Coffee Cake Muffins with Crumble Magic
Fluffy cinnamon coffee cake muffins topped with a buttery brown sugar crumble.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted and slightly cooled
- 2 large eggs at room temperature
- 1 cup milk or unsweetened plant-based milk
- 1 teaspoon vanilla bean paste
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter softened
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large bowl whisk together 2 cups flour, granulated sugar, baking powder, salt, and 1 teaspoon cinnamon until evenly combined.
- In a separate medium bowl whisk the melted butter, eggs, milk, and vanilla bean paste until smooth.
- Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined and no dry pockets of flour remain; do not overmix.
- Divide the batter evenly among the 12 muffin cups, filling each about two thirds full.
- In a small bowl combine 3/4 cup flour, brown sugar, and 1/2 teaspoon cinnamon for the crumble topping.
- Add the softened butter to the crumble mixture and use your fingertips to rub it in until it forms coarse crumbs with some pea-sized clumps.
- Generously sprinkle the crumble mixture over the batter in each muffin cup, lightly pressing so it adheres on top.
- Bake for 18 to 20 minutes, or until the tops are set and a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly before serving warm or at room temperature.
Notes
- Store fully cooled muffins in an airtight container at room temperature for up to 3 days; add a paper towel above and below to help keep the crumble crisp.
- For longer storage, freeze cooled muffins on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 2 months.
- For longer storage, freeze cooled muffins on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 2 months.