Coffee Cake Muffins

Coffee Cake Muffins

by Célestin Garcia 1 year ago
2 (1)
20 minutes
428.7 kcal
59.2 g carbs
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Description

Always a fan of coffee cake muffins, but tired of paying more than $2.50 every morning for a half-decent one (over $15 per week), I decided to create a recipe for home. It is imperative that you use whole milk and that you carefully fold the ingredients together to have the right consistency for your muffins.

Ingredients
  • 2 ¼ cups all-purpose flour
  • ¾ cup white sugar
  • 3 tablespoons ground cinnamon
  • 1 ¼ tablespoons baking powder
  • ¼ tablespoon salt
  • ¾ cup whole milk
  • 2 tablespoons whole milk
  • 10 tablespoons unsalted butter, softened
  • 2 large eggs, beaten
  • ½ tablespoon vanilla extract
  • 1 ⅞ cups all-purpose flour
  • ½ cup unsalted butter, melted
  • ¼ cup white sugar
  • 2 tablespoons white sugar
  • 4 ½ tablespoons brown sugar
  • ¾ teaspoon pumpkin pie spice, or more to taste
  • ¼ teaspoon salt
Directions
  1. 1. Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2. Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
  3. 3. Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
  4. 4. Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
  5. 5. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts
serving: 12 muffins
calories: 428.7 kcal
carbohydrates: 59.2 g
protein: 6.2 g
saturated fat: 12.1 g
cholesterol: 78.2 mg
sodium: 367.8 mg
fiber: 2.1 g
sugar: 24.7 g