Pastry chefs Anne Ng and Jeremy Mandrell have been baking together and honing their skills for years. Each ingredient of their food is treated with the proper respect and thoughtfulness it deserves — from the miller’s flour to the dairy farmer’s eggs and butter. They shared their popular Coffee Cake Muffin recipe. http://www.bakerylorraine.com/
Coffee Cake Muffin (18 jumbo or 24 regular)
Coffee Cake Powder (mix all ingredients and set aside)
Cocoa Powder 1 ¾ cup
Brown Sugar heaping 1/3 cup
Sugar heaping 1/3 cup
Unbleached All Purpose Flour 1/3 cup
Ground Cinnamon ½ T
Unsalted Butter, room temp 0.5#
Sugar 3 ¼ cups
Vanilla Extract 2 T
Sour Cream 3 cups
Unbleached All Purpose Flour 5 cups
Baking Powder 1 ½ T
Baking Soda scant teaspoon
Kosher Salt 1/3 T
Cream butter and sugar in the bowl of a stand mixer with the paddle attachment. Make sure the batter is free of lumps. With the mixer on low speed, add the eggs one at a time. Add vanilla and sour cream and mix well. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Add this mixture to the batter in two to three additions.
Unbleached All Purpose Flour 2 cups
Sugar 1 ½ cup
Cinnamon 2 t
Kosher Salt scant teaspoon
Unsalted butter, melted ¾ cup
Melt the butter and let it cool without solidifying. Mix all other ingredients and add the butter in a steady stream. You should end up with a crumbly streusel mixture.
In a muffin tray with paper liners, fill each up to about 3/4 with batter. Sprinkle a tablespoon of coffee cake powder and swirl into the batter. Top each muffin with a layer of cinnamon streusel. Bake at 350F for about 30 mins in a convection oven (about 36 mins in non-convection), rotating halfway through. Let cool and unmold and enjoy!