Description
Delicious coffee cake muffins with a cinnamon streusel topping, perfect for breakfast or a snack.
Ingredients
Scale
- 1 and ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- 1 large egg
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup chopped walnuts (optional)
- For the streusel topping:
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix melted butter, egg, buttermilk, vanilla extract, and sour cream until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in walnuts if using.
- For the streusel topping, mix flour, brown sugar, cinnamon, and melted butter until crumbly.
- Fill muffin cups ¾ full with batter. Sprinkle streusel topping over each muffin.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Store muffins in an airtight container for up to 3 days.
- For a nut-free version, omit walnuts.
- Replace buttermilk with ¾ cup milk mixed with 1 teaspoon lemon juice if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: coffee cake muffins, cinnamon streusel, breakfast muffins