Coffee cake muffins are the best possible treat for a weekend morning. They’re a perfectly moist coffee cake in a handy, hand held format. Bring on the weekend!
If you are a cheapskate like me (that’s right, I own it), you will do anything to save a penny. But I am here to tell you a very important place to not cut cost!
My # 1 mistake in the kitchen was buying an off brand of plastic wrap. Don’t do it. Save yourself hours of time wasted cursing at yourself as you un-cling cling-wrap from itself, clean up small cuts from its horrible box and in general end up throwing more then you’ll actual end up using away. If you buy cheap plastic wrap, a Muppet pours pop rocks into a fish tank. You wouldn’t want that to happen, right?
Seriously, it may be funny the first few times you laugh at yourself fighting the cling wrap, but after you’ve prepped 4 dishes for a party, you don’t want to spend more time fighting the plastic wrap then you need to. Most likely, you’ll just want to find your pillow to snuggle with. On top of it all – it wont cling to the actual plate or dish you need it to. See? Tragic. Buy the good stuff.
Speaking of good stuff, check out this coffee cake muffins recipe!
Coffee Cake Muffins
Adapted from Erica’s Sweet Tooth
For the muffins:
- 2-1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1-1/4 tsp baking powder
- 1/2 tsp salt 1/2 cup plus
- 2 tbsp unsalted butter, at room temperature
- 1 cup sugar 3 large eggs
- 1-1/2 tsp pure vanilla extract
- 1-1/4 cups sour cream
For the streusel topping:
- 2-1/4 cups all purpose flour
- 3/4 cup packed dark brown sugar
- 2-1/4 tsp ground cinnamon
- 3/4 tsp salt
- 1/2 cup plus
- 2 tbsp unsalted butter
For the milk glaze:
- 1-1/2 cups confectioners’ sugar
- 3 tbsp milk
Preheat oven to 350 degrees. Line 24 standard muffin tins.
Whisk together flour, baking soda, baking powder, and salt.
In a separate bowl, with an electric mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating until each is incorporated. Stir in vanilla by hand. Add flour mixture and sour cream, stir until just combined.
Divide batter evenly among lined cups.
For the streusel: whisk together flour, brown sugar, cinnamon, and salt. Cut in the butter using a pastry cutter or your fingers, until combined but still crumbly.
Sprinkle half of the streusel over the muffins, pressing it into the muffins. Sprinkle the other half evenly over the muffin.
Bake for 20 minutes or until cake tester comes out clean, rotating pans half way through. Transfer tins to wire racks to cool completely before removing muffins.
Once cooled, prepare milk glaze by whisking together sugar and milk – Remove muffins from tin and place on a wire rack set over a cookie sheet and drizzle evenly with milk glaze
I cooked my booty off this weekend and wanted to make something simple that I knew Handsome would enjoy today. He fancies himself a streusel topping, so I figured I’d keep it simple with this one. We wont talk about that bread I made today that didn’t rise… >.>
These coffee cake muffins turned out nice, though I am not sure where the mountain of streusel topping I put on each one disappeared to inside of my oven. Next time I will swirl some in with a toothpick before topping again.