Dib Bakes

A warm and delicious muffin recipe. An incredibly fluffy interior meets a sweet and crunchy top. These muffins can be adapted to add a different of your choice, or enhanced with additional flavors such as vanilla or rum!

Recipe

Time: 1 hour

Yield: 12 standard sized muffins

Ingredients

For muffins

• ½ cup (113g) softened butter
• 1¼ cups (250g) sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups (240g) flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 3/4 cup (187g) whole milk
• 2 tablespoons cinnamon

For streusel topping

• 1/2 cup (100g) sugar
• 1/2 cup (120g) flour
• 1/2 tablespoon cinnamon
• 3 tablespoons (42g) of butter (if using unsalted butter, add a pinch of salt)

Instructions

1. Preheat the oven to 375 degrees.
2. Butter or line with muffin liners a standard 12-cup muffin tin. Taller liners work well here, as the muffins tend to grow tall enough to spread on the top of the tin. If using butter, butter the top of the tin as well.
3. To make the streusel: mix the cinnamon, sugar, and flour in bowl. Add the melted butter and mix until everything is integrated and only course crumbles remain.
4. To make the muffins: cream the butter and sugar until light, 2-3 minutes with a stand-mixer on medium/high.
5. Add the eggs, one at a time, and beat well after each addition, scraping the sides of the bowl as necessary.
6. Add vanilla and mix.
7. In a separate bowl, mix together the flour, salt, baking powder and cinnamon.
8. With the mixer running on low, alternate adding ¼ of the dry ingredients to the creamed mixture, and then some of the milk. Continue until both have been added completely.
9. Portion the batter into the muffin tin.
10. Top each muffin with streusel topping.
11. Bake for 18-20 minutes, or a toothpick inserted comes out clean.
12. Store in an airtight container.

Tips and Tricks

This recipe comes together fairly quickly, especially with a stand-mixer. You’ll want to use the highest quality ingredients you can, as with all baking, to produce the best result.

Salted or unsalted butter is fine here, I use salted butter for all of my bakes and have never had an issue of something being too salty.