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A Peek into the Kitchen of Bakery Lorraine

Have You Tried Their Wonderful Pastries?

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

Muffin Batter

Unsalted Butter, room temp  0.5#

Sugar 3 ¼ cups

Eggs  5     

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. 

Cinnamon Streusel

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!

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