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Cinnamon Streusel Coffee Cake Muffins

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These delightful muffins combine the classic flavors of coffee cake into a convenient, portable form, featuring a fluffy crumb and a buttery streusel topping.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream or Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup brown sugar (for batter)
  • 1 1/2 teaspoons ground cinnamon (for batter)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/3 cup brown sugar (for streusel)
  • 1 1/2 teaspoons ground cinnamon (for streusel)
  • 1/4 cup unsalted butter, melted (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  2. In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon, and a pinch of salt. Add melted butter and mix until crumbly. Set aside.
  3. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in sour cream and vanilla until smooth.
  5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
  6. Spoon about 1 tablespoon of batter into each muffin cup, sprinkle with streusel mixture, add another tablespoon of batter, and top with more streusel.
  7. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes and then transfer to a wire rack.

Notes

These muffins freeze beautifully and can be stored at room temperature for 2 days, or refrigerated for up to a week.

Nutrition

Find it online: https://us.recipesfood.org/cinnamon-streusel-coffee-cake-muffins/

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