Description
These Coffee Cake Muffins are a delightful breakfast or snack treat featuring a tender, moist muffin with a cinnamon swirl and crumbly streusel topping. Enhanced with a sweet powdered sugar glaze, they offer a perfect balance of sweet and spice in every bite.
Ingredients
Crumb Topping
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar (light or dark)
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon sea salt
- 7 tablespoons unsalted butter (cut in small cubes)
Muffin Batter
- 1/4 cup unsalted butter (melted)
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup sour cream (room temperature)
- 2 tablespoons milk (room temperature)
Cinnamon Swirl
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon sea salt
Icing
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 2 – 3 tablespoons heavy cream
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (204°C) and line a muffin pan with paper liners to prevent sticking and ease cleanup.
- Make Crumb Topping: In a bowl, combine 1 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 1/2 tsp cinnamon, and 1/4 tsp sea salt. Add 7 tbsp cubed unsalted butter and cut it into the dry ingredients using a pastry cutter or your hands until the mixture forms crumbs of varying sizes. Place the crumb topping in the freezer until needed to keep it firm.
- Mix Muffin Batter Wet Ingredients: Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, beat together 1/4 cup melted butter, 1/4 cup vegetable oil, 3/4 cup granulated sugar, and 2 tsp vanilla extract until light in color, about 2-3 minutes.
- Add Eggs: Beat in 2 room-temperature large eggs one at a time until fully incorporated, about 1-2 minutes.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp sea salt.
- Mix Sour Cream and Milk: In a small bowl, combine 1/2 cup sour cream and 2 tbsp milk, both at room temperature.
- Alternate Adding Dry and Wet: Add the flour mixture to the butter mixture in three batches, alternating with the sour cream mixture in two batches, beginning and ending with the flour. Mix just until combined and smooth, then set the batter aside.
- Make Cinnamon Swirl: In a small bowl, mix 1/2 cup brown sugar, 2 tsp ground cinnamon, and 1/4 tsp sea salt.
- Assemble Muffins: Spoon a portion of muffin batter into each liner until about half full. Next, add a generous spoonful of the cinnamon swirl on top of the batter. Then, cover the swirl with more muffin batter, filling each liner to about 3/4 full.
- Add Crumb Topping: Remove the crumb topping from the freezer and gently press some onto the surface of each muffin to help it stick during baking.
- Bake Muffins: Bake at 400°F for 5 minutes. Without opening the oven door, reduce heat to 350°F and continue to bake for another 10-14 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out with moist crumbs attached.
- Cool: Remove muffins from the oven and allow them to cool in the pan until they are cool enough to handle.
- Prepare Icing: Whisk together 1 1/2 cups powdered sugar, 1/2 tsp vanilla extract, 1/8 tsp sea salt, and 2 to 3 tbsp heavy cream until smooth and pourable.
- Finish: Drizzle the icing over the cooled muffins. Serve and enjoy!
Notes
- Use room temperature ingredients for best mixing and texture results.
- You can store the crumb topping in the freezer for up to 1 week before baking.
- Do not overmix the batter to keep muffins tender and fluffy.
- Allow muffins to cool before icing to prevent the glaze from melting off.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
