Bakery-Style Coffee Cake Muffins
These muffins have soft interiors and a delightful crumb topping, perfect for breakfast or snacks.
Ingredients
For the crumb topping
- 1/2 cup all-purpose flour adds structure
- 1/4 cup granulated sugar provides sweetness
- 1/2 teaspoon ground cinnamon adds warmth
- 1/8 teaspoon salt enhances flavor
- 1/4 cup unsalted butter, melted adds richness
For the muffin batter
- 3 cups all-purpose flour main structure
- 3 teaspoons baking powder leavening agent
- 2 large eggs binds ingredients
- 1 each egg yolk adds richness
- 1/2 cup unsalted butter, at room temperature maintains moisture
- 1 cup granulated sugar sweetness
- 1/4 cup light brown sugar, packed enhances flavor with molasses notes
- 1 and 1/2 teaspoons vanilla extract adds sweetness and depth
- 1/2 cup buttermilk adds moisture and tang
- 1/2 cup full-fat sour cream increases tenderness
- 1 cup confectioners' sugar for glaze
- 2 to 3 tablespoons buttermilk to adjust glaze consistency
- 1 teaspoon vanilla extract adds sweetness
- 1/8 teaspoon salt balances flavors
Instructions
Preparation for Crumb Topping
- In a medium bowl, mix together 1/2 cup of all-purpose flour, 1/4 cup of granulated sugar, 1/2 teaspoon of ground cinnamon, and 1/8 teaspoon of salt. Pour in 1/4 cup of melted unsalted butter and combine until the mixture is crumbly.
Baking the Muffins
- Preheat your oven to 350°F.
- Line a muffin tin with paper liners or grease it thoroughly.
- In a large bowl, whisk together 3 cups of all-purpose flour, 3 teaspoons of baking powder, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of salt.
- In another bowl, cream together 1/2 cup of unsalted butter, 1 cup of granulated sugar, and 1/4 cup of light brown sugar until light and fluffy.
- Add in the 2 large eggs and 1 egg yolk, mixing until incorporated.
- Add 1 and 1/2 teaspoons of vanilla extract and mix well.
- Gently fold in the dry mixture alternating with 1/2 cup of buttermilk and 1/2 cup of sour cream.
- Fill each muffin cup about three-quarters full.
- Sprinkle the crumb topping over each muffin, pressing it down slightly.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let muffins cool in the tin for 5 minutes and then transfer to a cooling rack.
Glazing
- In a small bowl, whisk together 1 cup of confectioners' sugar, 2 to 3 tablespoons of buttermilk, 1 teaspoon of vanilla extract, and 1/8 teaspoon of salt until smooth.
- Drizzle the glaze over each muffin once cooled.
Notes
Use room temperature ingredients for better emulsification. Store unused muffin batter in the fridge for up to a day.