New York Style Crumb Muffins

Crumb Topping

1/3 Cup sugar

1/2 cup brown sugar

3/4 tsp. cinnamon

1/8 tsp. salt

8 Tbsp. butter, melted

1 3/4 cup. cake flour

 

Muffins

1 1/4 cup cake flour

1/2 cup sugar

1/4 tsp. baking soda

1/4 tsp. salt

6 Tbsp. butter, softened and cut into 6 pieces

1 large egg

1 egg yolk

1 tsp. vanilla

1/3 cup butter milk 

Preheat oven to 325 degrees.  Fill a muffin tin with muffin liners.  In a medium bowl whisk the sugars, cinnamon, and salt.  Pour the butter over the top.  Use a wooden spoon and mix until everything in evenly incorporated.  Add the cake flour and mis until thick and cohesive.

In a stand mixer bowl attached with the paddle mix flour, sugar, baking soda, and salt on low.  On low speed add the butter one piece at a time.  The batter will have moist clumps, but no visible butter chunks.  Will take 1 to 2 minutes.  Add the egg, yolk, and vanilla to butter mix.  Beat until light and fluffy.  Use 1/2 cup measuring cup and fill the muffin liners.  Generously sprinkle the crumb topping on top.  Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.  Let cool 5 minutes before transferring to a cooling rack.  

Taken from Table For Two Website

 

Tiffany

2014

 

Doughnuts

2 T       yeast

¼ C     warm water

1 ½ C  warm milk

½ C     white sugar

1 t.       salt

2          eggs

1/3 C   shorting

5 C       Flour

Glaze:

1/3 C   Butter

2 C       powdered sugar

1 ½ t    vanilla

4 T       hot water as needed

Let the dough raise and then roll out.  I used a wide mouth mason jar ring and the wrong end of a frosting tip for the center. Fry and glaze the donuts while they are still hot!