Coffee Cake Muffins
Yield: 6 large muffins
Cook Time: 25 minutes
This scrumptious and easy recipe for Coffee Cake Muffins uses sour cream, giving the cake moisture and
wonderful flavor. The tops have a nice light and crispy coating, while the moist and crumbly interior cake is filled with buttery swirls of cinnamon and brown and white sugars that melt in your mouth! These muffins follow Grandma's Coffee Cake recipe, yet allow you to make individual servings that are perfect for events and social occasions where individual servings are needed or convenient. Making coffee cake in muffin form also makes it easy to grab a quick breakfast, dessert or snack. These muffins are also very easy to make, consisting of a basic cake mixture of both whole wheat and all-purpose flour. Enjoy them straight out of the oven or cooled to room temperature. These muffins can be stored at room temperature in an air-tight container or wrapped with plastic wrap, and can be warmed in the microwave in just 15-20 seconds.
Recipe▼
Ingredients
- Muffins
- 2 eggs, beaten
- 1 c. sugar
- 6 T. butter, melted
- 1 1/4 c. white flour
- 1/4 c. wheat flour
- 1/2 c. milk
- 2 1/4 t. baking powder
- 1/3 t. salt (1/4 heaping t.)
- 2 heaping T sour cream
- Topping
- 1/4 cup white sugar
- 1/4 cup brown sugar
- cinnamon (as needed)
- 1/4 cup butter, melted
Directions
Preheat oven to 350°F.
Whisk together the dry topping ingredients (without the butter), then divide into 2 portions. Set aside.
In a medium mixing bowl, whisk together flours, baking powder and salt. In an electric mixer bowl, mix together melted butter, sugar, eggs and milk until blended. Add flour mixture to butter mixture and mix again until smooth and well-blended. Add sour cream and mix again just until blended. Divide batter into two equal portions.
Butter (or spray with non-stick spray) the cups of a 6-large-cup muffin pan. Pour equal portions of one-half of batter into each muffin cup. Sprinkle equal portions of 1/2 of the topping mix over the batter in each muffin cup. Drizzle equal portions of 1/2 of the melted butter over the topping mixture. Pour remaining batter in equal portions into each cup and repeat process with remaining topping and melted butter.
Bake in oven for 25-30 minutes, or until a toothpick inserted into center comes out clean.. Allow to cool for a few minutes, then either serve warm or transfer to a cooling rack.
Topping
Whisk together the dry topping ingredients (without the butter), then divide into 2 portions. Set aside.
Muffins
In a medium mixing bowl, whisk together flours, baking powder and salt. In an electric mixer bowl, mix together melted butter, sugar, eggs and milk until blended. Add flour mixture to butter mixture and mix again until smooth and well-blended. Add sour cream and mix again just until blended. Divide batter into two equal portions.
Butter (or spray with non-stick spray) the cups of a 6-large-cup muffin pan. Pour equal portions of one-half of batter into each muffin cup. Sprinkle equal portions of 1/2 of the topping mix over the batter in each muffin cup. Drizzle equal portions of 1/2 of the melted butter over the topping mixture. Pour remaining batter in equal portions into each cup and repeat process with remaining topping and melted butter.
Bake in oven for 25-30 minutes, or until a toothpick inserted into center comes out clean.. Allow to cool for a few minutes, then either serve warm or transfer to a cooling rack.
