Buttermilk Crumb Muffins

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What do ya think of those huh?.. I think they are beautiful!. They were this week’s assignment on Tuesdays with Dorie. Buttermilk Crumb Muffins. Don’t they just sound so moist and perfect with an A.M. (or P.M.) cup of joe. Well, I’m here to tell you they go superbly with coffee. They sweet but not sweet enough to write them off as dessert only . Their beautiful crumb and delicate spice ensure they are winners.

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I actually made them a few months ago to bring with as a morning meeting with some of my family in Milwaukee. They were so easy to throw together. I was concerned that the tops didn’t “rise”, but a quick double check at the book’s color photograph assured me that was how the recipe was written. Who am I to question Julia Child and Marion Cunningham?!! So beware! When you make these (because I KNOW you WILL), be sure to grease the TOP of your muffin pan with baking spray!.

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BUTTERMILK CRUMB MUFFINS
*Slightly adapted from Julia Child and Marion Cunningham
2 1/2 cups unbleached all-purpose flour
2 cups dark brown sugar
2/3 cup solid vegetable shortening
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon grated mace
1/2 teaspoon salt
1 cup buttermilk
1/2 teaspoon vanilla extract
2 large eggs, well beaten
Makes 14 to 16 muffins

– Place rack in the center f the oven then preheat to 350 Degrees.
– Either place 24 cupcake/muffin wrappers into 2 muffin tins and spray the top OR forget the wrappers and thourghly spray both pans including the tops.
– In a large bowl combine sugar and flour.
– Break shortening into a few pieces and drop them into the flour.
– Rub together until mixture looks like coarse bread crumbs (I used a pastry cutter).
– Measure 1/2 cup crumb topping and set aside for later.
– Add baking powder, baking soda, cinnamon, mace, and salt to the large bowl of remaining sugar mixture and stir until evenly combined.
– Add buttermilk and beaten eggs and vanilla. Mix until well blended. (Batter should be thick and shiny.)
– Fill muffin tins two-thirds full. Sprinkle a rounded teaspoon of reserved crumb mixture onto each muffin.
– Half-fill any empty muffin molds with water. Bake 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

See?! Not so bad. Mr Nemo below wanted one so badly. Just couldn’t post this without including this last picture. I just wanna squeeze him! Have fun with these!
Dream. Bake. Believe.
Love, Steffie

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