Coffee Cake Muffins

Name: Coffee Cake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2.25 cups all-purpose flour; 0.75 cup white sugar; 3 tablespoons ground cinnamon; 1.25 tablespoons baking powder; 0.25 tablespoon salt; 0.75 cup whole milk; 2 tablespoons whole milk; 10 tablespoons unsalted butter, softened; 2 large eggs, beaten; 0.5 tablespoon vanilla extract; 1.875 cups all-purpose flour; 0.5 cup unsalted butter, melted; 0.25 cup white sugar; 2 tablespoons white sugar; 4.5 tablespoons brown sugar; 0.75 teaspoon pumpkin pie spice, or more to taste; 0.25 teaspoon salt

2.5

(2)

2 Reviews

2 Photos

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.

Recipe by Nick

Published on June 19, 2020

2

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

5 mins

Total Time:

40 mins

Servings:

12

Yield:

12 muffins

Jump to Nutrition Facts

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

Crumb Topping:

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

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
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.
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.
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.

Cook's Notes:

For muffins with a more fluffy consistency, use pastry flour instead of all-purpose.

Nutrition Facts (per serving)

429	Calories
19g	Fat
59g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 429
% Daily Value *
Total Fat 19g	24%
Saturated Fat 12g	61%
Cholesterol 78mg	26%
Sodium 368mg	16%
Total Carbohydrate 59g	22%
Dietary Fiber 2g	8%
Total Sugars 25g
Protein 6g
Vitamin C 0mg	1%
Calcium 138mg	11%
Iron 3mg	14%
Potassium 98mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.