Name: Coffee Cake Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: All-purpose flour - 2 ¼ cups; White sugar - ¾ cup; Ground cinnamon - 3 tablespoons; Baking powder - 1 ¼ tablespoons; Salt - ¼ tablespoon; Whole milk - ¾ cup; Whole milk - 2 tablespoons; Unsalted butter, softened - 10 tablespoons; Eggs, beaten - 2 large; Vanilla extract - ½ tablespoon; All-purpose flour - 1 ⅞ cups; Unsalted butter, melted - ½ cup; White sugar - ¼ cup; White sugar - 2 tablespoons; Brown sugar - 4 ½ tablespoons; Pumpkin pie spice, or more to taste - ¾ teaspoon; Salt - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Coffee Cake Muffins

1. All-purpose flour - 2 ¼ cups

2. White sugar - ¾ cup

3. Ground cinnamon - 3 tablespoons

4. Baking powder - 1 ¼ tablespoons

5. Salt - ¼ tablespoon

6. Whole milk - ¾ cup

7. Whole milk - 2 tablespoons

8. Unsalted butter, softened - 10 tablespoons

9. Eggs, beaten - 2 large

10. Vanilla extract - ½ tablespoon

11. All-purpose flour - 1 ⅞ cups

12. Unsalted butter, melted - ½ cup

13. White sugar - ¼ cup

14. White sugar - 2 tablespoons

15. Brown sugar - 4 ½ tablespoons

16. Pumpkin pie spice, or more to taste - ¾ teaspoon

17. Salt - ¼ teaspoon

How to cook deliciously - Coffee Cake Muffins

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Stage

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.