Modified from:
Allrecipes
Description:
Spongy orange muffins with a crunchy cinnamon streusel topping~
Allrecipes
Description:
Spongy orange muffins with a crunchy cinnamon streusel topping~
Ingredients:
1 C flour1/4 C and 1 tbsp white sugar
1 tsp baking powder
2 tbsp and 2 tsp oil
1/4 C orange juice
1/4 C orange juice
1/4 C milk
3/4 tsp vinegar
1/2 tsp vanilla
1 egg
1 tbsp and 1 1/2 tsp brown sugar
3/4 tsp cinnamon powder
2 tbsp flour
2 tbsp white sugar
3/4 tsp cinnamon powder
1 tbsp softened butter
Directions:
1) Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
2) In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.
3) Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
4) Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.
Remarks:
Once again, I'm stucked with the choice of photos to feature. Let's take a look at the exterior first: Well-risen browned muffin with crunchy cinnamon crust...1) Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
2) In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.
3) Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
4) Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.
Remarks:
Interior next: Spongy with a very slight tinge of orange, and a yummy burst of cinnamon sugar in the core...
For the excess cinnamon sugar (halve it!! wayyy too much), I've made minis:
I wouldn't change any other things in this recipe. :) Anyone would agree with me.
