Description
Bake moist, fluffy muffins topped with a buttery cinnamon crumb topping that tastes just like classic coffee cake.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup milk
- 1/4 cup brown sugar, packed (for cake batter)
- 1 teaspoon ground cinnamon (for cake batter)
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
- Prepare the streusel: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place the bowl in the refrigerator while you make the batter.
- Prepare the cake batter: In a medium bowl, whisk together the 1 3/4 cups flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- In a separate small bowl, whisk together the sour cream and milk.
- Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
- In a very small bowl, mix the 1/4 cup brown sugar and 1 teaspoon cinnamon for the swirl.
- Fill the muffin cups about two-thirds full with batter. Sprinkle the cinnamon sugar mixture over the batter in each cup. Top each muffin with a generous amount of the chilled streusel topping.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra crunch in the streusel, add 2 tablespoons of chopped pecans or walnuts before chilling.
- You can make the streusel topping up to one day ahead and keep it refrigerated.
- If you do not have sour cream, use plain Greek yogurt or buttermilk for moisture.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg