Total Time
45mins
Prep 20 mins
Cook 25 mins

These moist and flavorful coffee cake muffins can be enjoyed any day of the week. Taken from Everyday Food.

Ingredients Nutrition

Directions

  1. Prepare streusel topping:
  2. In a medium bowl, stir together brown sugar, flour, and salt.
  3. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
  4. Preheat oven to 350 degrees.
  5. Prepare muffins:
  6. Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins).
  7. In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
  8. Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy.
  9. Beat in eggs, one at a time, until well combined.
  10. With mixer on low, beat flour mixture into butter mixture.
  11. Divide half the batter among prepared muffin cups.
  12. Top with half the streusel mixture, then remaining batter, and top with streusel.
  13. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.
  14. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  15. Dust with confectioners' sugar, if desired.

Reviews

Most Helpful

Yummy! Made as written and everyone enjoyed them. I didn't add the optional confectioners sugar.

bmcnichol April 05, 2010

These were great. I made 2 batches for an after church fellowship. I made the jumbo muffins and everyone loved them. I was asked when I was going to make them again! Made for Football pool 09/10.

Maryland Jim January 17, 2010

This was so simple! I made the batter and the topping last night, stuck them in the fridge and then let them come to room temp for about 15 minutes before baking up fresh muffins for DH to take to work this am. I made about 36 mini muffins and they cooked for about 17 minutes :) Thanks for posting! Made for Holiday Tag 2009!

~SarahBeth~ December 21, 2009

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