Coffee Cake Muffins
Delightfully soft and aromatic coffee cake muffins that combine the best of traditional coffee cake with the convenience of muffins, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Toppings (Optional)
- 1/2 cup brown sugar
- 1/2 cup chopped nuts optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, beat the softened butter until creamy. Gradually add in the brown sugar, mixing until light and fluffy.
- Add the eggs, sour cream, and vanilla extract to the butter-sugar mixture. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are completely fine.
- Using a spoon or ice cream scoop, fill each muffin cup with batter until almost full.
- In a small bowl, mix some additional brown sugar with a sprinkle of cinnamon (and nuts if desired). Sprinkle this mixture over the muffins before baking.
Baking
- Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure room temperature ingredients for better incorporation. Experiment with flavors by adding fruit or swapping toppings like a glaze or frosting. Store muffins properly to maintain freshness.