Time 55m Yield Makes 12 jumbo muffins Number Of Ingredients 14 Steps:
Prepare streusel topping: 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. Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside. 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. 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. Dust with confectioners’ sugar, if desired.
Time 40m Yield 12 Number Of Ingredients 17 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl. Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise. Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Yield Makes one 20-inch cake Number Of Ingredients 10 Steps:
Heat oven to 400 degrees. Lightly brush a 20-inch nonstick deep-dish pizza pan or cake pan with butter. Dust with flour, and shake to remove any excess. Lightly brush the outside of a small ramekin with butter. Dust with flour, and shake to remove excess. Place the buttered ramekin in the center of the prepared pizza pan; set aside. In a large mixing bowl, combine the flour, 1 1/2 cups sugar, and the baking powder. Whisk ingredients to combine. In another large mixing bowl, whisk together the melted butter, the milk, the eggs and egg yolks, the lemon zest, and the vanilla. Add the butter mixture to the flour mixture. Whisk together until all of the flour has been incorporated. Spoon the batter around the prepared pan, working from the inside of the pan to the outside (the pan will not be filled completely, and there will be a border from the edge of dough to pan). In a small bowl, mix together the egg white and the remaining 1/2 cup sugar; sprinkle mixture over the batter. Bake cake until golden brown, 20 to 25 minutes. Transfer to a wire rack. While the cake is still warm, use two forks to gently lift the ramekin out of the center of the cake. Let cake cool completely, and serve.
Yield 12 Number Of Ingredients 19 Steps:
- Preheat the oven to 375 degrees. Line a 12-cup muffin pan with baking cups and then coat lightly with cooking spray. 2. SOAK THE RAISINS: In a medium mixing bowl, toss the raisins and Amaretto. Let the flavors meld while you put together the batter. 3. MAKE THE BATTER: In a large mixing bowl, whisk together the flour, sugar and baking powder. 4. In another large mixing bowl, whisk together the melted butter, milk, eggs, egg yolks, lemon and orange zests and vanilla and almond extracts 5. With a rubber spatula, add the butter mixture to the flour mixture and stir until all the ingredients are well blended. 6. Fold both the soaked raisins and Amaretto liquor into the batter; mix just until blended. The batter will be sticky and thick. 7. Scoop the batter into the muffin cups only 3/4 full. This batter will rise almost twice in the baking process. 8. MAKE THE TOPPING: In a small bowl, mix the almonds, egg white, sugar and lemon zest until it forms a paste. Place a dab over the middle of each muffin. Take a toothpick and swirl the topping around the top of the muffin (it will merge slightly with the batter). 9. Bake the muffins 15-25 minutes, or until a tester comes out clean. Do not over bake. Let the muffins cool 15 minutes before removing from the pan. Serve cooled at room temperature.
More about “ciambella amaretto coffee cake muffins recipes”
Time 45m Yield 12 jumbo muffins, 12 serving(s) Number Of Ingredients 14 Steps:
Prepare streusel topping: 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. Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside. 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. 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. Dust with confectioners’ sugar, if desired.
