Coffee Cake Muffins with Cream Cheese Frosting

makes 10 large muffins

for the muffins:

  • 12 tablespoons unsalted butter, at room temperature 
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1½ teaspoons pure vanilla extract
  • 1¼ cups plain Greek yogurt 
  • 2½ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt 

For the streusel:

  • ⅓ cup light brown sugar, packed
  • ⅔ cup all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into pieces

For the cream cheese glaze:

  • 3 ounces softened cream cheese
  • 2 tablespoons butter, at room temperature
  • ⅔ cup powdered sugar
  • ¼ teaspoon vanilla
  • 3 tablespoons milk, or enough to make it a glazing consistency
1. Preheat the oven to 350 degrees F. Place muffin liners in muffin pans or, if you are using the large tulip baking cups, put them in popover pans if you have them.  You can spray the baking cups a little with Pam for a better release. 

2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, then add the vanilla and Greek yogurt. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

3. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.

4. Spoon about ¼ cup of the batter in each baking cup, followed by about 2 teaspoons of the streusel, another ¼ cup of batter and then 2 teaspoons of the streusel on top.  Bake for 22 to 25 minutes, until a cake tester comes out clean.

5. Remove baking cups from pan and allow to cool on a wire rack.

6. To make the cream cheese glaze, beat cream cheese and butter together until smooth. Slowly beat in the powdered sugar. Add the vanilla extract and milk. Beat until smooth and until you have a glaze consistency. Drizzle cream cheese glaze over cooled muffins and serve.

Adapted from Ina Garten

 The Italian Dish

theitaliandishblog.com