A verysummery spring is happening around these latitudes. The heat is starting to befelt and it talks of very hot summers. I guess baking will not be the smartthing to do around christmas, but for now the oven is on and I happily spendhours in the kitchen.
Today weare making really wonderful buttermilk crumb muffins for our Tuesdays with Dorie group, by contributing baker Marion Cunningham.
A very old fashionedstyle recipe that reminds me of the first time I tasted crumb cake. The onethat was labeled new york crumb cake and came wrapped tightly in plastic. Iremember looking forward to it when the coffee cart arrived despite it´s verygeneric flavor, which is something that happens a lot when you´re young andyour mother isn´t exactly the baker kind. But these muffins taste verygood, have a light faintly spicy crumb from the cinnamon and freshly grated nutmeg,and just enough sweetness to make it very easy to polish them off with thefirst two sips of coffee.
One thing Ifind hard about muffins is that I like them the first day, the first hoursreally after they are baked. After that they just start loosing a bit of theirunique qualities with every passing hour. These were a nice surprise. They arevery moist and stayed that way for hours. Though I cannot say what happened thenext day since I gave them to my dad and his girlfriend and they simply atethem happily, oblivious to the details I wanted. So I guess they are good thenext day too.
On theother hand I love to eat toasted muffins, so I can´t complain even if I decideto freeze them. Just toast them for a few minutes and they are heaven.
This recipestarts with a crumble made with brown sugar (I used dark), flour and butter (sorry but I ditched the shortnening called for in the recipe), which I made in my food processor. Some of it isreserved to use as an actual crumb layer, and the rest is mixed with spices andwet ingredients to make your typical muffin with a crumb crust. Much like this lemon blueberry cake. Don´t fill thepaper cups too much, since it´s the type of batter that spreads to the sides,giving you flat mushroom caps that spill over the sides of the muffins. Andthey tend to stick. So if you make them remember to fill them only two-thirds.
Other thanthat, they bake like any other muffin, taste great, have a spicy sweet flavorperfect for a cup of tea or coffee and make a quick apple cake that I willshare with you tomorrow. The batter lends itself to a few additions like fruit or nuts, so they might just become your new favorite breakfast.
For now, headover to Lisa´s blog, Easier Than Pie. She´s our host today and the place whereyou´ll find the recipe.