SANDRA'S CINNAMON RAISIN STREUSEL MUFFINS

 

An easy recipe to prepare
with awesome results...

Prep: 15 Mins.

Bake: 30 Mins.

Yield: 12 Cupcake-Size Muffins

 

INGREDIENTS

 Muffin batter:

 WET:

1/3 cup vegetable oil

1 egg, beaten

2/3 cup milk

 DRY

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 teaspoons baking powder

1/2 teaspoon baking powder

1 cup raisins, tossed with 1 teaspoon A-P Flour (prevents them from sinking to bottom of batter)

 

Crumb topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup cold butter, cubed

1/2 teaspoons ground cinnamon

 METHOD

 Preheat oven to 350F. Grease cupcake-size baking pan cups, or line with muffin liners and then spray insides.

 Whisk all muffin wet ingredients in a medium bowl, add all dry ingredient on top of wet ingredients (except raisins) and combine with a wooden spoon. Fold in flour-coated raisins. Scoop batter into prepared baking pan cups with/without liners until evenly disbursed.

Mix crumb topping ingredients in a small bowl using a pastry cutter (or fork) until crumbly and the size of peas, and sprinkle evenly over muffins (using a teaspoon) before baking.

Bake for 30 minutes (turning half way) in the preheated oven, or until a toothpick inserted in center of muffin comes out clean.

Let hot muffins cool in baking pan for a minimum of 10 minutes before removing, and serving.

SANDRA'S FRESH APPLE STREUSEL COFFEE CAKE

A delightful change-up to an old  coffee cake classic
with the addition of thinly sliced fresh Fugi apples.

It's so amazing the incredible enhancement of flavors
that predominately come through 
once this dessert is allowed to sit overnight...

Servings: (12)

Prep: 15 min.

Bake: 45 to 50 mins.

INGREDIENTS

Streusel:

1/4 cup granulated sugar

1/3 cup packed brown sugar

1-1/2 teaspoons ground cinnamon

1/2 cup chopped candied pecans
3 tablespoons unsalted butter, melted

Cake:

-Wet Ingredients -

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1 egg, beaten

1 (6-oz. carton) Chobani Greek Yogurt (I used strawberry, found by the case at Costco)
1 cup sour cream

1 teaspoon bourbon extract (or vanilla)

-Dry Ingredients-

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine-grain kosher salt

Fruit:
2 Fugi apples, peeled, cored and thinly sliced

METHOD

Preheat oven to 325 degrees. Spray a glass 9x12" square baking dish and set aside.

In a small bowl, whisk streusel ingredients; set aside.

In a large bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in egg, yogurt, sour cream and vanilla until combined (while stopping mixer periodically to scrape sides of bowl). Place a sieve over top of large bowl of wet ingredients, adding flour, and sprinkling in baking powder, baking soda and salt; sift dry ingredients over wet ingredients, and mix until batter is fully incorporate (batter will be somewhat thick).

Using the back of an offset spatula, gently spread batter into prepared baking dish working from the center to outer edges; sprinkle 1/2 of streusel evenly over batter and gently press to adhere. Layer sliced apples in an overlapping fan fashion to form 3 rows lengthwise (see photo below), and gently press to adhere. Sprinkle remaining streusel over top.

Bake for 1 hour to 1 hour-10 minutes, until a toothpick inserted in center comes out clean and apples are tender. 

Cool coffee cake on a wire rack for a minimum of 30 minutes prior to slicing into 12 squares. ~ Enjoy!

Oh, the anticipation until it cools...

SANDRA'S BEST-EVER PECAN-STREUSEL COFFEE CAKE

Nice, warm pecan-streusel coffee cake on a foggy Juneau, Alaska day

with a freshly brewed latte is simply divine...

Servings: (9-12)

Prep: 15 min.

Bake: 45 to 50 mins.

INGREDIENTS

Streusel (halved):

1/4 cup granulated sugar

1/3 cup packed light brown sugar

1-1/2 teaspoons ground cinnamon

1/2 cup chopped candied pecans

--2 tablespoons unsalted butter, melted (added to 2nd half)

Cake:

-Wet Ingredients -

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1 egg, beaten

1/4 cup Greek vanilla yogurt

1 cup sour cream

1 teaspoon vanilla extract

-Dry Ingredients-

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine-grain kosher salt

METHOD

Preheat oven to 325 degrees. Spray a glass 8" square baking dish and set aside.

In a small bowl, whisk streusel ingredients (except melted butter, not yet) together and set aside.

In a large bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in egg, yogurt, sour cream and vanilla until combined (while stopping mixer periodically to scrape sides of bowl). Place a sieve over top of large bowl of wet ingredients, adding flour, and sprinkling in baking powder, baking soda and salt; sift dry ingredients over wet ingredients, and mix until batter is fully incorporate (batter will be somewhat thick).

