Coffee Cake Muffins

From the Plumpjack Squaw Valley Inn, Olympic Valley, CA

• Ready In: 58 mins
• Yields: 14 muffins

Ingredients

• Topping

• 3  tablespoons butter
• 1⁄4 cup light brown sugar
• 1⁄4 cup rolled oats
• 1⁄4 cup flour
• 1⁄4 cup  chopped walnuts
• 1⁄2 teaspoon ground cinnamon

• Batter

• 1 1⁄2 cups buttermilk
• 2  eggs
• 3⁄4 cup butter, melted
• 3 1⁄4 cups flour
• 1  cup light brown sugar
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon

Directions

1. For topping: Add brown sugar, rolled oats, flour, walnuts, cinnamon and butter in a food processor (put the butter in last so it is on top).
2. Pulse a few times until the mixture is coarse and crumbly (This can also be done by hand or with a pastry blender); set topping aside.
3. Spray muffin pan with non-stick spray.
4. In a bowl, whisk the buttermilk and eggs together.
5. Add the melted butter and stir until well blended.
6. In another bowl, mix together the flour, brown sugar, baking powder, baking soda, and cinnamon.
7. Pour the buttermilk/butter mixture over the flour mixture, stirring just until moistened.
8. Scoop 1/4 cup of batter into prepared muffin cups (will be almost full).
9. Sprinkle evenly with the topping, covering the top of each muffin completely.
10. Bake at 400 degrees for 15 to 18 minutes, or until a pick inserted in the center comes out mostly clean, with a few moist crumbs attached.
11. Cool for 3 minutes and turn out on cooling rack.