Coffee Cake Muffins
Soft and fluffy muffins with a sweet cinnamon flavor and crumbly streusel topping. Ideal for breakfast or a satisfying snack.
Equipment
- 1 muffin tin
- 1 mixing bowl
- 1 fork
- 1 wire rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter cold and cubed
- 1/3 cup all-purpose flour
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, cream together the sugar and softened butter until fluffy.
- Beat in eggs one at a time, then add milk and vanilla extract, mixing well.
- In another bowl, whisk flour, baking powder, and baking soda together.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Prepare streusel topping by combining brown sugar, cinnamon, cubed butter, and flour; mix with a fork until crumbly.
- Fill muffin liners two-thirds full with batter and sprinkle streusel topping evenly on each.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Substitute half the butter with unsweetened applesauce for added moisture.
- Add ½ cup chopped nuts or fresh fruit for flavor variety.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer freshness.