If you’re a fan of both coffee cake and muffins, then you’re in for a treat! These delightful coffee cake muffins are the perfect combination of two classic favorites. Imagine sinking your teeth into a fluffy, moist muffin with a sweet, crumbly topping that pairs perfectly with your morning cup of coffee.
Ingredients
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:
- Preheat your oven to around 375°F (190°C) and line a muffin pan with cupcake liners.
- Make the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cream the butter and sugar: Using another bowl, cream together the softened butter and sugar until light and fluffy.
- 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.
- Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until a batter forms. Don’t overmix.
- 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.
- Assemble the muffins: Fill the prepared muffin cups ¾ full with batter. Sprinkle the crumb topping over each muffin.
- Bake: Bake the muffins for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
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