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SUGAR & STILETTOS RECIPES
Nanci Christopher
June 10, 2009

DRIED CHERRY (except with Chocolate Chips) CRUMB BUNS
Adapted from THE MAGNOLIA BAKERY COOKBOOK

Ingredients:

Buns:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup (1 stick) butter, softened
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups bittersweet (60%) chocolate chips

Topping:
1 1/4 all-purpose flour
3/4 cup packed light brown sugar
1/2 cup (1 stick) butter, softened and cut into small pieces

PREHEAT oven to 325F degrees.

Grease and flour (or spray with baking spray) 12 large muffin cups.

TO MAKE THE BUNS: In a medium bowl, sift together the flour, the baking powder, the salt and the cinnamon. Set aside. In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat inn the vanilla extract. Add the dry ingredients alternatively with the buttermilk, in three parts, beating well after each addition. Stir the chocolate chips into the batter. Spoon the batter into the muffin cups.

TO PREPARE THE TOPPING: In a medium sized bowl, mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. (Personally, I like to do this part with my hands...it’s just so much more fun!) Sprinkle the topping over the buns, being sure to keep the crumbs within the muffin cups; otherwise they are difficult to remove.

BAKE for 20-25 minutes until lightly golden or until a cake tester inserted into the center comes out clean. Leave the buns to cool in the pan on a wire rack for about 10-15 minutes and then gently coax them out to finish cooling on the rack. Joshua likes them warm or reheated if they’ve been frozen but they are also good at room temperature...your choice!

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