Thursday, October 28, 2010

Coffeecake Muffins


This past weekend I attended two very different but equally wonderful weddings.

Saturday evening, Mr. Vittles' childhood friend was married at a beautiful country club in a traditional fashion.  Then Sunday morning, my childhood friend, Vanessa Vittles, was married to her (very) long-time boyfriend in a low-key beach wedding with just their close friends & family.

Since I already endured the (sometimes-amazing-but-mostly-hellacious) process of planning a large, traditional wedding, I now have a greater appreciation for what couples go through trying to decide how they want to get married and how to to make it happen. 

And, particularly in light of Mr. Vittles and I recently celebrating our first anniversary, these weddings have made me feel a bit nostalgic. 

For only being married a year, Mr. V and I have been through a lot.  As many of you already know, my mother passed away not more than two weeks after our wedding - and I don't know how I could have gotten through the single most devastating event of my life without my new husband.

It didn't take us long to figure out that the promise to love each other through good times and bad is definitely no joke, but I believe we are a stronger couple for it.

When you think about it, finding one person you want to spend the rest of your life with is a pretty amazing thing.  And the evolution of a relationship from casual dating, to serious commitment, to engagement, to marriage,  kids & beyond is astounding as well.

I look at people like my grandparents, who have been together 60 years, and wonder - what must it feel like to have a permanent fixture in your daily life for that long?

The thought that Mr. Vittles and I (and so many of our friends who've found their soulmates) have the rest of our lives to find that out gives me The Warm Fuzzies inside.  Maybe I'm turning into a mush in my old age, but it's official - seeing people in love makes me smile!

In any case, a special day calls for special treats.  I brought these muffins to the breakfast following Vanessa's wedding, where our very pregnant and (admittedly) very hungry friend Mary Vittles could not stop raving about how delicious they were. 


She asked for the recipe, but not for herself - she plans to have her wonderful husband Brent make these for her.  So Brent, get out your food processor (and about 5 bowls) and get to work!  You're cooking for three now, fella.

Oh, snap.  There's those Warm Fuzzies again.  :)
 
Coffeecake Muffins

Make Streusel/Cinnamon Filling:
  • 8 T. granulated sugar
  • 1/3 C. packed light brown sugar
  • 1/3 C. all purpose flour
  • 1 T. ground cinnamon
  • 4 T. butter, cut into 1/2" pieces and chilled
  • 1/2 C. pecans (optional)
Pulse 5 T. granulated sugar with brown sugar, flour, cinnamon, and butter in food processor until just combined.  Reserve 3/4 C. mixture for cinnamon filling.  Add pecans, if using, and remaining granulated sugar to food processor with remaining sugar mixture and pulse until nuts are coarsely ground.  Transfer to bowl and set aside for streusel topping.  Do not wash food processor.

Muffins:
  • 2 large eggs
  • 1 C. sour cream
  • 1 1/2 t. vanilla
  • 1 3/4 C. all purpose flour
  • 1/2 C. granulated sugar
  • 1 T. baking powder
  • 1/4 t. salt
  • 5 T. butter, cut in chunks & softened
Adjust oven rack to middle position and heat oven to 375 degrees.  Line muffin tin (12 muffins) with paper liners.

Whisk eggs, sour cream, and vanilla in bowl.  Pulse flour, sugar, baking powder, salt, and butter in food processor until mixture resembles wet sand.  Transfer to large bowl.  Using rubber spatula, gradually fold in egg mixture until just combined.

Place 1 T. of batter in each muffin cup and top with 1 T. cinnamon filling.  Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter.  Sprinkle streusel topping evenly over batter. 

Bake until muffins are light golden brown and toothpick inserted into center comes out with a few dry crumbs attached, 22 to 28 minutes.  Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.

Muffins will keep in airtight container at room temperature for up to 3 days.  Makes 12 muffins.

Recipe from Cook's Country

3 comments:

  1. aww. after reading this post i want to make these muffins.

    ReplyDelete
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