Coffee-Cake Muffins

• 6 tablespoons unsalted butter, room temperature, plus more
• unsalted butter, for pan
• 12 cup packed light-brown sugar
• 2 cups all-purpose flour (spooned and leveled)
• 1 12 teaspoons baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 34 cup granulated sugar
• 2 large eggs
• 34 cup low-fat buttermilk
• 34 cup golden raisin

1. Preheat oven to 350F and butter a 12-cup standard muffin tin.
2. In a small bowl, using your fingertips, combine 2 tablespoons butter, brown sugar, and 1/2 cup flour; set aside.
3. In a large bowl, whisk together remaining flour, baking powder, baking soda, and salt.
4. In a separate bowl, using an electric mixer, beat remaining 4 tablespoons butter and granulated sugar until light and fluffy.
5. Add eggs one at a time; beat after each addition until combined.
6. Add flour mixture and buttermilk in alternating batches, beginning and ending with flour mixture; beat until just combined.
7. Fold in raisins.
8. Divide batter equally into tin; top with brown-sugar mixture.
9. Bake until browned and a toothpick inserted in centers comes out clean, 20 to 25 minutes.
10. Let stand 5 minutes before lifting muffins out onto a cooling rack.
11. Serve warm or at room temperature.

unsalted butter, unsalted butter, lightbrown sugar, flour, baking powder, baking soda, salt, sugar, eggs, lowfat buttermilk, golden raisin

Taken from www.food.com/recipe/coffee-cake-muffins-198395 (may not work)