Coffee Cake Muffins
Deliciously tender muffins with a crunchy streusel topping, perfect for breakfast or as a snack.
Ingredients
Muffin Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup whole milk
- 2 large eggs room temperature
- 1/2 teaspoon vanilla extract
Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mix the flour, granulated sugar, baking powder, salt, and cinnamon.
- In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk together until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
- In a small bowl, prepare the streusel topping by mixing the flour, brown sugar, and cinnamon. Add in the cold butter pieces and mix with your fingers or a pastry cutter until you have coarse crumbs.
Baking
- Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Sprinkle the streusel mixture evenly over the top of the muffin batter.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze wrapped muffins for up to 3 months.