Soft and tender muffins topped with a buttery cinnamon streusel, delivering all the flavors of classic coffee cake in a portable form.
Ingredients:
For the Muffins:
1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, melted
1 large egg
½ cup milk
1 teaspoon vanilla extract
For the Cinnamon Streusel Topping:
⅓ cup all-purpose flour
⅓ cup brown sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, cold and cubed
For the Glaze (optional):
½ cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract
Directions:
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
In a separate bowl, whisk the melted butter, egg, milk, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling them about ⅔ full.
For the streusel topping, mix the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the streusel generously over each muffin.
Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Optional: To make the glaze, whisk together powdered sugar, milk, and vanilla. Drizzle over the cooled muffins before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 290 kcal | Servings: 12 muffins