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Cinnamon Streusel Coffee Cake Muffins

Close-up of a coffee cake muffin with a bite taken out, showing a crumbly streusel topping and moist interior.
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Moist coffee cake muffins topped with a generous cinnamon streusel, perfect for brunch or a weekday treat.

Ingredients

  • For the Streusel: 1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon salt, 1/2 cup (1 stick) unsalted butter, melted
  • For the Muffins: 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup (2 sticks) unsalted butter, softened, 1 1/2 cups granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, 1 cup buttermilk

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture is crumbly. Set aside.
  3. Make the muffins: In a large bowl, whisk together flour, baking soda, and salt.
  4. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add half of the dry ingredients to the wet ingredients and mix until just combined. Pour in the buttermilk and mix until smooth. Add the remaining dry ingredients and mix until just combined, being careful not to overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Sprinkle a generous amount of the streusel topping over the batter in each muffin cup.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For taller domes, ensure your oven is fully preheated and avoid opening the oven door during the first 15 minutes of baking.
  • You can easily freeze these muffins for up to 3 months. Let them thaw at room temperature or gently reheat them in a toaster oven.
  • If you prefer a glaze, whisk together 1 cup of powdered sugar with 1-2 tablespoons of milk or lemon juice until smooth, and drizzle over cooled muffins.

Nutrition

Find it online: https://fooddexterity.com/coffee-cake-muffins/