Description
These Coffee Cake Muffins combine a tender, moist muffin base with a delicious cinnamon crumb topping, offering the perfect balance of sweetness and texture. Finished with an optional vanilla glaze, these muffins are ideal for breakfast, brunch, or a satisfying snack.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
Crumb Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar, packed
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, melted
Optional Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat Your Oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Make the Crumb Topping: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Stir in melted butter until large crumbs form. Set this mixture aside for topping later.
- Prepare the Muffin Batter: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. Gradually add the dry flour mixture alternately with sour cream, mixing just until incorporated to maintain a tender texture.
- Assemble the Muffins: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Evenly sprinkle the crumb topping over each muffin, pressing lightly to adhere.
- Bake the Muffins: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the cooled muffins right before serving for added sweetness and moisture.
Notes
- For best results, do not overmix the batter to keep muffins tender.
- You can swap sour cream with plain Greek yogurt for a slightly tangier taste.
- To store, keep muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins without glaze for up to 2 months; thaw before glazing.
- The glaze is optional but adds a nice finishing touch.
