Do you remember a food that you used to “not like” but then grew up and now you love it??
This is how I used to feel about coffee cake. I’ve only – in the last 10 years – become a big fan of coffee cake. Or coffee cake muffins in this case.
I remember when I was little I scoffed and stuck my nose up at coffee cake, thinking that it contained coffee and there was no way I was going to try something with coffee in it.
I hated coffee.
Oh to be young and naive again…
Of course times have changed and now I love coffee. I also now love coffee cake despite it having no coffee in it whatsoever – big bummer.
It does, however, have a distinct cinnamon and sugar flavor that you really cannot find in any other type of cake.
And a crumb topping that sets it apart from the rest.
It’s been quite a while since I’ve indulged in this sweet goodness we call coffee cake and I’ve never really attempted to make it myself.
Being the baker in the family, I have no idea why this happened. It just did.
So on a whim and looking to whip up a great “breakfast” muffin for the family over the weekend, I decided to try my hand at making coffee cake muffins.
My oldest daughter turned her nose up at them, at first, just like I did when I was a kid.
Only after explaining and reassuring her that they actually didn’t have coffee in them did she decided to give them a try. She enjoyed it and asked me for more, which is a win in my book.
These muffins turned out so moist and soft and with a crispy, crumbly topping that keeps you coming back for more. Good thing I had my family there to devour them before I could eat the whole pan!
Coffee Cake Muffins
Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 1 1/2 cup all-purpose flour
- 1/4 cup powdered sugar
- 1 tsp milk
Instructions
- Preheat oven to 350° F and line a 12-cup muffin tin with paper liners or coat with non-stick cooking spray.
- Begin making the crumb topping by combining sugars, cinnamon and salt in a bowl. Stir in the melted butter. Stir in the flour until all the ingredients are combined and creates crumbly texture.
- In a separate bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and salt. Add milk, oil and egg and stir until just combined.
- Pour or scoop batter evenly between the 12 muffin cups. Sprinkle crumb topping over the batter using your fingers to gently press down into muffin batter.
- Bake at 350° F for 15-18 minutes or until toothpick inserted in center comes out clean.
- For optional glaze, mix powdered sugar and milk in small measuring cup until combined and smooth. For thicker glaze, add more powdered sugar and thinner glaze, add more milk.
- Let cool completely and drizzle with glaze before serving.