Coffee Cake Muffins

Always a fan of coffee cake muffins, but tired of paying more than $2.50 every morning for a half-decent one (over $15 per week), I decided to create a recipe for home. It is imperative that you use whole milk and that you carefully fold the ingredients together to have the right consistency for your muffins.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 429 Calories

Ingredients

• ½ tablespoon vanilla extract
• 2 ¼ cups all-purpose flour
• ¼ teaspoon salt
• 2 tablespoons white sugar
• ¾ cup white sugar
• ¼ cup white sugar
• 3 tablespoons ground cinnamon
• 1 ⅞ cups all-purpose flour
• ½ cup unsalted butter, melted
• 2 large eggs, beaten
• 2 tablespoons whole milk
• ¾ cup whole milk
• ¼ tablespoon salt
• 1 ¼ tablespoons baking powder
• 10 tablespoons unsalted butter, softened
• 4 ½ tablespoons brown sugar
• ¾ teaspoon pumpkin pie spice, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.

Step 2

Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.

Step 3

Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.

Step 4

Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.

Step 5

Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.