Description
If you’re a fan of coffee cake, then you’re going to love these coffee cake muffins! They’re the perfect combination of sweet and spicy and crumb topping.
Ingredients
muffin batter
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (125ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup buttermilk or sour cream
streusel topping
- 2/3 cups (83g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cinnamon
- 3 tbsp (45ml) melted butter
glaze – optional
- 1/2 cup powdered sugar
- 2–3 tsp milk or cream
Instructions
- Preheat oven to 375F and line a muffin pan with paper liners. Set aside.
- In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the oil, sugar, eggs, vanilla extract, and sour cream or buttermilk.
- Add the flour mixture to the wet ingredients and mix until just combined.
- Spoon the muffin batter into the prepared muffin cups, filling it 2/3 full.
- In a small bowl, mix the flour, sugar, and cinnamon. Stir in the melted butter until just crumbly. Pile the streusel on top of each muffin.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.Â
- Whisk together the glaze ingredients in a small bowl and drizzle on top of cooled muffins if desired.
Notes
Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.