Coffee Cake Muffins
These Coffee Cake Muffins are the perfect addition to any brunch or breakfast table! The base is a moist vanilla muffin with a cinnamon brown sugar layer in the center. They are topped with a buttery streusel and then a sweet icing!
Servings: 16 muffins
Ingredients
For the muffins:
- ½ cup salted butter melted
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ⅓ cup vegetable oil
- 2 eggs room temperature
- ⅓ cup sour cream
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup whole milk room temperature
For the filling:
- ⅔ cup light brown sugar
- 2 tsp cinnamon
For the crumble:
- ¼ cup salted butter room temperature
- ¼ cup granulated sugar
- 2 tbsp light brown sugar
- ½ cup all-purpose flour
- ¾ tsp cinnamon
For the icing:
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- 2-4 tbsp milk or heavy cream
Instructions
For the crumble:
- In a medium sized bowl add the butter, granulated sugar, light brown sugar and all-purpose flour. Use a fork or pastry cutter to smash the butter into the dry ingredients and repeat until it's all incorporated, it will resemble a sandy texture. Set in the fridge until needed.
For the filling:
- In a small bowl combine light brown sugar and cinnamon. Stir to combine and set aside until needed.
For the muffins:
- In a large bowl combine the room temperature melted butter, granulated sugar, vanilla extract and vegetable oil. Whisk until combined. Add in the eggs and sour cream and whisk until just incorporated. Next add in the flour, baking powder, baking soda, salt and milk and gently mix until the flour is totally incorporated. Do not over mix! Next cover the bowl with saran wrap and let sit at room temperature while the oven preheats to 425°
- Line 16 regular sized muffin tins with liners (I used these) Once the oven is preheated scoop about 2 tablespoons of batter into the liners. Top the batter with about 2 tsp of the filling, then top with more batter. The batter should almost be at the top of the pan (if using tall liners. if using short liners leave about 1/4 inch at the top for the crumble). Remove the crumble from the fridge and sprinkle on top.
- Bake the muffins at 425° for 5 minutes. After 5 minutes, without opening the oven, change the baking temperature to 350° and bake for an additional 30-35 minutes, or until the muffins are completely cooked through. Remove from the oven and let cool completely before topping with the icing.
For the icing:
- In a small bowl combine all of the ingredients and whisk until smooth. Add additional milk to reach desired consistency. Drizzle on top of the cooled muffins. Serve & enjoy!