So I’ve been on a Thursday morning muffin kick as of late. Now, as a matter of fact, if I don’t have something smelling good on Thursday mornings, I will definitely hear about it from 4 angry people. (names in which I will not divulge, but they know who they are) Nothing says “Good Morning” like a freshly baked muffin slathered in butter! As I mentioned in my first blog, I came up with this recipe in the wee hours one morning. Apparently, this is when I do my best work. If you are not a baker, pleeezeee to don’t be intimidated by the recipe. It’s so simple, you can’t go wrong.
Oh….. one last thing, the key to baking is not over mixing your batter. When you over mix (stir) your batter, you get all those gluten thing-a-ma-bobs going and it results in a tough and dense product. Just thought I’d let you in on a bakers secret!
Here’s what you’ll need:
1/2 c butter (softened) 1 teaspoon vanilla
1 (oz) package cream cheese, softened 1 1/2 cups sugar
2 large eggs (slightly beaten) 2 cups all-purpose flour
1/4 cup vegetable oil 1/2 cup buttermilk
1/2 teaspoon baking soda 1/2 teaspoon salt
2 teaspoons baking powder
1/2 c all-purpose flour 1/2 c chopped pecans
1/2 c firmly packed brown sugar 1/4 c butter, melted
BEAT butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Add oil.
COMBINE flour, baking powder,soda, and salt; add to butter mixture alternately with buttermilk, beginning with and ending with flour mixture. Stir with a spatula after each addition and lastly stir in vanilla.
SCOOP batter into greased muffin tin or muffin cup liners. Sprinkle Topping on each muffin. Bake at 350 degree oven for approximately 28 min or until a toothpick inserted into center of muffin comes out clean. Cool in muffin tins or serve warm.