Cinnamon Coffee Cake Muffins
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)! This recipe makes a half batch of muffins (7), double for full batch of 14!
Equipment
- Mixing Bowls
- Muffin Pan
- Oven
Ingredients
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
- 1/4 c 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
Instructions
- Preheat oven to 350 and prepare your muffin tin (with wrappers or grease)
- Combine flour, baking powder, baking soda, salt, and cinnamon, sugar and salt
- In a separate bowl, combine butter, oil, egg, sour cream, vanilla and stir together
- Combine wet ingredients into dry ingredients and stir together until batter is uniform
- Scoop ~ heaping tbsp of batter into prepared baking cups (can use muffin wrappers or grease a muffin tin)
- Combine crumb topping ingredients and crumble with your hands until you have crumbs of varying sizes
- Top each (raw) muffin with tsp of crumb topping (top should be covered)
- Bake for 15-20 min or until toothpick comes out clean. Enjoy!
Nutrition
Calories: 319kcalCarbohydrates: 32gProtein: 4gFat: 20gSaturated Fat: 9gCholesterol: 58mgSodium: 124mgPotassium: 51mgFiber: 1gSugar: 15gVitamin A: 436IUVitamin C: 1mgCalcium: 61mgIron: 1mg
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!