Coffee Cake Muffins
"These moist and flavorful coffee cake muffins can be enjoyed any day of the week. Taken from Everyday Food."
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
12 jumbo muffins
- Serves:
- 12
ingredients
-
FOR THE STREUSEL TOPPING
- 1 cup packed dark brown sugar
- 1 cup all-purpose flour (spooned and leveled)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup chilled unsalted butter, cut into small pieces
-
FOR THE MUFFINS
- 1⁄2 cup unsalted butter, room temperature plus more for pans
- 1 3⁄4 cups all-purpose flour, plus more for pans (spooned and leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- confectioners' sugar, for dusting (optional)
directions
-
Prepare streusel topping:
- In a medium bowl, stir together brown sugar, flour, and salt.
- With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
- Preheat oven to 350 degrees.
-
Prepare muffins:
- Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins).
- In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
- Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy.
- Beat in eggs, one at a time, until well combined.
- With mixer on low, beat flour mixture into butter mixture.
- Divide half the batter among prepared muffin cups.
- Top with half the streusel mixture, then remaining batter, and top with streusel.
- Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Dust with confectioners' sugar, if desired.
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Reviews
-
The best coffee cake muffins you'll ever make. They're super moist and all around perfect! Save it and make it whenever you're craving a slice of coffee cake! -
Great, moist and delicious!! I made them in regular muffin pans and got 15 - very full. I had a hard time measuring the right amount of batter and ended up overfilling on the first 1/2 batter. You need to fill in quite a bit less than what you'd think. I had about 1/3 of the streusel mix left. Next time I will be sure to stretch the batter more and probably get 18-20 muffins and use all the streusel. Made for Every day is a Holiday Tag. -
This is an excellent recipe, but I had a hard time getting a nice domed shape. I worked with the recipe over several month, and finally tweaked it so the shape is perfect. I show my tweaks below. -
Call me blind but I can not see coffee in these coffee cake muffins.
-
Stuck with the straight recepie. Came out great. My wife is tearing through them at the rate of 3 a day. Just brought in a new supply of ingredients for the next batch.
see 10 more reviews
Tweaks
-
Increase baking powder to 3 teaspoons Increase baking soda to 1-1/2 teaspoons Add 1/2 teaspoon cream of tartar. When combining dry and wet ingredients, fold with a spatula; do not use a mixer. Mix just enough to combine. A few streaks of the dry ingredients are okay. Do not over-work. Bake in the upper third of the oven at 425 F for 6 minutes. Then, without opening the oven, reduce the temperature to 350 F for 19 minutes, or until a toothpick comes out clean.
-
To Muffins Increase baking powder to 3 teaspoons Increase baking soda to 1-1/2 teaspoons Add 1/2 teaspoon cream of tartar Bake in upper third of oven at 425 F for 6 minutes. Then, without opening oven lower temperature to 350 F for 19 minutes.
RECIPE SUBMITTED BY
Someone special recently gifted me with membership ~ I don't know who, but know they are special :D! Thank you! It is much appreciated....
My parents owned a grocery store when I was growing up, so there's my love of FOOD! My friends all love to drink, so there's my profession! I stopped bartending 5 years ago, when my son was born, but still 'do' private parties. DH and I did a 'Supper Club' for a while, but life kept getting in the way!
I am a SAHM, to a rambunctious 5 y.o....I LOVE cooking and collect cookbooks and anything kitchen related! I'm kinda picky, but will just drop an ingredient or make a sub, so I can still try a recipe.
I'm looking forward to many years of enjoyment here, and hope to participate in some events soon!
Thanks to everyone for posting such great recipes, and if you review mine, just know that I appreciate the time and effort involved in the reviewing process!
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