The trouble with collecting recipes is that I have way more than I will ever prepare.  But when the finished products sound good, I keep the recipes.  Sometimes I clip them out, sometimes I mark where they are in cookbooks, and at other times I save them on my computer.  If I want to make a saved one soon, I print it and add it to the ever-growing stash of others I plan to try in the not-too-distant future.

As I was recently shuffling through my stack of printed recipes, I ran across some for muffins.  There were a couple of them that I especially wanted to try, but I didn’t have all the ingredients for gingerbread muffins.  However, I did have everything it took to make Coffee Cake Muffins, so that is the recipe I prepared.  They turned out to be scrumptious!

Also included are two other favorites.

Coffeecake Muffins


8 tablespoons granulated sugar, divided

1/3 cup packed light brown sugar

1/3 cup all-purpose flour

1 tablespoon ground cinnamon

4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

1/2 cup pecans


2 large eggs

1 cup sour cream

1-1/2 teaspoons vanilla extract

1-3/4 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

5 tablespoons unsalted butter, cut into chunks

Adjust oven rack to middle position; heat oven to 375 degrees. Grease 12-cup muffin tin with cooking spray and line with paper liners.  (Liners are essential for this recipe.)
Streusel: Pulse 5 tablespoons granulated sugar, brown sugar, flour, cinnamon, and butter in food processor until just combined. Reserve 3/4 cup sugar mixture for cinnamon filling. Add pecans and 3 tablespoons granulated sugar to mixture in food processor; pulse until nuts are coarsely ground. Transfer to bowl and set aside for streusel topping. Do not wash food processor.
Muffins: Whisk eggs, sour cream, and vanilla in bowl. Pulse flour, sugar, baking powder, salt, and butter in food processor until mixture resembles wet sand. Transfer to large bowl. Using rubber spatula, gradually fold in egg mixture until just combined. Place 1 tablespoon batter in each muffin cup; top with 1 tablespoon cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter; gently press with fingers.
Bake until muffins are light golden brown and toothpick inserted into center comes out with a few dry crumbs attached, 20 to 25 minutes. Cool in tin for 30 minutes, then carefully transfer to rack. (Muffins will keep in airtight container at room temperature for up to 3 days.)

Yield: 12 muffins.


Peppered Cheddar Muffins

2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 to 1 teaspoon coarsely ground black pepper

1 cup (4 ounces) shredded sharp Cheddar cheese (may use medium)

1-1/4 cups milk

1 large egg

2 tablespoons vegetable oil (I use canola)

Stir together first 6 ingredients in a large bowl; make a well in center of mixture.

Stir together milk, egg, and oil until blended.  Add to dry ingredients, stirring just until moistened.

Spoon batter into greased muffin pans, filling two-thirds full.

Bake at 400 degrees for 18 to 20 minutes, or until tops are golden.  Cool muffins in pans 2 minutes; remove from pans and serve.

Yield: 12 muffins.


Oatmeal Muffins

1 cup quick-cooking rolled oats

1 cup milk

1 cup sifted all-purpose flour

1/3 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 well-beaten egg

1/4 cup vegetable oil or melted shortening

Combine rolled oats and milk; let stand 15 minutes.  Sift flour, sugar, baking powder, and salt into bowl.  Combine egg, oil, and oatmeal mixture.  Add all at once to sifted dry ingredients, stirring just to moisten.  Fill greased muffin pans 2/3 full.  Bake at 425 degrees for 20 to 25 minutes.  Makes about 1 dozen muffins.