Buttermilk Crumb Muffins

11.06.2012


Buttermilk Crumb Muffins

A very summery spring is happening around these latitudes. The heat is starting to be felt and it talks of very hot summers. I guess baking will not be the smart thing to do around christmas, but for now the oven is on and I happily spend hours in the kitchen.
Today we are making really wonderful buttermilk crumb muffins for our Tuesdays with Dorie group, by contributing baker Marion Cunningham


Buttermilk Crumb Muffins

A very old fashioned style recipe that reminds me of the first time I tasted crumb cake. The one that was labeled new york crumb cake and came wrapped tightly in plastic. I remember looking forward to it when the coffee cart arrived despite it´s very generic flavor, which is something that happens a lot when you´re young and your mother isn´t exactly the baker kind. But these muffins taste very good,  have a light faintly spicy crumb from the cinnamon and freshly grated nutmeg, and just enough sweetness to make it very easy to polish them off with the first two sips of coffee.

Buttermilk Crumb Muffins

One thing I find hard about muffins is that I like them the first day, the first hours really after they are baked. After that they just start loosing a bit of their unique qualities with every passing hour. These were a nice surprise. They are very moist and stayed that way for hours. Though I cannot say what happened the next day since I gave them to my dad and his girlfriend and they simply ate them happily, oblivious to the details I wanted. So I guess they are good the next day too.
On the other hand I love to eat toasted muffins, so I can´t complain even if I decide to freeze them. Just toast them for a few minutes and they are heaven.


This recipe starts with a crumble made with brown sugar (I used dark), flour and butter (sorry but I ditched the shortnening called for in the recipe), which I made in my food processor. Some of it is reserved to use as an actual crumb layer, and the rest is mixed with spices and wet ingredients to make your typical muffin with a crumb crust. Much like this lemon blueberry cake. Don´t fill the paper cups too much, since it´s the type of batter that spreads to the sides, giving you flat mushroom caps that spill over the sides of the muffins. And they tend to stick. So if you make them remember to fill them only two-thirds.


Other than that, they bake like any other muffin, taste great, have a spicy sweet flavor perfect for a cup of tea or coffee and make a quick apple cake that I will share with you tomorrow. The batter lends itself to a few additions like fruit or nuts, so they might just become your new favorite breakfast. 
For now, head over to Lisa´s blog, Easier Than Pie. She´s our host today and the place where you´ll find the recipe.




15 comments:

  1. Agree the muffins came out just as the recipe said they would with moist, crumb!! I wasnt too imprssed with the topping though...

    they were old school...i think there are much better variations out there!! but yours look textbook perfect!!

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  2. Your muffins are beautiful. They had a great flavor. Sadly mine look like the Grand Canyon, I photoed them because no one would believe me otherwise. Not a good day for cooking at my house!

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  3. Moist soft and fluffy traditional deliciousness my friend :)

    Cheers
    Choc Chip Uru

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  4. Paula, your Buttermilk Crumb Muffins rose so perfectly, they look amazingly delicious! And they reminded us of coffee cake too. Love the colorful dotted muffin liners that you used and the terrific pictures that you took!
    P.S.: The other day when we visited a Country Fair, we watched as a weaver was creating the most wonderful pure linen cloth and I was thinking of you and your wonderful fabrics and how much you would probably have enjoyed watching her crafts(wo)manship as well.

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    1. Linen is not manufactured here anymore since soy crops took over, so I would love to see that made by hand! Maybe one day we can meet and go on fabric expeditions Andrea!

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  5. Love your liners, they look so festive :)

    I agree with everything you said about these muffins.. They are perfect coffee cake or breakfast item, so simple but tasty.. I like that they are delicately flavoured..

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  6. Yours look great; I love the liners you used. I was pleasantly surprised by these. Very tasty and very easy.

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  7. I like the dark color of your muffins, especially next to your red muffin liners! So pretty!!!

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  8. Your photos are beautiful. Your muffins are picture perfect and love the polk-a-dot liners.

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  9. Looking at the muffin cups, I am thinking X-mas right away :) And if this is the muffin tin that you usually use, I am quite jealous how neat looking it is! The muffins look simply gorgeous!

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  10. I love that these hold their flavor over time. This looks like a great muffin for our cooler winter mornings!

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  11. Wow, it's just starting to get cold here. Warm weather sounds so nice! I'm glad to know these worked with butter. I might try that next time.

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  12. Paula, These look wonderful and I’m so sorry I missed them. Looking forward to catching up with this one. Crumb cake is a favorite of mine…Yum!

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  13. I definitely agree. It can easily be a base recipe for so many different breakfast muffins or cakes. Yeah!! We should make a flavor overload with these! Woo!

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  14. Paula, your muffins are beautiful and look so cute in those lovely liners. Yummy!

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