Coffee Cake Muffins

For the muffins:

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Butter (softened)
• Eggs
• Sour cream or buttermilk
• Vanilla extract

For the crumb topping:

• All-purpose flour
• Brown sugar
• Cinnamon
• Salt
• Butter (melted)

Instructions:

1. Preheat your oven to around 375°F (190°C) and line a muffin pan with cupcake liners.
2. Make the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cream the butter and sugar: Using another bowl, cream together the softened butter and sugar until light and fluffy.
4. Incorporate the wet ingredients: Beat in the eggs one at a time, then add the sour cream or buttermilk and vanilla extract, mixing until just combined.
5. Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until a batter forms. Don’t overmix.
6. Prepare the crumb topping: In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Using your fingertips or a pastry cutter, work in the melted butter until crumbly.
7. Assemble the muffins: Fill the prepared muffin cups ¾ full with batter. Sprinkle the crumb topping over each muffin.
8. Bake: Bake the muffins for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and enjoy: Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely.

Tips:

• For a richer flavor, use brown sugar in the muffin batter along with granulated sugar.
• You can add a teaspoon of cinnamon to the muffin batter for extra warmth.
• If you don’t have sour cream or buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.

Related

• Strawberry Lemon Cupcakes
• Old Fashioned Coffee Cake