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Coffee Cake Muffins

Adapted from Everyday Baking
Makes 8 jumbo muffins

Streusel Topping:
1 cup packed dark brown sugar
1 cup all purpose flour
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup (1 stick) chilled unsalted butter, cut into small pieces

½ cup (1 stick) unsalted butter, room temperature plus more for pans
1 ¾ cup all purpose flour plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs

1. Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, cinnamon, and salt. With a pastry cutter or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
2. Preheat oven to 350F. Prepare muffins. Butter and flour 8 cups in a 12 cup jumbo muffin tin. In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
3. Using an electric mixer on medium speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well combined. Mix in vanilla and sour cream, and beat until well combined. Reduce speed to low and add dry ingredients gradually until just combined.
4. Divide half the batter among prepared muffin cups. Top with half the streusel mixture. Divide the rest of the batter among cups and top with remaining streusel. (Be careful not to fill cups too full—about 2/3 is ideal, otherwise your muffins will ooze out over the tops of the pan.) Bake 25 to 30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.

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