Description
Enjoy moist coffee cake muffins with a delightful crumble topping. This recipe combines the flavors of coffee cake in a convenient muffin form.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk (or a plant-based alternative)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour (for crumble)
- 1/2 cup brown sugar (for crumble)
- 1 teaspoon ground cinnamon (for crumble)
- 1/2 cup unsalted butter, softened (for crumble)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup.
- In a large bowl, combine flour, granulated sugar, baking powder, salt, and cinnamon. Whisk well.
- In a separate bowl, whisk melted butter, eggs, milk, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Evenly distribute batter among muffin cups, filling each 2/3 full.
- In a small bowl, combine flour, brown sugar, and cinnamon for the topping.
- Add softened butter to the topping mixture and mix with fingertips until it resembles coarse crumbs.
- Sprinkle crumble mixture over the batter in each muffin cup.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins in the tin for 5 minutes before transferring to a wire rack.
Notes
- For dairy-free muffins, use almond, oat, or soy milk.
- Ensure butter for the crumble topping is softened for easy mixing.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg