Coffee Cake Muffins
These could possibly be the best muffins I have ever made or tried. These muffins are soft, tender and the perfect sweetness for breakfast. Sit down with a cup of coffee (Caramel Macchiato for me) and one of these babies and you will think you just bit into heaven.
When I read this recipe, I thought about Sunday mornings having these with a hot cup of coffee and reading the newspaper. That is something I have always wanted was to have a good muffin and relax on Sundays. However, that never happens. I plan to do that very soon and enjoy these muffins.
Remember when I said I was obsessed with cookbook, well I had to have Alice Currah's cookbook because I have made some good recipes from her blog. First, let me tell you how much we love crumb cake in our house and to see this as a muffin was exciting. When I got home from work last night, I was tired but determined to get in the kitchen to make these. Let me tell you how easy this recipe was to make, it was easy flowing with simple ingredients.
Only thing I would do different is double the recipe for the crumb topping. I think for my taste I would rather have more crumb topping, I will give the recipe my way and you can adjust it to your liking. However, I think you should try it this way first.
Coffee Cake Muffins
Make: 12 muffins
Prep time: 14 minutes
Bake time: 25-27 minutes
1 cup all-purpose flour
1 stick of unsalted butter melted and cool
½ cup granulated sugar
½ cup dark brown sugar
1 tablespoon ground cinnamon
1¼ cups granulated sugar
8 tablespoons (1 stick) unsalted butter
1 cup sour cream
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 teaspoons baking powder
2 cups all-purpose flour
¼ cup of powdered sugar
2 tbs. of milk or water
¼ tsp. of vanilla extract
1. Preheat the oven to 400°F. Spray a generous amount of nonstick spray on top on muffin tin. Line the tin with 12 paper-baking cups.
2. To make the crumb topping: combine the flour, butter, cinnamon, salt, sugar and brown sugar in bowl and pour melted butter on top. Mixed with your hands or large wooden spoon, combine until mixture looks like large coarse crumbs. Set the topping aside.
3. Prepare batter: Using a hand or stand mixer, cream the sugar and butter together on medium speed for 3 minutes, until light and fluffy. Add the eggs one at a time, waiting for each egg to be mixed in before adding another. Add the sour cream, vanilla, cinnamon, and salt, and mix until the sour cream is combined. Reduce the mixer speed to low and add the baking powder and flour. Mix until the batter is smooth, about 2 minutes. It will be very thick.
4. Place about 2 tablespoons of the batter into each muffin cup. Spread the batter with a spoon so the bottom of each cup is covered. Sprinkle 1 heaping tablespoon of the crumb topping on the batter, followed by 2 more tablespoons of batter. Finish each muffin with 1 tablespoon of crumb topping. Don’t worry if the batter is slightly higher than the muffin tin
5. Bake the muffins for 12 minutes. Then reduce the oven temperature to 350°F and bake for 13 minutes, or until the center of a muffin springs back when touched.
6. Allow the muffins to rest in the tin for 10 minutes before carefully releasing them from muffin tin.
Bakers’ tip: these muffins can be stored in a zip-loc bag in the freezer. Set them on the counter for 30 minutes to thaw before serving.
adapted from Savory Sweet Life