Description
These Grandma’s Coffee Cake Muffins are a delightful and nostalgic treat that combines the perfect balance of moist cake and cinnamon streusel topping. With a soft and fluffy texture, they’re great for breakfast or as an afternoon snack with a cup of coffee or tea. This easy-to-make muffin recipe has a classic flavor that will remind you of the warm, comforting baked goods from your grandma’s kitchen.
Ingredients
For the Muffins:
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2 cups all-purpose flour
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3/4 cup granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 cup unsalted butter, melted
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1 cup sour cream
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2 large eggs
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1 teaspoon vanilla extract
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1/4 cup milk
For the Streusel Topping:
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1/2 cup packed brown sugar
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1/2 cup all-purpose flour
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1 teaspoon ground cinnamon
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1/4 cup unsalted butter, cold and cubed
Instructions
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1. Preheat the Oven:
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Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. Make the Streusel Topping:
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In a medium bowl, combine the brown sugar, flour, and cinnamon for the streusel topping.
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Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
3. Prepare the Muffin Batter:
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
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In a separate bowl, whisk together the melted butter, sour cream, eggs, vanilla extract, and milk until smooth and well combined.
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Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix the batter.
4. Fill the Muffin Cups:
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Divide the muffin batter evenly among the 12 muffin cups, filling each about 2/3 full.
5. Top with Streusel:
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Sprinkle a generous amount of streusel topping over each muffin.
6. Bake the Muffins:
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Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean, and the tops are golden brown.
7. Cool and Serve:
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Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
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Notes
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Sour Cream Substitution: If you don’t have sour cream, you can substitute with plain yogurt for a similar texture and tang.
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Add-ins: You can add a handful of chopped nuts, such as walnuts or pecans, to the streusel topping for added crunch.
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Make Ahead: These muffins can be made in advance and stored in an airtight container at room temperature for up to 3 days. They also freeze well for up to 2 months.
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For Extra Flavor: You can drizzle the muffins with a simple glaze made of powdered sugar and milk for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 19g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg