Saturday, June 11, 2011

Texas Sized Cinnamon Struesel Muffins

If you want bakery-style super-gigantic muffins, you need a Texas-Sized muffin pan. Depending on the brand, they also come in jumbo, king-Size, and a version with straight-sides.) Mine is just like picture (Amazon Link) below, with six oversized cups for filling with yummy batter. Our local grocery stores even carry paper muffin cups in Texas-size. The cups hold about twice the normal batter, so a traditional 12-cup muffin recipe usually makes about 6 of the bigger muffins. If you are adapting your own recipe (or a box), just increase the time by a few minutes and make sure to check for doneness (usually by using a toothpick).

I love cinnamon-y coffee cake for breakfast, and when made into Texas-sized muffins, it cooks up just a tad faster. This version uses a buttermilk batter.
  • Struesel
    • 1/4 cup brown sugar
    • 1/4 cup granulated sugar
    • 1 1/2 teaspoons cinnamon
    • 1/2 tablespoon melted butter (See directions)
    • 1/2 cup chopped walnuts
  • Cake
    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • 1/8 teaspoon salt
    • 7/8 cup buttermilk (3/4 cup plus 2 tablespoons)
    • 1/2 cup packed brown sugar
    • 1/2 cup granulated sugar
    • 1 egg plus one 1 egg white
    • 3 1/2 tablespoons melted, cooled butter (See directions
  1. Preheat oven to 350. Line a 6-cup Texas size muffin cup pan with paper liners.
  2. Melt all 4 tablespoons of butter at once.
  3. For the topping, mix the sugars, cinnamon, walnuts together in a small bowl. Spoon 1/2 tablespoon of the melted butter out for the topping and set the rest of the butter aside to cool.
  4. In a large mixing bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together.
  5. In a medium mixing bowl, whisk the buttermilk, brown sugar, granulated sugar, eggs, and cooled melted butter.
  6. Gently stir the liquid ingredients into the dry and blend just until mixed. The batter may be a bit lumpy.
  7. Fill muffin cups 3/4 full. Sprinkle each with struesel topping.
  8. Bake about 25-28 minutes until a toothpick inserted in the center comes out clean. Note that some of the topping may sink into the muffins as it bakes. Blame the melted butter and enjoy the filling :)

1 comment:

Allison @ Alli 'n Son said...

I love that these are Texas sized! Nothing better than a giant muffin first thing in the morning.

I'd like to invite you to share this recipe on my weekly link-up, Sweet Tooth Friday. I hope to see you there!