Coffee Cake Muffins

i think that coffee cake is one of the greatest, most delicious foods ever. buttery, moist cake layered + topped with sweet, cinnamony streusel? sign me up! i also love its versatility – it works as an early morning breakfast, a snack alongside afternoon coffee or tea, or a post-dinner pick-me-up. gotta love a food that’s acceptable to eat any time of the day!

normally, i make this chocolate chip coffee cake, which is (truly) my all-time favorite coffee cake recipe. however, i had a quiet afternoon the other day, was craving coffee cake, + wanted to try a different version. so, i found this recipe for coffee cake muffins, + got bakin’! they turned out just lovely – light, moist, + buttery, with a super satisfying traditional brown sugar-and-cinnamon streusel. i served ’em slightly warm with a generous pat of butter, + was mighty happy. while the chocolate chip coffee cake still wins as my favorite coffee cake recipe, this one did not disappoint!

Coffee Cake Muffins

makes 12 jumbo muffins, adapted from martha stewart

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

directions

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.

preheat oven to 350 degrees. prepare muffins: butter + flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). in a small bowl, whisk together flour, baking powder, baking soda + cinnamon; set aside.

using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, + vanilla until light + fluffy. beat in eggs, one at a time, until well combined. with mixer on low, beat flour mixture into butter mixture.

divide half the batter among prepared muffin cups. top with half the streusel mixture, then remaining batter, + top with streusel. bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.
cool in pan 5 minutes, then transfer to a wire rack to cool completely.

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