Coffee Cake Muffins
Transport back to your childhood with these nostalgic coffee cake muffins. Buttery streusel atop a fluffy, moist coffee cake muffin, these are classic and absolutely delicious.
Equipment
- 1 kitchen scale
- 1 whisk
- 1 spatula
- mixing bowls
- measuring cups and spoons
- 1 Muffin tin
- 12 Muffin liners
Ingredients
For the Streusel
- 64 grams flour ½ cup
- 100 grams cane sugar ½ cup
- 100 grams light brown sugar ½ cup
- 6 tablespoon butter melted
- 2 tablespoon cinnamon
For the Muffin
- 2 large eggs room temperature
- 100 grams cane sugar ½ cup
- 100 grams light brown sugar ½ cup
- ½ cup whole milk
- ½ cup oil olive or avocado oil
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 256 grams all purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
Instructions
For the Streusel
- In a medium bowl, combine both sugars, flour, cinnamon, and salt together.
- Melt the butter in a separate bowl, then pour into the sugar mixture and mix using a spatula to form a crumbly streusel texture.
- Place in the fridge for 15 minutes to set.
For the Muffins
- Start by preheating the oven to 375° and line a muffin tin.
- In a large bowl, whisk together the sugars and the eggs until combined.
- Pour in the oil, milk, and vanilla extract. Whisk again to incorporate, then add the sour cream.
- To the same bowl, add in the flour, baking soda, baking powder, and cinnamon. Whisk until the batter just comes together, do not overmix.
- Using a cookie scoop, divide the batter evenly into the muffin tin, filling each ⅔ of the way up.
- Top each of the muffins with a generous amount of streusel topping. Place the muffin tin in the oven for 18-20 minutes. Let cool before serving.
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