Cinnamon Crumb Coffee Cake Muffins -Somewhere between muffin and coffee cake, topped with a buttery, crumbly streusel!
To me, Coffee Cake is a very good excuse to eat cake ALL DAY LONG. A cake you can eat before or after your epic meal….
A cake that can be served with coffee or a big scoop of ice cream and fresh berries….
A cake that gives you leftovers to send home with guests or secretly munching in your kitchen all week long…
My mom used to make the most amazing coffee cake when I was growing up. Well, it’s still one of my favorite cakes but it makes such a big batch and I’m afraid I’ll eat the entire thing and probably have to run 12 miles to burn off the calories. And for that very reason coffee cake in muffin form is a better solution for me, hopefully they’re portioned controlled and I probably won’t eat all twelve…i guess 🙂
Gather your ingredients. It’s a very humble coffee cake. Crumb topping is the star! It doesn’t take much to highlight it.
Cinnamon Crumb Coffee Cake MUffins
- Muffin Tin
- 1 1/4 cup all-purpose flour
- 1/2 cup sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 tbsp unsalted butter cut into pieces, softened
- 1 egg
- 1 egg yolk
- 1 tsp vanilla
- 1/3 cup plain yogurt or buttermilk
- 2/3 cup sugar
- 1 tbsp cinnamon
- 1/2 cup butter melted
- 1/4 tsp salt
- 1 1/2 cup all-purpose flour
- Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin liners.
- In a medium bowl, whisk together eggs, yogurt and vanilla.
- In another mixing bowl, mix together flour, sugar, baking soda and salt. Add butter one piece at a time. Mix until resembles moist crumbs.
- Add the wet ingredients to the dry ingredients and stir it all together just until combined. Batter should be lumpy. Scoop the batter into the muffin tin. It should fill each cup about 3/4 full.
- For the Cinnamon Crumb :
- In a large mixing bowl, whisk together sugar, cinnamon, salt and flour. Add melted butter and stir in until it all comes together.
- Fluff with a fork to make a mixture that resembles coarse crumbs. Set aside.
- Sprinkle the topping on top of the batter of each muffin. It may seem like it's a lot of topping but try your best to use it all up.
- Bake the muffins for 20 minutes or until the toothpick inserted into each muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer onto a cooling rack to cool completely. Store in an airtight container for up to 2 days.