Description
These Coffee Cake Muffins are a delightful treat combining a moist, tender crumb with a sweet cinnamon crumb topping and a smooth vanilla glaze. Perfect for breakfast or an afternoon snack, they balance rich buttery flavors with a touch of sour cream for extra moisture.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
Crumb Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar, packed
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, melted
Vanilla Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to ensure easy removal and prevent sticking.
- Make the Crumb Topping: In a medium bowl, combine 1 cup flour, ½ cup packed brown sugar, cinnamon, and salt. Stir in the melted butter until large crumbs form. Set this mixture aside to top the muffins later.
- Mix Dry Ingredients: In another bowl, whisk together 2 cups flour, baking powder, baking soda, and ½ tsp salt to ensure even distribution of leavening agents.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Flavoring: Beat in eggs one at a time, then stir in the vanilla extract for flavor.
- Combine Batter: Gradually add the dry flour mixture to the creamed butter and sugar, alternating with the sour cream, mixing until just combined to prevent overworking.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Add Crumb Topping: Evenly distribute the crumb mixture over each muffin, gently pressing down to adhere to the batter.
- Bake: Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Glaze and Drizzle: Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle this glaze over the cooled muffins before serving for a sweet finishing touch.
Notes
- Do not overmix the batter to keep muffins tender and light.
- Filling the muffin cups about two-thirds prevents overflow during baking.
- The sour cream adds moisture and a slight tang that balances the sweetness.
- Adjust milk quantity in the glaze to achieve desired drizzle consistency.
- Use fresh baking powder and baking soda for best rise.
