Coffee Cake Muffins
Servings 12 muffins
Equipment
- muffin tin
- muffin liners or non-stick spray
Ingredients
Muffins
- 3 tablespoons white sugar
- 1 and ½ teaspoons cinnamon
- ½ cup melted butter
- ¾ cup milk
- 2 eggs
- 1 tablespoon vanilla extract
- ½ cup brown sugar
- 1 and ½ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Crumble Topping
- ½ cup all purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon white sugar
- 1 teaspoon cinnamon
- 3 tablespoons melted butter
Optional Glaze
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
Muffins
- Pre-heat your oven to 375° and line a muffin pan with paper or silicon liners. If you don't have liners, you can spray the muffin pan thoroughly with non-stick spray.
- In a small bowl, mix together the cinnamon and white sugar. Set aside. This will be the cinnamon swirl.
- In a large bowl, add your melted butter, milk, eggs, vanilla extract, and brown sugar. Whisk together until combined.
- Evenly sprinkle the all purpose flour over the wet ingredients, then the baking powder, baking soda, and salt. Whisk into the wet mixture until thoroughly combined.
- Add about 2 tablespoons of batter into each lined muffin cup then sprinkle with about a tablespoon of the cinnamon swirl mixture. You can then take a toothpick or knife and swirl the cinnamon into the batter.
- Add the remaining batter over top of the cinnamon swirl mixture. Each muffin should be filled to about ¾ to the top.
Crumble Topping
- Mix together the flour, brown and white sugar, and cinnamon. Pour the melted butter into the mixture and mix with a fork until it looked like wet sand and you no longer see white flour.
- Top each muffin with about a tablespoon of the crumble. Be sure to use it all!
- Bake the muffins in the pre-heated oven for 15-16 minutes. (A toothpick inserted in the center should come out clean)
Optional Glaze
- Whisk together the powdered sugar, vanilla, and milk then drizzle over the cooled muffins.