Jumbo Coffee Cake Muffins

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

Start by making the streusel.  Chop up some pecans.

Dump them in a bowl with some brown sugar.

Cinnamon.

And melted butter.  Ah yea.

A pinch of salt, stir and you are set.  Set this aside.

Next start with the batter.  You will need flour.

Baking powder.

Salt.

Whisk them together and work on your wet ingredients.

Cream up some butter.

Add sugar and beat the heck out of it...for about two minutes or until fluffy.

Add the eggs, scrape the sides and beat until fluffy(er).

That's what I'm talking about.

Add the sour cream.  The recipe said you could use Greek yogurt as well.

Add vanilla.

And I did 1/2 almond extract as well.  This was probably the best decision I made all day.  Add half almond, I swear it takes this to a whole new crazy level.

Mix in the dry ingredients.  I didn't use the stand mixer for this, I just folded it in with a rubber spatula.

Mix it uuup.  It should look something like this.

Spray the heck out of a jumbo muffin tin.  I use the cooking spray that has flour in it. Love.

Plop an ice cream scoop (I use the Pampered Chef muffin scoop--thanks Momma! Seriously, that thing is sweet).

I flattened it down a bit with this goopy rubber spatula.

Top with a bit of streusel.  Now we are talking.

Top with additional batter.  I did about a scoop and a half which ended up being perfect.

Top with additional streusel.  I pressed it down a bit so it stuck to the batter.  I baked these for about 30 minutes and checked them with a toothpick.  I think ultimately they were 33 minutes until they were done.  Don't over bake these, they don't deserve it.

Oh hello loves.

After they get out of the oven, work on the glaze.  I didn't think this would be necessary but honestly, its wonderful. So, take some powdered sugar and add melted butter.  Off to a good start.

Add vanilla.

And a little half and half...or milk.

Give it a stir, break your whisk.  Obviously this was a bit too thick.  I added more milk...and whined to Mr. Schwartz about my broken whisk and how we don't have any kitchen supplies and he needs to buy me flowers more and rub my feet.  I'm a treat.

Moving on to more important things, take a cup and line it with a zip top bag.  Fill the bag with the glaz and cut the corner off one of the bottom corners.

Drizzle your new friends with glaze.

Oh. Em. Geeeee.

Saturday breakfast perfection.

Told ya. 

Jumbo Coffee Cake Muffins

STREUSEL INGREDIENTS

• 1/4 cup brown sugar
• 1 cup chopped pecans, finely chopped
• 1 tablespoon butter
• 1 teaspoon cinnamon
• Pinch of salt

• 
  
• 
  

MUffin INGREDIENTS

• 2 cups flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cup sugar
• 1/2 cup butter at room temp
• 2 eggs
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

• 
  
• 
  
•  
• 
  

GLAZE INGREDIENTS

• 1 1/2 cups powdered sugar
• 2 1/2 tablespoon half and half or milk
• 1 teaspoon vanilla
• 1 teaspoon butter, melted 

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

• 
  
•