Coffee Cake Muffin
The ultimate treat for any muffin lover, these Coffee Cake Muffins are fluffy, sweet, and perfect for breakfast or dessert. With a delightful crumb topping and rich flavor, they’re sure to satisfy your cravings!
Equipment
- Wooden Spoon
- Mixing Bowl
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- 1/2 cup All-purpose flour
- 1/2 cup Brown sugar packed
- 1 teaspoon Ground cinnamon
- 4 tablespoons Butter cold, for streusel
- 4 tablespoons Walnuts chopped
- 2 1/4 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/8 teaspoon Salt
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground ginger
- 1 cup Granulated sugar
- 5 tablespoons Butter softened, for batter
- 1/3 cup Vegetable oil
- 2 Eggs
- 1 cup Sour cream
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare muffin tins with liners and nonstick spray.
- In a small bowl, mix 1/2 cup all-purpose flour, 1/2 cup brown sugar, and 1 teaspoon ground cinnamon. Cut in 4 tablespoons cold butter until crumbly. Stir in 4 tablespoons chopped walnuts.
- In another bowl, whisk 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground ginger.
- In a large bowl, cream together 1 cup granulated sugar, 5 tablespoons softened butter, and 1/3 cup vegetable oil until fluffy.
- Beat in 2 eggs, one at a time, until well incorporated.
- Stir in 1 cup sour cream until combined.
- Combine wet and dry ingredients, stirring until just mixed. The batter should be lumpy.
- Spoon half the batter into the muffin tin, filling each cup about one-third full. Top with half the streusel, then add the remaining batter and top with the rest of the streusel.
- Bake for about 25 minutes or until a toothpick comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- Butter: Use a total of 9 tablespoons; 4 cold for the streusel and 5 softened for the batter.
- Walnuts: Their crunchiness adds to the muffin's texture.
- Sour cream: This makes your muffins tender and moist.
- Yield: Ideal for a breakfast buffet or as a food gift.
- Storage: Store at room temperature for 2 to 3 days.