Coffee Cake Muffins
Start your day with the comforting taste of coffee cake muffins. These delightful treats combine the best of both worlds: the rich, buttery flavor of coffee cake and the convenient, portable form of a muffin.
Equipment
- Muffin Tin
- Paper liners
- Large Bowl
- Pastry blender or fingers
Ingredients
Muffin Batter Ingredients
- 2 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 cup Sour cream
- 1/2 cup Milk
- 1/2 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
Crumb Topping Ingredients
- 1/2 cup All-purpose flour
- 1/2 cup Brown sugar
- 1/4 cup Granulated sugar
- 1 teaspoon Cinnamon
- 1/2 cup Cold unsalted butter cut into small pieces
Instructions
- Preparing the Crumb Topping: Combine flour, brown sugar, granulated sugar, and cinnamon in a bowl. Add the cold butter pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate the crumb topping while you prepare the muffin batter.
- Making the Muffin Batter: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the sour cream, milk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Assembling and Baking the Muffins: Fill each muffin liner about 2/3 full with batter. Sprinkle the crumb topping evenly over the muffins. Bake for 18-20 minutes. The muffins should be golden brown and a toothpick inserted into the center should come out clean.
- Let the muffins cool in the tin for a few minutes. Transfer them to a wire rack to cool completely.
Notes
Ingredient Substitutions:
- Sour cream: Plain Greek yogurt works well as a substitute.
- Vegetable oil: Melted coconut oil or unsalted butter can be used.
- All-purpose flour: A gluten-free blend can be used for gluten-free muffins.
Serving Suggestions: Coffee, Tea, Milk, Juice.
Storing: Allow the muffins to cool completely on a wire rack. Place them in an airtight container. Store at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 2 months. Thaw at room temperature before serving.