Coffee Cake Muffins

By khoni

 

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:

  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.

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