Jam-Filled Crumb-Topped Coffee Cake Muffins

Name: Jam-Filled Crumb-Topped Coffee Cake Muffins
Ingredients: 1.5 cups all-purpose flour; 0.5 cup packed dark-brown sugar; 0.5 teaspoon salt; 0.75 teaspoon ground cinnamon; 0.5 cup (1 stick) unsalted butter, melted and cooled; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 0.5 teaspoon coarse salt; 12 tablespoons unsalted butter, room temperature; 1 cup granulated sugar; 2 large eggs; 2 large egg yolks; 1 teaspoon pure vanilla extract; 0.667 cup creme fraiche; Heaping 1/4 cup jam

3.6

(135)

1 Review

By

Martha Stewart Test Kitchen

Updated on January 23, 2018

Yield:

1 dozen

Crumbly on top with a sweet jam surprise inside, these muffins are the perfect hand-held breakfast treat.

Ingredients

For the Crumb Topping

1 ½ cups all-purpose flour
½ cup packed dark-brown sugar
½ teaspoon salt
¾ teaspoon ground cinnamon
½ cup (1 stick) unsalted butter, melted and cooled

For the Muffins

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon coarse salt
12 tablespoons unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
⅔ cup creme fraiche
Heaping 1/4 cup jam

Directions

Preheat oven to 325 degrees. Place twelve 2 3/4-by-2-inch panettone papers on a rimmed baking sheet; set aside.
Make the topping: In a large bowl, whisk together flour, brown sugar, salt, and cinnamon. Add melted butter and, using a rubber spatula, toss until large crumbs form. Set aside.
Make the muffins: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs, egg yolks, and vanilla. Add flour mixture alternating with creme fraiche and mix until well combined.
Divide batter evenly between muffin cups. Add 1 heaping teaspoon jam to each muffin cup and evenly divide crumb topping among muffin cups. Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 20 to 25 minutes. Transfer muffins to a wire rack to cool.

Originally appeared: Martha Bakes, Episode MBLB1001