Coffee Cake Muffins

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.

Course break, Snack

Cuisine American

Method Bake

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 342

Author Lily Ernst

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 (42g) butter melted

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.
2 cups (250g) all-purpose flour, 2 tsp baking powder, 1/2 tsp salt
In a large bowl, whisk together the oil, sugar, eggs, and vanilla extract.
1/2 cup (125ml) vegetable oil, 1 cup (200g) granulated sugar, 2 large eggs, 2 tsp vanilla extract
Add the sour cream or buttermilk, and whisk until smooth.
1/2 cup buttermilk or sour cream
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.
2/3 cups (83g) all-purpose flour, 1/2 cup (100g) granulated sugar, 1 tsp ground cinnamon
Stir in the melted butter until just crumbly. Pile the streusel on top of each muffin.
3 Tbsp (42g) butter
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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.

Nutrition