These muffins are super quick to pull together and make for a treat that’s moist and delicious, slightly sweetened, with a crunchy sugary topping that makes them a decadent dessert (or a breakfast on the go)!

Ingredients (for half batch-  7 muffins *double for 12-14!):

Cake:
* 1 cups all-purpose flour
* 1 tsp baking powder
* 1/4 teaspoon baking soda
* Pinch of salt
* 3 tbsp unsalted butter, softened to room temperature
* 3 tbsp canola oil
* 1/4c granulated sugar
* 1 large egg
* 1/2 c sour cream (I prefer @daisybrand )
* 1 tsp vanilla extract
* 1/2 tsp cinnamon

Crumb topping:
* 1/4 c all-purpose flour
* 1/4 c granulated sugar
* 1/2 tsp ground cinnamon
* 3 tbsp unsalted butter cut into small pieces

Directions:
1. Preheat oven to 350 and prepare your muffin tin (with wrappers or grease)
2. Combine flour, baking powder, baking soda, salt, and cinnamon, sugar and salt
3. In a separate bowl, combine butter, oil, egg, sour cream, vanilla and stir together
4. Combine wet ingredients into dry ingredients and stir together until batter is uniform
5. Scoop ~ heaping tbsp of batter into prepared baking cups (can use muffin wrappers or grease a muffin tin)
6. Combine crumb topping ingredients and crumble with your hands until you have crumbs of varying sizes
7. Top each (raw) muffin with tsp of crumb topping (top should be covered)
8. Bake for 15-20 min or until toothpick comes out clean. Enjoy!

One thought on “Cinnamon Coffee Cake Muffins

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