ADAPTED FROM COOK'S ILLUSTRATED NY-STYLE CRUMB CAKE and KING ARTHUR BAKING'S BASIC MUFFIN RECIPE
by Deb Bernardini, owner of Forno 413
YIELDS 12 STANDARD MUFFINS
INGREDIENTS FOR CRUMB TOPPING
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8 Tbsp unsalted butter, melted
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67 g (1/3 cup) granulated sugar
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73 g (1/3 cup, packed) dark brown sugar
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3/4 tsp cinnamon
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1/8 tsp salt
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200 g Ground Up Spelt Flour
INGREDIENTS FOR MUFFIN CAKE
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2 cups (240g) Ground Up Pastry Flour
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1/2 cup (100g) sugar
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1 tablespoon baking powder
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½ teaspoon salt
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1 cup (227g) milk
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1 teaspoon vanilla extract
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1/4 cup (50g) vegetable oil or 4 tablespoons (57g) butter, melted
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2 large eggs
INSTRUCTIONS FOR CRUMB TOPPING
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Whisk melted butter, granulated sugar, brown sugar, cinnamon, and salt together in a medium bowl to combine.
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Add flour and stir with rubber spatula until mixture resembles thick, cohesive dough. Set aside and cool to room temperature.
INSTRUCTIONS FOR MUFFIN CAKE
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Preheat your oven to 425. and line a standard muffin tin with 12 liners. Lightly grease the liners with cooking spray.
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Whisk together the flour with the sugar, baking powder, and salt.
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In a separate bowl, whisk together the milk, vanilla, vegetable oil or butter, and eggs. Make sure to blend them thoroughly. You don’t want to over-mix once you add the dry ingredients, so it’s important to really whisk the liquid ingredients well.
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Add the dry ingredients to the wet ingredients and stir lightly with a fork, or fold together with a spatula. The trick to keeping your muffins light and lofty is to mix just until the batter comes together.
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Fill the cups of the muffin pan about three-quarters of the way full.
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Break apart the crumb topping into large pea-size pieces and spread in an even layer over the batter, beginning with the edges and then working towards the center.
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Bake the muffins for 15 to 20 minutes. Start checking on them after 15 minutes and take them out as soon as they're golden brown on the top.
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Remove them from the oven, and as soon as you can handle them, transfer them to a rack to cool. Make sure you don't leave them in the pan, or the residual heat of the pan can steam the muffins and make them tough instead of delicate.
