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Coffee Cake Muffins

Light, moist, and buttery coffee cake muffins with a brown sugar and cinnamon streusel topping.
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Cook Time 28 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the muffins
  • 1/2 cup 1 stick unsalted butter, room temperature, plus more for pans
  • 1 3/4 cups all-purpose flour spooned and leveled, plus more for pans
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 cup sour cream i substituted greek yogurt instead
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
For the streusel topping
  • 1 cup packed dark-brown sugar
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup 1 stick chilled unsalted butter, cut into small pieces

Method
 

  1. Prepare streusel topping: in a medium bowl, stir together brown sugar, flour, salt + cinnamon. with a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
  2. Preheat oven to 350 degrees.
  3. Prepare muffins: butter + flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins).
  4. In a small bowl, whisk together flour, baking powder, baking soda + cinnamon; set aside.
  5. Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, + vanilla until light + fluffy.
  6. Beat in eggs, one at a time, until well combined.
  7. With mixer on low, beat flour mixture into butter mixture.
  8. Divide half the batter among prepared muffin cups.
  9. Top with half the streusel mixture, then remaining batter, + top with streusel.
  10. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.
  11. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.