Ingredients
1 1/2 c. all-purpose flour
1/2 c. packed dark-brown sugar
1/2 tsp. salt
3/4 tsp. ground cinnamon
1/2 c. unsalted butter
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. Coarse salt
12 tbsp. unsalted butter
1 c. granulated sugar
2 large eggs
2 large egg yolks
1 tsp. pure vanilla extract
c. crème fraiche
1/4 c. jam
Preparation
Step 1Preheat oven to 325 degrees F. Place twelve 2 3/4- by 2-inch panettone papers on a rimmed baking sheet; set aside.Step 2Make the topping: In a large bowl, whisk together flour, brown sugar, salt, and cinnamon. Add melted butter and, using a rubber spatula, toss until large crumbs form. Set aside.Step 3Make the muffins: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs, egg yolks, and vanilla. Add flour mixture alternating with crème fraîche and mix until well combined.Step 4Divide batter evenly between muffin cups. Add 1 heaping teaspoon jam to each muffin cup and evenly divide crumb topping among muffin cups. Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 20 to 25 minutes. Transfer muffins to a wire rack to cool. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.
