Скачать или смотреть The Secrets to Ultra Soft Coffee Cake Muffins

Coffee cake muffins will impress any houseguest! My perfected version has rich and moist vanilla-flavored crumb and a hefty crown of spiced, buttery streusel. Great with a cup of coffee!

Print the Recipe: https://sugarspunrun.com/coffee-cake-...

Ingredients
For the muffins:
1 ¾ cups all-purpose flour (220g)
½ cup light brown sugar, firmly packed (100g)
½ cup granulated sugar (100g)
2 Tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¾ teaspoon table salt
⅓ cup unsalted butter, melted (75g)
⅓ cup neutral cooking oil (80ml)
1 large egg
1 ½ teaspoons vanilla extract
1 cup sour cream (240g)
For the streusel topping
5 Tablespoons unsalted butter (70g)
1 cup all-purpose flour (125g)
⅓ cup light brown sugar, firmly packed (66g)
⅓ cup granulated sugar (66g)
1 teaspoon ground cinnamon
¼ teaspoon table salt
Glaze (optional)
1 cup powdered sugar (125g)
2-3 Tablespoons whole milk, as needed

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Instructions
00:00 Introduction
Prepare the muffin batter
00:20 In a large mixing bowl, whisk together flour, sugars, cornstarch, baking powder, cinnamon, baking soda, and salt.
01:40 In a separate medium-sized mixing bowl, whisk together melted butter and oil until smooth. Whisk in egg and vanilla extract followed by sour cream. Whisk until smooth and well combined.
03:25 Pour the wet ingredients into the dry and use a spatula to gently fold together until just combined, no flour streaks remain. Set batter aside while you prepare the streusel topping.
04:52 Preheat the oven. Preheat your oven to 425F (220C) and line a 12-count muffin tin with paper liners, set aside. For best results, the coffee cake muffin batter should be allowed to rest in the bowl for at least 15-30 minutes. Prepare your streusel and let the oven preheat during this time.
Prepare the streusel
05:00 Cut butter in pieces and melt. Set aside to cool slightly.
05:13 In a medium-sized mixing bowl, whisk together flour, sugars, cinnamon, and salt.
06:03 Feel the bottom of the bowl your butter is in, it should not feel warm to the touch. Drizzle this over the dry ingredients and use a fork to claw the ingredients together until you have a crumbly streusel (do not stir or you’ll turn it into a paste, just toss/claw with a fork so you have a mixture of large and small clumps).
Assemble and bake
07:00 Once batter has rested for at least 15-30 minutes, evenly divide the batter into prepared muffin tin. Divide the streusel evenly over the muffin batter.
08:25 Transfer to center rack of 425F (220C) preheated oven and bake for 8 minutes. Once the 8 minutes has passed, do not open the oven door but turn the oven temperature down to 350F (175C) and continue to bake an additional 12-14 minutes until tops are beginning to turn a light golden brown and a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
09:02 Allow muffins to cool in the tin for 7-10 minutes before carefully removing to a cooling rack to cool completely (if left in the tin for too long the bottoms could get greasy).
09:35 Glaze: If desired, whisk together powdered sugar and milk until mixture is smooth and ribbons off the whisk. Drizzle glaze evenly over muffins (you can do this while the muffins are still warm). Allow to set before serving.

Storing
Store in an airtight container at room temperature for up to 3 days. The muffins can also be frozen. Cool completely, wrap individually in plastic, and place in an airtight container and freeze for up to 3 months.

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