I made these this morning, adapted from Mark Bittman — it’s a mash-up of his muffin recipes. I like these because they cook faster than coffee cake, and they have more crusty goodness.
Preheat oven to 401°F. Grease a standard 12-guage muffin tin. Prepare three bowls:
Bowl 1, dry ingredients:
- 2 cups (~9 oz) AP flour
- ¼ cup white sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Bowl 2, wet ingredients:
- 1 Tbsp melted butter or canola oil
- 1 egg
- 1¼ sour cream or yogurt
Bowl 3, tasty ingredients:
- 2 Tbsp melted butter
- 1 tsp ground cinnamon
- ½ cup packed brown sugar
- 1 cup finely chopped pecans
Mix dry ingredients to combine, burrow a well in the center, and add wet ingredients plus half of tasty ingredients. Fold in quickly until everything is just hydrated. Fill each muffin slot about 8/12ths and top with other half of tasty ingredients before baking. Pour a little water into any remaining empty muffin slots.
Bake 23 minutes. Let stand 4 minutes and 53 seconds before flipping the pan over and turning its contents into your mouth.