So things have been a little quiet around the City Cookin’ site recently. While I mentioned I’ve been hard at work teaching cooking classes out of my apartment, I have another development to share – a bun in the oven! Yes, we have a little girl (though she’s feeling quite big so far!) due this October. So these days have been happily filled with preparations for baby, with a few additional ice cream cones and nights with feet up on the couch for mom.
Now, for these muffins. Can I say how much I love it when a restaurant sends you home with a treat? Sometimes it’s homemade caramels or little sweets at the end of a meal and in the case of Gramercy Tavern, it’s these gorgeous coffee cake muffins. One of Danny Meyer’s signature touches, he says they’re a way for diners to relive their dining experience at the breakfast table the following morning, that is if you can wait that long before tearing into one.
The muffins are like mini cakes, soft with a cinnamon sugar layer in the middle and topped with plenty of crunchy streusel. Gramercy Tavern’s pastry chef Miro Uskokovic shared the recipe and the secret lies in the sour cream in the batter – it adds a lovely moisture to the finished muffins, and I bet you could make a nice healthy version with greek yogurt. In honor of the 4th of July, I added a red and blue touch to these in the form of raspberries and blueberries tucked in the middle.
- 2 2/3 cups all purpose flour (378 grams)
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 sticks (8 oz) unsalted butter, at room temperature
- 1 2/3 cups granulated sugar (306 grams)
- Zest of 1/2 orange
- 3 large eggs
- 1 1/2 teaspoon vanilla extract
- 2 cups full fat sour cream
- 2 cups berries such as blueberries, raspberries
- 1/4 cup all purpose flour
- 1/3 cup dark brown sugar
- 2 1/4 teaspoons cinnamon
- 1/2 cup all purpose flour
- 2 tablespoons plus 2 teaspoons old fashioned oats
- 2 tablespoons plus 2 teaspoons dark brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 stick (2 oz) butter, melted and cooled
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda and set aside.
- In the bowl of a mixer, cream together butter, sugar and orange zest until fluffy.
- Adjust speed to low and add eggs one at a time, and vanilla, scraping down the bowl between additions.
- Add 1/3 of the flour mixture, followed by 1/3 of the sour cream, mixing until combined. Repeat until all flour and sour cream have been added.
- Transfer batter to a pastry bag or large ziplock bag.
- Preheat oven to 350 degrees F.
- In a small bowl, combine ingredients for cinnamon sugar swirl and set aside.
- In a medium bowl, combine dry ingredients for streusel topping. Pour in butter and mix with fork until all butter has been absorbed, breaking apart large lumps. Set aside.
- Fill muffin tin with liners (I found my tall fancy liners on Amazon). Pipe in a layer of batter to fill about 1/3 of the muffin tin. Spoon in 2 teaspoons of cinnamon sugar swirl and press in enough berries to fill one layer. Follow with another layer of batter. Top with 1 generous tablespoon streusel topping, pressing it into the batter lightly.
- Bake for 30 minutes, until tops are browned, turning the pan once.