Coffee Cake Muffins
Yields 13 to 14 muffins
Ingredients
Muffins:
- 1 ¼ cup (150 g) all-purpose flour, (stir, spoon, & level)
- ½ cup (100 g) granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- 6 Tbsp (85 g) butter, cut into Tablespoon pieces
- 1 whole egg + 1 egg yolk
- 1 tsp vanilla extract
- ⅓ cup (80 ml) buttermilk, (or ⅓ cup milk + 1 tsp of lemon juice or white distilled vinegar)
- ¼ cup (59 ml) oil, (canola/vegetable)
Streusel:
- 1 ¼ cups (150 g) all-purpose flour, (stir, spoon, & level)
- ⅔ cup (134 g) granulated sugar
- 1 Tbsp ground cinnamon
- ½ tsp salt
- ½ cup (113 g) butter, melted
Instructions
- Preheat oven to 375 degrees. Line muffin pan(s) with paper cups. Set aside.
- In the bowl of a stand mixer, combine the flour, sugar, baking soda, and salt. Using the paddle attachment, cut in the butter, one Tablespoon at a time, until the mixture resembles fine crumbs.
- In a separate bowl, whisk together the egg, egg yolk, vanilla, buttermilk, and oil. Add the wet ingredients to the dry ingredients and mix until incorporated.
- Fill muffin cups ½ full. Do not overfill! About 13 to 14 muffins depending on the size of the cups. Set aside.
- Prepare streusel by combining the flour, sugar, cinnamon, salt, and melted butter in a bowl until everything is wet and crumbly. Divide the streusel between all the muffin cups. It will seem like a lot, but use it all.
- Bake at 375˚F for 15 to 20 minutes, until a toothpick comes out of the center clean. Allow to cool completely. Store any leftovers in an airtight container up to 3 days.
Notes
Recipe lightly altered from Table For Two Blog and Sugar Apron