COFFEE CAKE MUFFINS

 

Ingredients:

Cinnamon Sugar Filling:

• 1/3 cup granulated sugar (66 grams)
• 2 teaspoons ground cinnamon

Streusel Topping:

• 1/2 cup all-purpose flour (62.5 grams)
• 1/2 cup packed light brown sugar (100 grams), or 1/4 cup granulated sugar and 1/4 cup dark brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup unsalted butter (56 grams), melted

Muffin Batter:

• 2 cups all-purpose flour (250 grams), measured properly
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (112 grams), softened but not melted
• 3/4 cup granulated sugar (150 grams)
• 1/4 cup brown sugar (50 grams), packed
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup sour cream (120 ml)
• 1/3 cup milk (80 ml), 2% recommended

Glaze:

• 1/2 cup powdered sugar (55 grams)
• 1-2 tablespoons milk or cream

Instructions:

Safety guidelines:

• Be careful not to overmix the muffin batter, as this can make the muffins tough.
• Be sure to bake the muffins until a toothpick inserted into the center comes out clean, to avoid food poisoning.
• Let the muffins cool completely before storing them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cavity muffin pan with paper liners.
2. Cinnamon Sugar Filling: In a small bowl, stir together the granulated sugar and cinnamon. Set aside.
3. Streusel Topping: In a medium bowl, stir together the flour, brown sugar, and cinnamon until there are no lumps. Stir in the melted butter until the mixture forms crumbles that feel like damp sand. Set aside.
4. Muffin Batter: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
5. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract and eggs one at a time, scraping down the sides of the bowl after each addition.
6. With the mixer on low speed, alternately add the dry ingredients and the sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
7. Assembling and Baking the Muffins: Spoon about 1-1 1/2 tablespoons of batter into the bottom of each lined muffin cavity. Sprinkle with the cinnamon sugar filling, dividing it evenly among the muffins. Top with another tablespoon of batter, filling the muffin cups about 2/3 to 3/4 full.
8. Sprinkle the streusel topping evenly over the muffins.
9. Bake for 23-27 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Let the muffins cool in the pan for 10 minutes before removing them to a wire rack to cool completely.
11. Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled muffins.
12. Enjoy!

Notes:

• Room temperature ingredients: The butter, eggs, sour cream, and milk should all be room temperature before you begin baking.
• Streusel topping: You may not use all of the streusel topping.
• Storage: Store the muffins in an airtight container at room temperature for up to 3 days. Muffins are best if enjoyed the day they are baked.