Using the back of an offset spatula, gently spread half the batter into the prepared baking dish working from the center to outer edges; sprinkle 1/3 of streusel evenly over batter and gently press to adhere. Spread remaining batter in the same manner, and sprinkle remaining streusel over top and gently press to adhere.

Bake for 45 to 50 minutes or until a toothpick inserted in center comes out clean. 

Hot out of the oven,
I wish you could smell its scrumptiousness!

Cool coffee cake on a wire rack for a minimum of 15 minutes prior to slicing into 9-12 squares. ~ Enjoy!

~~~~~~~~~~~~

Tip: This breakfast-type dessert is best if baked and allowed to cool overnight, the flavors that are allowed to develop are even more amazing!

SANDRA’S RHUBARB BANANA ORANGE CRUMBLE

The banana addition nicely sweetens 
this dessert, and is a great 
combination with the rhubarb...

Servings (6 to 8)
Prep: 10 Mins. |
Bake 50 Mins.

Posted by Sandra

INGREDIENTS

***Filling
3 cups sliced fresh rhubarb, cut into ½” pieces
1/2 cup packed brown sugar
1/4 cup orange juice
1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
1/4 cup flour
pinch of sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 tablespoon cold unsalted butter, cut into small pieces
3 medium ripe bananas, peeled and sliced (wait until adding to crumble; see below)

***Crumble
3/4 cup quick cooking rolled oats, (not instant)
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/3 cup cold unsalted butter, cut into small cubes
1/2 cup walnuts, finely chopped

METHOD

Preheat oven to 400 degrees. Spray a 8”x8”x2” square glass-baking dish, and set aside.

Toss together rhubarb, sugar, orange juice, vanilla been seeds, flour, sea salt, cinnamon, ginger, and nutmeg in a large bowl, and pour into prepared baking dish. Dot top with butter pieces, cover with foil, and bake at 400°F, stirring once midway through, until crisp-tender, about 25 minutes.

Meanwhile, combine oats, flour, granulated sugar, brown sugar, and cinnamon; with a pastry cutter (or two butter knives), cutting in butter until crumbly.

Remove rhubarb, and reduce oven temperature to 350 degrees. Slice bananas, and carefully arrange over top of hot rhubarb in baking dish. Sprinkle crumble topping over bananas, while pressing gently to form an even layer. Sprinkle with chopped walnuts, and bake, uncovered, at 350°F until bubbly and crumble is golden, about 25 minutes.

Cool completely to set.  Serve with French vanilla ice cream. – Enjoy!


~~~~~~~~~~~~~~~~~


Tip:  This crumble is fantastic served over waffles, french toast, or pancakes as well ;)

SANDRA’S APPLE STREUSEL PIE topped with FRENCH VANILLA ICE CREAM

My latest version of this apple pie 
has become our all-time favorite...

Servings: (8)

Prep: 20 Mins. |
Cook/Bake:
Crust 5 Mins.;
Filling 10 Mins;
and Pie 1 Hr.

Posted by Sandra

*Streusel crust:
2 cups all-purpose flour
½ cup dark brown sugar
½ cup white granulated sugar
3/4 teaspoon kosher salt
3/4 cup old fashioned rolled oats (not quick-cooking)
3/4 cup cold, unsalted butter, cut into small cubes (1-1/2 sticks)

**Pie filling:
1/2 cup dark brown sugar
1 tablespoon cornstarch
1/4 teaspoon fine-grained kosher salt
1-1/2 teaspoon ground cinnamon
3/4 cup cold water
1 tablespoon unsalted butter
2 teaspoons lemon juice
1 teaspoon vanilla extract
4 gala apples (or granny smith if you like a more tart apple pie filling)

METHOD:

Preheat the oven to 350 degrees.

It's hard to wait for 1 hour, although it's a must
for the pie to properly set

*Streusel crust: Combine dry ingredients for the crust in a medium bowl.  Work butter into dry ingredients using a pastry cutter or fork until the mixture resembles the size of small peas. Reserve 1 cup of crust mixture for topping. Pack the remainder into a 10” pie dish, pushing crust evenly into bottom and up the sides using the bottom of a flat measuring cup. Par-bake crust for 5 minutes. Remove from oven, and set aside on cooling rack.

**Pie filling: Meanwhile, whisk together in large saucepan (before heating to prevent lumps) the dark brown sugar, cornstarch, kosher salt, cinnamon, water, butter, and lemon juice, and then bring to a boil. Reduce heat to a simmer, and occasionally stir for 10 minutes. Remove from heat, and add the vanilla extract.

Peel, core, and slice 4 gala apples. Add the apple slices to the sauce, and fold to combine. Gently spoon the apple filling over the crust, and evenly sprinkle top of filling with reserved crumbs. Bake streusel pie for one hour. Remove from oven, and let stand on cooling rack to set.

Serve with a scoop of French Vanilla Ice cream - Enjoy!