Sunday, January 25, 2009

Coffee Cake Muffins

It's been awhile since I've posted anything, has it not!? Life got in the way, honestly. Way to many things going on that I really have no found the time to bake and/or cook at all. From family issues to friend issues, to relationship issues to illness issues, it's been really nonstop in the life of Tarah. For the past week though, slowly but surely, things have been starting to slow down. Not so unbalanced as it was last month.

Really, it all started getting worst once Christmas came around. It seemed like everything was headed straight down the gutter. Nothing seemed to be going right, no one knew what to do. The whole time threw all this chaos, I've been staying away from the house. I felt it'd be better that way. It was a good things I did, honestly.

The whole time I spent my time with my boyfriend, who really always up-ed my mood. It became hard for me to even be negative after being with him, even when I came home to news I really didn't want to hear. I've just been telling myself "Think of the beauty still left around you and be happy." I started to cherish everything a bunch more, and stopped looking at the negativity of things. I almost feel like a new person, I guess you could say.

"You have to put up with a little rain to get to the pot of gold at the end of the rainbow."


For Streusal Topping

1 cup packed brown sugar
1 cup flour
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 cup chilled butter, cut into small pieces

For Muffins

1/2 cup butter, room temperature
1 3/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
1 cup granulated sugar
1 tsp. vanilla extract
2 large eggs

1. Preheat oven to 350 degrees. Butter and flour a muffin pan.

2. In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.

3. In a small bowl, whisk together flour, baking powder, and baking soda; set aside.

4. Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.

5. Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.


Unknown said...

That looks scrumptiously delicious! Glad you are back. :)

Anonymous said...

Those would make the perfect breakfast for my morning meetings at work!

Anne said...

These look awesome, thanks! My husband is going to love them!

LizNoVeggieGirl said...

So glad to see you posting again!! I've missed you and your treats!! :-)

Snooky doodle said...

i m glad you re better now. these muffins looks so delicious. i like the crumb topping on top.

Donna-FFW said...

These look absolutely lovely. They would be so pretty on a brunch platter. Bet they tasted awesome! Thanks for sharing.

test it comm said...

Those muffins look good!

Anonymous said...

Welcome back! Glad to hear things are starting to settle down a bit for you. The muffins look divine. :-)

Kinton said...

yummy yum

Now if only you lived in San Francisco, and we were neighbors, I'd bring coffee and come over EVERY DAY!


Tarah at Genesis of a Cook said...

Thank you everyone!!

RecipeGirl said...

We all get busy- don't worry too much. Glad things are starting to calm down for you. I always love seeing what you bake :)

Anonymous said...

Hi, I just found your blog and am in love! I too love to cook and bake! People say I am funny when I tell them it relaxes me.

Anyways, can you post a recipe, can you tell me how many it makes or how many servings?

I want to make these muffins, but I need to take them to church. It would be great to know if I have to double or triple the recipe when I purchase the ingredients.

thanks again for the great site!

Maris said...

These look great! Built-in portion control!

Anonymous said...

This is a horrible recipe. Did you even make it before you posted the recipe up here with a picture of a purchased muffin?

The recipe does not even tell you how many muffins will be made, or how much muffin mix or filling to put in each. These did not work at all. I am surprised, because you have some other great recipes, but this one is terrible.

heymom said...

These muffins are wonderful! I baked them this morning and brought them to share at a group breakfast. Everyone loved them! I used a regular sized muffin tin, filled them to the top, and the recipe made one dozen large muffins. I am new to your blog and look forward to trying more of your recipes. Bravo!

michelle said...

I tried this recipe and it was great. I doubled it to make 24 muffins, although you definitely do not need to double the struesal, i have a lot left over. I also added some salt to the muffin part of the recipe, only 1/2 t. Thanks for the great recipe, our soccer team really enjoyed them.

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Anonymous said...

These are great! I just made a batch and they are light and delicious, the only change I made was: I used low fat sour cream, and I added toffee bits to the streusel, but they worked out great. I am a terrible cook and not the best baker but I found this very easy to follow and the best plus was that there was not a huge ingredient list.

Logan said...

sincerely and never provide this type of pie, but I would like to buy some, now go to the market and buy and buy viagra and I take the ingredients to prepare.

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