Coffee Crumb Cake Muffins
Moist fluffy muffins topped with large cinnamon, sugary, buttery crumbs, best accompanied by hot coffee.
Equipment
- Muffin Tin
Ingredients
Muffin Batter
- 1 ½ cups all purpose flour
- ½ cup light brown sugar packed
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- 2 teaspoons vanilla extract
- ⅓ cup vegetable oil
- 2 eggs
Crumb Topping
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 1 ½ cups all purpose flour
Instructions
- Preheat the oven to 375F.
- Line muffin tins with paper cups or spray with baking spray. Set aside.
- In a large bowl, mix together granulated sugar, brown sugar, cinnamon, salt, and flour. Add melted butter and stir until it comes together. Using a fork, fluff the mixture until it resembles large crumbs.
- In another bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, mix together eggs, milk, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients until just combined. Do not over mix.
- Scoop the batter into the muffin tins, filling each about ¾ full.
- Sprinkle the crumb topping on the batter of each muffin. If the muffin tin is too full, slightly press the crumb mixture down on top.
- Bake for 15-20 minutes until a toothpick inserted into each muffin comes out clean.
- Let the muffins cool for 10 minutes in the pan before eating.