Coffee Cake Muffins
From hayleesgrandma 16 years ago
- 25 minutes to make
- Serves 12
These moist and flavorful coffee cake muffins can be enjoyed any day of the week.
Ingredients
- FOR THE STREUSEL TOPPING shopping list
- 1 cup packed dark-brown sugar shopping list
- 1 cup all-purpose flour (spooned and leveled) shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces shopping list
- FOR THE MUFFINS shopping list
- 1/2 cup (1 stick) unsalted butter, room temperature plus more for pans shopping list
- 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans shopping list
- 2 teaspoons baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1 cup sour cream shopping list
- 1 cup granulated sugar shopping list
- 1 teaspoon pure vanilla extract shopping list
- 2 large eggs shopping list
- confectioners' sugar, optional shopping list
How to make it
- 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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