Coffee Cake Muffins
These muffins may look kind of homely but they are delicious – a crumb cake in a few delicious bites. The streusel topping is definitely generous; be sure to use all of it!
Ingredients
For the streusal topping:
- 1/2 cup + 2 tablespoons butter, room temperature
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
For the muffins:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1 cup sugar
- 3 large eggs
- 2 teaspoon vanilla extract
- 1 1/4 cups buttermilk
Preparation
Pre-heat the oven to 350ºF. Line 24 muffin cups with paper liners.
Prepare the streusel first. In a large bowl, cream together the butter and brown sugar until light. Beat in the cinnamon, salt and vanilla. Working at a low speed, blend in the flour slowly until it all has been incorporated. The mixture should look sandy and coarse.
Prepare the muffin batter. In a medium size bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together the butter and sugar until light. Beat in eggs one at a time, followed by the vanilla extract. Working in two or three additions, alternate mixing in some of the flour mixture and some of the buttermilk, ending with an addition of the flour. Mix only until everything is just combined and no streaks of dry ingredients remain.
Fill each of the muffin cups a bit less than half way up. Top each with a small handful of streusel. Divide the remaining batter evenly over the muffin cups. Top each with a generous handful of streusel. If you squeeze the streusel tightly in your hand before placing it on the muffins, it will form nice clumps. Be sure to use all the streusel.
Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean and the streusel is lightly browned.
