Brown Sugar Muffins

By Scrappin Broad

from The New McCall's Cook Book, page 89

Ingredients

• Topping:
• 1/4 cup light brown sugar, packed
• 1/4 cup sifted all-purpose flous
• 2 Tbsp butter or margarine
• 2 tsp ground cinnamon
• Batter:
• 1-1/3 cups sifted all-purpose flour (sift before measuring)
• 1-1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup butter or margarine, softened
• 1/2 cup light brown sugar, packed
• 1 egg
• 1/2 cup milk

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 375 F. Lightly grease bottoms of 12 (2-1/2") muffin pan cups.
2. Make topping: combine ingredients in small bowl; mix until crumbly.
3. Make Batter: In large bowl of electric mixer, at medium speed, beat butter until fluffy. Beat in brown sugar, then egg until very light and fluffy. At low speed, blend in milk, then flour mixture, just until combined. Divide evenly into muffin cups.
4. Sprinkle topping over each muffin.
5. Bake 15-18 minutes or until test done.
6. Cool slightly in pan on wire rack. Gently remove from pan and serve warm.