Coffee Cake Muffins
Delightfully fluffy and moist Coffee Cake Muffins topped with a crunchy crumble, perfect for breakfast or snacks.
Ingredients
Muffin Base
- 2 cups all-purpose flour Feel free to substitute with a gluten-free blend if needed.
- 1 cup granulated sugar Coconut sugar can be used for a healthier option.
- 1/2 cup unsalted butter, softened Make sure it's at room temperature for easy mixing.
- 1 cup milk Whole milk works best, but feel free to swap in your favorite non-dairy milk.
- 2 large eggs Should be at room temperature.
- 2 teaspoons baking powder This gives the muffins the lift they need.
- 1 teaspoon vanilla extract Use pure vanilla for a deeper flavor.
- 1 teaspoon ground cinnamon Essential for coffee cakes.
- 1/2 teaspoon salt Enhances sweetness.
Crumble Topping
- 1/2 cup brown sugar For rich, caramel flavor.
- 1/4 cup all-purpose flour Helps bind the crumble topping together.
- 1/4 cup unsalted butter Use cold for a crumblier texture.
- 1 teaspoon ground cinnamon For extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract until well-combined.
- In another bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Divide the batter evenly into the prepared muffin tin, filling each liner about 2/3 full.
Crumble Topping
- For the crumble, mix together the brown sugar, flour, cold butter, and ground cinnamon until it forms a crumbly texture.
- Sprinkle this mixture evenly over the muffin batter.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before removing from the tin to a cooling rack.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to three months.