe from: here