Cinnamon Coffee Cake Muffins - cooking recipe

Ingredients

TOPPING
1 1/2 teaspoons cinnamon
1 1/2 cups flaked coconut
1/2 cup chopped pecans or 1/2 cup walnuts
1/4 cup cold butter
2 tablespoons brown sugar
MUFFINS
1 cup butter, softened
1 3/4 cups white sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
3 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons baking powder
1 cup coarsley chopped white chocolate
1/2 cup butterscotch chips or 1/2 cup chocolate-covered english toffee bar
1 tablespoon cinnamon

Preparation

Set oven to 425 degrees (you will turn down heat when ready to bake muffins).
Line 16 muffin tins with paper liners.
To make the topping: combine all the topping ingredients in a small food processor and chop into a crumbly mixture; set aside.
To make the muffin batter: blend the softened butter with the sugar.
Add in eggs, vanilla and buttermilk; whisk with a large whisk until smooth.
In a small bowl, blend the flour, salt, baking powder, baking soda and cinnamon.
Mix the flour mix into the creamed mix; stir to combine well (you may beat this mixture with an electric mixer, this should be smooth and NO lumps).
Stir in the butterscotch chips or chopped toffe bar (can use both if desired); mix to combine.
Using a large icecream scoop, fill a generous amount into each muffin tin.
Top with as much topping as you can on top of the muffin batter.
Reduce the oven temperature to 400 degrees.
Place the muffin tins on the third upper rack of the oven.
Bake 20-25 minutes, or until nicely browned, and spring back when gently pressed.