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Coffee Cake Muffins Recipe

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These Coffee Cake Muffins combine the rich flavors of classic coffee cake into a convenient muffin form. With a buttery cinnamon streusel topping and a soft, fluffy interior, they're the perfect sweet treat for breakfast or an afternoon snack. These muffins are easy to make, customizable, and the ideal pairing with a cup of coffee or tea.

Ingredients

Crumb Topping:

1 cup all-purpose flour

¼ cup granulated sugar

¼ cup brown sugar (light or dark)

1 ½ teaspoons ground cinnamon

¼ teaspoon sea salt

7 tablespoons unsalted butter (cut into small cubes)

Muffin Batter:

¼ cup unsalted butter (melted)

¼ cup vegetable oil

¾ cup granulated sugar

2 teaspoons vanilla extract

2 large eggs (room temperature)

1 ¾ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon sea salt

½ cup sour cream (room temperature)

2 tablespoons milk (room temperature)

Cinnamon Swirl:

½ cup brown sugar

2 teaspoons ground cinnamon

¼ teaspoon sea salt

Icing:

1 ½ cups powdered sugar

½ teaspoon vanilla extract

⅛ teaspoon sea salt

2-3 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

  2. Prepare the Streusel Topping:

    • In a small bowl, combine the dry ingredients for the streusel (flour, granulated sugar, brown sugar, cinnamon, and salt).

    • Add the cold butter and mix with a pastry cutter or your fingers until it forms crumb-sized pieces. Set aside in the freezer.

  3. Make the Muffin Batter:

    • In a large bowl, beat together the melted butter, oil, granulated sugar, and vanilla extract.

    • Add the eggs one at a time, beating well after each addition.

    • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

    • Mix the sour cream and milk in another bowl.

    • Gradually add the dry and wet ingredients alternately to the butter mixture, stirring until just combined.

  4. Prepare the Cinnamon Swirl:

    • In a small bowl, mix the brown sugar, cinnamon, and sea salt.

  5. Assemble the Muffins:

    • Fill each muffin cup halfway with batter.

    • Add a spoonful of the cinnamon swirl mixture, then top with more batter until the cups are about ¾ full.

    • Sprinkle the streusel topping over the muffins and gently press it into the batter.

  6. Bake:

    • Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

  7. Prepare the Icing:

    • In a small bowl, whisk together the powdered sugar, vanilla extract, sea salt, and enough milk to achieve a drizzling consistency.

    • Drizzle the icing over the cooled muffins before serving.

Notes

  • Storage: Store muffins in an airtight container at room temperature for up to a week, or freeze for up to 3 months.

  • Reheating: Reheat in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.

  • Substitutions: You can substitute sour cream with yogurt or buttermilk. You can also swap the cinnamon swirl for chocolate chips or diced fruit.

Find it online: https://recipesbyjanet.com/coffee-cake-muffins-recipe/