Description
A simple recipe for moist coffee cake muffins topped with a buttery cinnamon streusel.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup sour cream or plain yogurt
- For the Streusel: 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Prepare the streusel: In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
- Prepare the muffin batter: In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract.
- In a small bowl, mix the milk and sour cream together.
- Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Sprinkle a generous amount of the prepared streusel topping over the top of each muffin.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a slightly richer flavor, use buttermilk instead of milk and sour cream.
- You can make the streusel topping up to one day ahead and store it in the refrigerator.
- These muffins freeze well once cooled; wrap them individually in plastic wrap before placing them in a freezer bag.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20
- Sodium: 180
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 4
- Cholesterol: 45