Description
Soft and moist coffee cake muffins layered with cinnamon sugar and finished with a buttery crumb and vanilla glaze. Perfect for breakfast or a sweet treat.
Ingredients
Crumb Topping:
2/3 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup unsalted butter, melted
1/2 tsp vanilla extract
Muffins:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup milk, room temperature
1 cup sour cream, room temperature
1/4 cup unsalted butter, melted
1 large egg, lightly beaten
2 tsp vanilla extract
Cinnamon Sugar Ribbon:
2 Tbsp granulated sugar
2 Tbsp light brown sugar
1/2 tsp cinnamon
Vanilla Glaze:
1 Tbsp unsalted butter, melted
1/8 tsp salt
1 tsp vanilla extract
1 cup powdered sugar
2 Tbsp milk
Instructions
1. Preheat oven to 425°F and line muffin tin with paper liners.
2. Make crumb topping and freeze until needed.
3. Whisk dry ingredients in a large bowl.
4. Mix wet ingredients in a separate bowl.
5. Fold wet into dry just until combined.
6. Mix cinnamon sugar in a small bowl.
7. Spoon a layer of batter into each muffin liner.
8. Sprinkle with cinnamon sugar, then add more batter.
9. Top with crumb mixture.
10. Bake for 5 mins at 425°F, then 14 mins at 350°F.
11. Let muffins cool in the pan for 5 mins, then transfer to a rack.
12. Whisk glaze ingredients and drizzle over cooled muffins.
Notes
Greek yogurt can be used instead of sour cream.
Add chopped nuts to the topping if desired.
Muffins can be frozen and reheated.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg