Coffee Cake Muffins

These coffee cake muffins are so good! The crumb is very tender with the addition of sour cream and the streusel is sweet and buttery. This recipe is very easy and comes together quickly. Give them a try, you won’t be disappointed!

Ingredients

1/2 stick of room temperature, unsalted butter (4 tablespoons)

2 tablespoons of oil

3/4 cup sifted cake flour

1/2 tsp salt

1 tsp vanilla extract

1 tsp baking powder

1/3 cup of white sugar

3 tablespoons of brown sugar (can be light or dark)

1/4 cup sour cream

2 eggs room temperature

Turn on oven to 350F and get muffin pan. Line muffin pan with cupcake liners or butter and flour pan. In your stand mixer cream the butter and oil until smooth, add in brown and white sugars. Continue to mix on medium speed until well incorporated. Make sure you use a spatula to scrape down bottom of the bowl. Add in eggs, vanilla and salt. Continue to mix on medium speed until light and fluffy. Add in part of the sifted flour and baking powder, mix until just incorporated. Add in 1/2 of sour cream, mix again. Then continue to add in flour and sour cream until you have a smooth batter. Do not over mix. Set aside batter.

Ingredients Streusel

3 tbsp of butter, room temperature

1/4 c brown sugar

1/4 cup of cake flour

1/2 tsp cinnamon

pinch of salt

In a small bowl combine all of the ingredients. Use your clean hands to massage the soft butter into the dry ingredients. The topping should hold its shape when pressed together.

You should have enough batter for 9 muffins, if you put the batter into 8 muffins, they will overfill the pan. Add the streusel on top. Make sure you use all the streusel. Bake muffins for 14-16 minutes, but check for doneness around 13 minutes incase your oven runs hotter than mine. Toothpick should come out with only crumbs, no batter - to make sure muffins are done. Keep room temperature for 3 days in a closed container.

Serve warm and with butter!