Coffee Cake Muffins

When the urge to bake hits early on a weekend morning, you need to go with these Coffee Cake Muffins. The best of both worlds – cake and muffins – merge together into one glorious breakfast treat where coffee cake streusel is actually mixed right into the muffin batter!

Sometimes I wonder if there is no more perfect breakfast treat than the muffin. 

Sure, overnight cinnamon rolls are sinfully amazing and lord knows, I’ll never ever give up my bagels but they both seem to take forever to make, even if most of the prep is done the night before. 

But muffins? Who can refuse making a freshly baked breakfast treat in under 30 minutes?

These coffee cake muffins combine the best of two breakfast worlds – cake (always perfect for breakfast) and muffins with a streusel topping! And as a bonus, you’ll make them in the food processor! 

The sour cream in the batter is the key to keeping the muffins moist. It also adds a little tang of flavor to these muffins and helps to balance the sweetness that comes from the extra streusel in the batter.

The use of dark brown sugar instead of light brown sugar deepens the effect the crunchy streusel has on top, and part of the streusel is actually mixed right into the muffin batter.  Does it get any better than that?? 

They are seriously outstanding muffins and because this recipe only makes a dozen of them, you may want to consider doubling it if you’re expecting company or bringing them to work. These babies will go fast!

Coffee Cake Muffins

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• Author: Smells Like Home
• Total Time: 39 minutes
• Yield: 1 dozen 1x

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Description

Coffee Cake Muffins take the best of both world and collide them into one delicious breakfast treat. Coffee cake streusel is blended right into the muffin batter and then the batter is topped with more struesel before baking. You'll absolutely love how they turn out but be careful! They will go SO FAST!

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Ingredients

Units USM Scale 1/2x1x2x

For the muffins:

• 3/4 cup sour cream (light is fine)
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup old fashioned oats
• 1/4 cup (1 3/4 oz) packed dark brown sugar
• 1 tsp ground cinnamon
• 2 cups (10 oz) all-purpose flour
• 1 cup (7 oz) granulated sugar
• 1 tsp salt
• 8 tbsp (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda

For the icing:

• 1 cup confectioners' sugar, sifted
• 2 tbsp water

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Instructions

1. To make the muffins: Adjust an oven rack to the middle position. Preheat the oven to 350° F. Line a 12 cup muffin pan with paper muffin liners.
2. In a 1-cup liquid measuring cup, measure the sour cream then whisk in the egg and vanilla; set aside.
3. In the bowl of a food processor fitted with the steel blade, add the oats, brown sugar, and cinnamon. Process in quick pulses (about 10-12) until the oats have broken up some; transfer the mixture to a bowl.
4. Return the bowl and blade to the processor and combine the flour, granulated sugar, salt in the bowl with quick pulses. Add the butter over the flour mixture and pulse until the butter is oat-sized, about five 1-second pulses. Carefully remove 1 cup of this mixture from the bowl (try not to remove the bowl from the processor) and stir it into the oat mixture until a lumpy streusel forms.
5. Add the baking powder and baking soda to the food processor bowl and pulse them into the flour mixture. Add the sour cream mixture to the bowl and process until the flour is just moistened. Add in ¾ cup of the streusel and pulse until the it is distributed throughout the batter with five 1-second pulses.
6. Divide the batter evenly between the muffin cups then sprinkle the remaining streusel evenly over the batter, lightly pressing it down into the batter to ensure it will stick while baking. 
7. Bake for 18 to 20 minutes, rotating the pan halfway through the time – just a few crumbs should stick to a toothpick when tested in the center of a muffin. Let the pan cool on a wire rack for 5 minutes then transfer the muffins to the rack. Set a piece of parchment or wax paper under the rack.
8. To make the icing: In a small bowl, whisk the confectioners' sugar and water together until the sugar is smooth. Drizzle 2 teaspoons of the icing over each of the muffins. Serve warm or at room temperature.

Notes

adapted from The Cook's Illustrated Cookbook

• Prep Time: 20 minutes
• Additional Time: 0 hours
• Cook Time: 19 minutes
• Category: muffins | scones | biscuits
• Cuisine: American

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