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Coffee Cake Muffins with Crumble Magic

A close-up of a golden baked Coffee Cake Muffin topped generously with cinnamon sugar crumble.
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Bake moist, tender coffee cake muffins topped with a generous, buttery streusel topping for a bakery-quality breakfast treat.

Ingredients

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  • 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 (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1/4 cup milk
  • For the Crumble Magic: 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (4 tablespoons) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the Crumble Magic: In a small bowl, whisk together the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Make the Muffin Batter: In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract.
  5. In a separate small bowl, mix the sour cream and milk.
  6. 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 the batter.
  7. Fill each muffin cup about two-thirds full with batter.
  8. Generously sprinkle the chilled Crumble Magic mixture over the top of the batter in each cup. Press the crumble lightly so it adheres.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a cinnamon swirl, mix 1/4 cup flour, 1/4 cup brown sugar, and 1 teaspoon cinnamon. After filling the cups, sprinkle half the batter, then sprinkle half the swirl mixture, then the remaining batter, and top with the remaining swirl mixture before adding the main crumble topping.
  • Use full-fat sour cream for the moistest texture.
  • You can add 1/2 cup chopped pecans or walnuts to the crumble topping for extra crunch.

Nutrition

Find it online: https://tasteportfolio.com/coffee-cake-muffins-with-crumble-magic/