These coffee cake muffins are going to be the talk of your next coffee date.
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This classic flavor is always a crowd favorite. I recently had to make something for one of my kids class bake sale. All the typical items had already been chosen. Chocolate chip cookies, blueberry muffins, rice crisps, etc. So I thought to myself, I’m going to do something that wouldn’t necessarily be typical at a bake sale.
The bonus of this recipe is that the tops look like those Jumbo Costco Muffins that are an apple flavor. I think anyways, it’s been years since I’ve had one. I use to love them though. Maybe I’ll make an apple version of this this summer when apples are in season. My kids love my Chocolate Chip Banana Muffins I make. I’ve been on a real muffin kick this year, I’ll have to start posting my other recipes.
You can either make them in a regular muffin pan or a jumbo muffin pan. I go back and forth between which one I do. It just depends on who’s eating them too. For instance, if I’m making a batch for my husband I’ll use the jumbo muffin pan. For the bake sale I used the regular size. So you can really do it however you want.
Coffee Cake Muffins
Equipment
Ingredients
Crumb Topping
- 3 Cups Organic Flour
- 1½ Cups Brown Sugar
- 1 Cup Melted Butter
- 1 Tbsp Cinnamon
Coffee Cake Muffins
- 3½ Cups Organic Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- 1 Teaspoon Sea Salt
- 1 Cup Butter
- 1½ Cups Organic Sugar
- 4 Whole Eggs
- 1 Cup Sour Cream
- 2 Tsp Vanilla Extract
- ¼ Cup Milk
Instructions
Crumb Topping
- Melt butter and mix into dry ingredients. Do not overmix. You want the mixture to be dry and crumbly.
- Set in the fridge for an hour to chill.
Muffins
- Mix flour, soda, powder, cinnamon and salt together. Set aside.
- Cream together butter and sugars.
- Add sour cream, vanilla and eggs.
- Mix in dry ingredients until completely immersed.
- Bake at 350℉ for 25 minutes. (I usually start checking them at 20 minutes to make sure they do not overcook.)
