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Quick Coffee Cake Muffins

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Delicious coffee cake muffins with a crunchy streusel topping, perfect for brunch or snacks.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted (plus 1/4 cup cold for streusel)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (plus 1 tsp for streusel)
  • 1/2 cup whole milk
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • For the streusel topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, cold and cut into small pieces
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly.
  2. In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon until evenly combined.
  3. In a separate bowl, whisk the melted 1/2 cup butter with 1/2 cup milk, 2 large eggs, and 1/2 teaspoon vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined.
  5. Make the streusel: combine 1/2 cup flour, 1/2 cup packed brown sugar, and 1 teaspoon cinnamon in a small bowl. Add the cold 1/4 cup butter pieces and rub until you have coarse crumbs.
  6. Divide batter among the muffin cups, filling each about 2/3 full. Sprinkle streusel evenly over the tops.
  7. Bake 18–22 minutes, rotating the pan halfway through. Muffins are done when a toothpick comes out clean.
  8. Cool muffins in the pan for 5 minutes. Transfer to a wire rack to cool completely or serve warm.

Notes

For richer muffins, swap half the milk for sour cream or yogurt. For dairy-free, use coconut oil and a vegan butter substitute. Store in an airtight container for up to 2 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/coffee-cake-muffins/