Which Way to Go?

Today is National Muffin Day. When it came time to share a recipe for today, I will admit it was a struggle. Do I go with a traditional muffin or something wacky? In the end my traditional senses won out.

We’ve changed things up in our house for the weekends, at least for now. Hubby and I use to do our marketing for the week on Saturday mornings, then have a little something to eat once we go home. The problem with that is two-fold. If we got a late start we didn’t eat until late morning or even early afternoon. By that point I was in favor of skipping food altogether to have more room for a yummy supper. So I’d opt for coffee and Hubby would wolf down a bowl of cereal. The second drawback to this plan was that we would walk through the grocery store hungry. Everyone knows you should never shop on an empty stomach. That growling tummy is really saying get a bag of cookies or chips and dip or did you see those donuts in the baker?

Now we get up a little earlier on Saturday and start the day with breakfast. Which means I’m baking a lot more. Coffee cakes, muffins, waffles and pancakes. We are not impulse shopping as much as we once did, although we still shop off the list if there’s a good deal to be had like Cajun Sausage for half the normal price. Mardi Gras isn’t far off, so it’s not like that sausage will go to waste.

My most recent adventure in baking were these Buttery Vanilla Muffins. Wow, so delicious. So naturally I had to share them with you for National Muffin Day. Hope you have a wonderful and blessed day today and always.

Sugar Crumb Butter Muffins
Muffins
1-1/2 cups Flour
1 heaping teaspoon Baking Powder
1/4 teaspoon Salt
8 tablespoons softened Butter
2/3 cup Sugar
2 large Eggs
1/3 cup Milk
1 teaspoon Vanilla Extract

Heat oven to 350-degrees. Coat 12 muffin cupps with cooking spray, dust with flour and set aside.

In a bowl combine flour, baking powder and salt. Whis to blend, set aside.

In the bowl of a stand mixter beat butter and sugar until light and fluffy. Add eggs, one at a time, beat until smooth. Add milk, stir briefly. Add the flour mixture all and once and beat until just blended. Finish with the addition of the vanilla.

With a cupcake scoop, divide batter evenly into the prepared muffin tins. Set aside to make the Crumb Topping.

Sugar Crumb Topping
5-1/2 tablespoons Butter, melted
1/4 cup packed Brown Sugar
1/4 cup Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
1 cup Flour

Melt butter, let cool. Pack brown sugar into a quarter cup measuring cup.

In a bowl, combine sugars, cinnamon and salt. Stir in the melted butter. Add flour, rub mixture between fingers to create a crumb topping.

Sprinkle topping over the batter in the pan, about a heaping tablespoon or so over each muffin. Bake until tester inserted in the center comes out clean, about 20 minutes.

Serve warm, with additional butter if desired.

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Your words, Lord, are Spirit and life; you have the words of everlasting life.