Coffee Cake Muffins
Coffee Cake Muffins are a delightful twist on traditional breakfast, featuring a moist muffin base topped with a sweet streusel crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- For the Streusel Topping: 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the melted butter, sour cream, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients, stirring just until moistened.
- To make the streusel topping, combine all the streusel ingredients in a bowl. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
- Fill each muffin cup about 2/3 full with batter. Sprinkle a generous amount of streusel topping over each muffin.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins can be frozen for up to 2 months; just reheat before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 14g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg