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DETAILS:
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Serving: 12 muffins
INGREDIENTS:
CRUMBLE TOPPING
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
COFFEE CAKE MUFFINS
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup sour cream
- 3 tablespoons milk
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
INSTRUCTIONS:
-
To make the crumble topping, mix the melted butter, flour, brown sugar, cinnamon, and salt together with a fork, not a mixer, until crumbly.
-
Preheat the oven to 425 degrees and line a muffin pan with papers.
-
Combine flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
-
In a smaller bowl, whisk the melted butter, sour cream, milk, eggs, and vanilla until smooth.
-
Add the sour cream mixture to the dry ingredients, and fold together until just barely combined. Do not use a mixer.
-
Fill each hole of muffin pan halfway with the batter, then top with a few teaspoons of the crumble topping. Do another layer on top of each by dividing the remaining batter equally and top with the remaining crumble topping.
-
Bake for 5 minutes at 425 degrees, then turn the oven temperature down to 350 degrees and continue to bake for 15 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean.
- Enjoy!