Coffee Cake Muffins (Printable Version)
# What You'll Need:
→ Streusel Topping
01 -
6 tablespoons unsalted butter, diced
02 -
1 teaspoon ground cinnamon
03 -
1/2 cup granulated sugar
04 -
1/2 cup all-purpose flour
→ Batter
05 -
2 teaspoons baking powder
06 -
1/4 teaspoon salt
07 -
1 cup granulated sugar
08 -
2 teaspoons vanilla extract
09 -
2 1/4 cups all-purpose flour
10 -
1/2 teaspoon baking soda
11 -
1 cup sour cream
12 -
2 large eggs
13 -
1/3 cup vegetable or canola oil
14 -
1/3 cup unsalted butter, bring to room temp
# Steps to Follow:
01 -
Let the muffins chill on a wire rack. Move them out of the tin once they've cooled off a bit before you dig in.
02 -
Pop your muffins in the heated oven. Give them 15 to 20 minutes until a toothpick comes out with no wet batter sticking.
03 -
Drop some batter into each cup, cover that with a little streusel, then add more batter. Top it all with the rest of your streusel so every muffin gets a good crunch.
04 -
Gently mix your dry ingredients in with the wet stuff bit by bit. Don't beat it too much. Once it looks pretty smooth, use a spatula to scoop from the bottom and fold it all together.
05 -
Turn the mixer down low. Toss in your sour cream and pour in the vanilla. Just mix until you can't see the white streaks anymore.
06 -
Crack in your eggs one at a time. Give it a good blend after each one so everything's mixed in.
07 -
Beat up the soft butter, your oil, and the sugar in your stand mixer. Go until the whole thing's light and smooth.
08 -
Mix the flour, baking powder, baking soda, and salt together in a new bowl. Set that aside for when you're ready.
09 -
Get flour, sugar, and cinnamon all mixed up in a bowl. Toss in your butter cubes and use a fork or pastry blender until it looks crumbly. Let that sit until you need it.
10 -
Switch your oven to 350°F (175°C). Toss paper liners into each spot in your muffin pan and leave it on the counter until you're set to go.
# Additional Tips:
01 -
Barely stir your batter so your muffins turn out soft and fluffy, not tough.