Coffee Cake Muffins recipe

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Ingredients

2 ¼ cups all-purpose flour
¾ cup white sugar
3 tablespoons ground cinnamon
1 ¼ tablespoons baking powder
¼ tablespoon salt
¾ cup whole milk
2 tablespoons whole milk
10 tablespoons unsalted butter, softened
2 large eggs, beaten
½ tablespoon vanilla extract
1 ⅞ cups all-purpose flour
½ cup unsalted butter, melted
¼ cup white sugar
2 tablespoons white sugar
4 ½ tablespoons brown sugar
¾ teaspoon pumpkin pie spice, or more to taste
¼ teaspoon salt

Nutrition Info

428.7 calories
carbohydrate: 59.2 g
cholesterol: 78.2 mg
fat: 18.8 g
fiber: 2.1 g
protein: 6.2 g
saturatedFat: 12.1 g
servingSize: -
sodium: 367.8 mg
sugar: 24.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.

  2. Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.

  3. Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.

  4. Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl, mix until crumbly. Add a generous amount on top of each muffin.

  5. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Recipe Yield

12 muffins

Recipe Note

Always a fan of coffee cake muffins, but tired of paying more than $2.50 every morning for a half-decent one (over $15 per week), I decided to create a recipe for home. It is imperative that you use whole milk and that you carefully fold the ingredients together to have the right consistency for your muffins.

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