Cinnamon Struesel Coffee Cake Muffins

 

IngredientsFor the Streusel:1/2 cup (5 ounces) all-purpose flour1/2 cup (4 ounces) dark brown sugar4 tablespoons butter, at room temperature1 teaspoon ground cinnamonFor the Muffins:2 1/4 cups (about 11 1/2 ounces) all-purpose flour2 teaspoons baking powder1/2 teaspoon baking sodapinch of salt5 tablespoons butter, at room temperature1/3 cup vegetable oil1 cup sugar2 eggs1 cup sour cream Directions  1.  Adjust oven middle position and preheat to 350°F. Line muffin tins with muffin liners or grease with cooking spray.  2.  Make the streusel:   Combine flour, dark brown sugar, butter, and cinnamon in a small bowl, and using a fork or your fingers mash into a paste that resembles wet sand. Set aside.  3.  For the Muffins:   In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk until combined.  4.  In a separate bowl mix together butter, oil, and sugar with an electric mixer until evenly incorporated. Add eggs one at a time, beating in between additions until mixture is smooth and all ingredients are incorporated. Add sour cream and mix until just incorporated. Gently mix wet ingredients into dry ingredients until mixture forms a thick batter.  5.  Divide half the batter between the muffin cups, then top with half the streusel mixture. Cover the streusel with the remaining batter, then finish by topping the muffins with the remaining streusel.  6.  Bake muffins until a toothpick inserted comes out clean, about 25 minutes. Remove muffins from oven and let stand for 5 minutes before transferring to a cooling rack. Serve warm

Ingredients

For the Streusel:

  • 1/2 c flour
  • 1/2 c dark brown sugar
  • 4 Tbsp room temperature butter
  • 1 tsp ground cinnamon

For the Muffins:

  • 2 1/4 c flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp of salt
  • 5 Tbsp room temperature butter
  • 1/3 c vegetable oil
  • 1 c granulated white sugar
  • 2 eggs
  • 1 c sour cream

Directions

  1. Preheat to 350°F
  2. Line muffin tin with liners
  3. Make the streusel: Combine flour, dark brown sugar, butter, and cinnamon in a small bowl, and using a fork or your fingers mash into a paste that resembles wet sand. Set aside
  4. In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt and mix until ingredients are combined. Careful not to over beat your batter
  5. In a separate bowl whisk together butter, oil, and sugar with an electric mixer until it looks soft yellow on the sides of the bowl.
  6. Add eggs one at a time, beating in between additions until mixture is smooth and all ingredients are well combined. Add sour cream and mix until combined.
  7. Add your wet ingredients into your dry ingredients mixing until combined. Careful not to over work the batter it'll make your muffin denser and more like pound cake
  8. Fill each muffin tin with 1/8 c of batter, sprinkle each tin with part of your struesel on top of the muffin batter, put the remaining batter on top of the streusel about 3/4 of each liner will be filled with batter
  9. Bake muffins until a toothpick inserted comes out clean, about 25 minutes.
  10. Remove muffins from oven and let stand for 5 minutes before transferring to a cooling rack. Serve warm.


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