Chef’s Notes: I made this for as a birthday gift for a friend who loves coffee cake. I found several recipes for coffee-cake muffins online; the one I made is most like this one. I added orange zest to the batter, and used Penzey’s Baking Spice (a blend of Ceylon cinnamon, Spanish anise, Grenadian mace, and Guatemalan cardamom) instead of cinnamon. This spice blend really makes this recipe!
Spicy Orange Coffee-Cake Muffins
(makes 12 muffins)
1/3 C. brown sugar, packed
1/3 C. chopped pecans
1 T flour
1 tsp. Penzey’s baking spice
1 T. softened butter
1/2 cup granulated sugar
1/4 C. softened butter
1 tsp. vanilla extract
1 tsp. fresh orange zest
3/4 cup buttermilk
1 1/2 C. flour
2 tsp. baking powder
1/2 tsp. salt
Preheat oven to 375 degrees. Place paper liners in a muffin tin.
In a small bowl, combine the ingredients for the crumb topping. Mix with pastry blender until crumbly. Set aside.
In another bowl, cream together the sugar and butter. Stir in egg, vanilla extract, orange zest, and buttermilk. Add the flour, baking powder, and salt, and mix until just combined.
Fill the muffins cups about 1/4 full (half the batter). Sprinkle with 1/2 the crumb topping. Fill the muffin cups with remaining batter, and then sprinkle on the rest of the crumb topping.
Bake 15-18 minutes. Cool in muffin tin for about 5 minutes and then remove to wire rack.