Buttermilk Crumb Muffins

Yesterday was another typical cold and dreary day in Ohio.  One of those days were you didn't venture too far outside.  So what better way to entertain yourself by baking something good!!

Seems like Julia Child and I haven't done a baking project in a while, so I opened up my Baking with Julia cookbook to see what sort of fun adventure we could get ourselves into.  I remembered I had made this recipe by Marion Cunningham before and my husband loved it.  Besides, I had all the ingredients - so it was meant to be.   Marion Cunningham is the author of the Fanny Farmer Cookbook,

This is such an easy recipe and it makes your house smell OH so lovely!!  I used my large muffin pan tin which makes 6 muffins - you can use a smaller one that makes 12.  Either one works fine. 

Reminder:  You do not need to run to the store to get buttermilk.  You can easily make it at home - simply use slighly less than a cup of milk and add either a tablespoon of lemon juice or white distilled vinegar.  Mix well and let it sit for about 5 minutes - instant buttermilk!!

Marion Cunningham's Buttermilk Crumb Muffins

Ingredients

2 1/2 cups all purpose flour (she says to use unbleached - I didn't have any)
2 cups packed brown sugar
2/3 cup vegetable shortening (like Crisco)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup buttermilk (see note above)
2 large eggs, beaten

Directions:

Preheat oven to 350

Combine the flour and brown sugar into a large bowl.

Add the shortening in small pieces and using either a pastry blender or your fingers, combine the shortening with the flour mixture until it resembles coarse bread crumbs.

Measure out 1/2 cup and set it aside in a smaller bowl - this is for the topping.

Add the baking powder, baking soda, cinnamon and nutmeg to the flour mixture.  Stir to completely mix

Add the buttermilk and eggs - using a large spoon or spatula, mix until the batter is thick.

Spoon the batter into a greased muffin tin (I used liners), filling each cup about 2/3 full.

Sprinkle each muffin with the reserved crumb topping.

Bake for 25 to 30 minutes.

Entire Recipe:

Marion Cunningham's Buttermilk Crumb Muffins

Ingredients

2 1/2 cups all purpose flour (she says to use unbleached - I didn't have any)
2 cups packed brown sugar
2/3 cup vegetable shortening (like Crisco)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup buttermilk (see note above)
2 large eggs, beaten

Directions:

Preheat oven to 350

Combine the flour and brown sugar into a large bowl.

Add the shortening in small pieces and using either a pastry blender or your fingers, combine the shortening with the flour mixture until it resembles coarse bread crumbs.

 

Measure out 1/2 cup and set it aside in a smaller bowl - this is for the topping.

 

Add the baking powder, baking soda, cinnamon and nutmeg to the flour mixture.  Stir to completely mix

Add the buttermilk and eggs - using a large spoon or spatula, mix until the batter is thick.

 

Spoon the batter into a greased muffin tin (I used liners), filling each cup about 2/3 full.

 

Sprinkle each muffin with the reserved crumb topping.

Bake for 25 to 30 minutes.

ENJOY!!

VERDICT:

This is the second time I have made this recipe.  It is definitely a keeper.  You will have to store these in either a baggie or plastic enclosed container as they will do stale after a day or two.  My husband loves these so much that I put a couple of them in his lunch so he can snack on them during his day at work.