Description
Delicious and aromatic Coffee Cake Muffins – perfect for breakfast or a snack, with rich flavors of coffee and cinnamon.
Ingredients
- 1/3 cup granulated sugar (66 grams)
- 2 teaspoons cinnamon
- 1/2 cup all-purpose flour (62.5 grams)
- 1/2 cup light brown sugar (100 grams)
- 1 1/2 teaspoons cinnamon
- 1/4 cup unsalted butter (56 grams, melted)
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams, softened)
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (50 grams, light)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream (120 ml)
- 1/3 cup milk (80 ml, recommended: 2%)
- 1/2 cup powdered sugar (55 grams)
- 1-2 tablespoons milk (or cream)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin pan with papers.
- Combine 1/3 cup granulated sugar and 2 teaspoons cinnamon for Cinnamon Sugar; set aside.
- Mix the streusel topping by combining 1/2 cup all-purpose flour, 1/2 cup light brown sugar, and 1 1/2 teaspoons cinnamon with 1/4 cup melted butter until crumbly.
- Whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt in a large bowl.
- Beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup light brown sugar until fluffy; add eggs and vanilla extract.
- Alternate adding the dry mixture and 1/2 cup sour cream until smooth; then stir in 1/3 cup milk.
- Fill each muffin cup about 2/3 full with batter and sprinkle the streusel on top.
- Bake for 18-20 minutes or until a toothpick comes out clean; cool in the pan.
- Mix 1/2 cup powdered sugar with 1-2 tablespoons of milk until smooth; drizzle over the cooled muffins.
Notes
For richer flavor, use dark brown sugar. Plain yogurt can substitute for sour cream. Add a pinch of nutmeg for extra warmth.