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Cinnamon Streusel Coffee Cake Muffins

Close-up of a freshly baked coffee cake muffin with a generous crumb topping.
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Moist and tender coffee cake muffins topped with a generous cinnamon streusel, perfect for brunch or a weekday treat.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup milk
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the muffin batter.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
  4. In a small bowl, whisk together the sour cream and milk.
  5. Alternately add the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Prepare the Streusel Topping: In a separate medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  7. Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Sprinkle a generous amount of the streusel topping over the batter in each muffin cup.
  9. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra touch, you can drizzle a simple glaze over the cooled muffins. Mix 1 cup powdered sugar with 1-2 tablespoons of milk until smooth.
  • These muffins freeze well. Once completely cooled, store them in an airtight container or freezer bag for up to 3 months. Reheat gently in the oven or microwave.
  • Ensure your butter for the streusel topping is cold to achieve the best crumbly texture.

Nutrition

Find it online: https://delishcraze.com/coffee-cake-muffins/