Coffee Cake Muffins
Delightful coffee cake muffins that blend soft, moist cake with rich flavors, perfect for breakfast or an afternoon treat.
Ingredients
Muffin Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 0.33 cups milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cups brown sugar
- 0.5 cups chopped nuts (optional)
- 0.25 cups crumb topping see below for instructions
Crumb Topping
- 0.5 cups all-purpose flour
- 0.25 cups brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or using paper liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined; be careful not to overmix.
- Gently fold in the chopped nuts, if using.
Crumb Topping
- For the crumb topping, combine flour, brown sugar, melted butter, and cinnamon in a bowl. Mix until crumbly.
Baking
- Divide the muffin batter evenly among the muffin cups, filling them about ¾ full.
- Sprinkle the crumb topping generously over each muffin.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.
Notes
These muffins are delightful warm, fresh from the oven. Serve them alongside a steaming cup of coffee for an enhanced breakfast experience. They can also be prepared ahead of time and stored in an airtight container at room temperature for up to three days.