Coffee Cake Muffins
Coffee Cake Muffins are buttery pound cake like muffins are topped with a crumbly cinnamon streusel.
Servings: 12 muffins
Calories: 346kcal
Equipment
- large cookie scoop
- muffin liners
- muffin pan
Ingredients
- for the muffins ~
- 1 ¾ cup all purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup salted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
- for the streusel ~
- 8 tablespoons salted butter melted
- ½ cup light brown sugar packed
- 1 ½ cups all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- fresh blueberries
Instructions
- Prep: reheat oven to 400 degrees F. Line a muffin pan with silicone baking cups or paper liners and set aside.
- Combine the dry ingredients: In a small bowl, whisk the flour, kosher salt, and baking soda for the muffins. Set aside.
- Combine the wet ingredients: In a large bowl using either a stand mixer or a hand mixer, beat the salted butter and granulated sugar for 3 to 4 minutes. Add the eggs 1 at a time, beating after each addition. Add the sour cream and vanilla extract and beat for 1 minute.
- Combine the dry and wet ingredients: Slowly add the dry ingredients to the butter sugar mixture. Mix until just combined. Set aside.
- Make the streusel: In a medium sized bowl, combine the streusel ingredients. Stir until well combined and crumbly pieces are formed. Set aside.
- Fill the pan: Divide the muffin batter evenly in the prepared muffin pan using a large cookie scoop. Top each muffin with a generous amount of the streusel and press down slightly. If desired, top muffins with 4 to 5 blueberries.
- Bake the muffins: Bake for 17-20 minutes or until a toothpick comes out clean when inserted into the middle of the muffins.
- Cool and dust the muffins: Remove the muffins from the oven. Cool 5 minutes. Dust with powdered sugar.
Notes
- Room temperature ~ Let the refrigerated ingredients come to room temperature and they will mix more smoothly.
- Don't overmix ~ After adding the dry ingredients to the wet ones, just mix until combined. Overmixing will result in tough coffee cake muffins.
- Easy scooping ~ To easily portion the muffin batter, use this large cookie scoop.
- Add berries ~ To add a pop of fresh flavor, tuck a few blueberries in with the streusel.
Nutrition
Serving: 1muffin | Calories: 346kcal | Carbohydrates: 45.6g | Protein: 4.7g | Fat: 16.1g | Saturated Fat: 10.1g | Cholesterol: 71mg | Sodium: 335mg | Fiber: 0.9g | Sugar: 21.3g