Side Pannel
Easy Coffee Cake Muffins
Easy Coffee Cake Muffins
- Recipe Submitted by maryjosh on 02/05/2020
Ingredients List
- Muffins:
- ¼ cup melted butter
- ¼ cup canola oil may substitute vegetable oil
- 3/4 cup sugar
- ¼ cup brown sugar tightly packed
- 1 large egg + 1 egg white room temperature preferred
- 1 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk room temperature preferred
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons corn starch (cornflour in UK)
- ½ teaspoon cinnamon
- ½ teaspoon salt
- Streusel topping:
- 1 1/4 cup all-purpose flour
- 1/2 cup light brown sugar tightly packed
- 1/3 cup sugar
- 3/4 teaspoon ground cinnamon
- 6 Tablespoons butter melted
Directions
Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners. Set aside.
Combine your melted butter and canola oil in a large bowl. Stir well.
Add sugar and stir to combine.
Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined. Add buttermilk and stir.
In a separate, medium-sized bowl, whisk together flour, baking powder, corn starch, cinnamon and salt.
Using a spatula, gently fold the dry ingredients into the wet, taking care not to over-mix the batter (which will make your muffins dense and tougher).
Evenly divide the batter into prepared muffin tin, filling each liner about 2/3 of the way full. Set aside and prepare your streusel topping.
Streusel:
Prepare your streusel by whisking together flour, sugars and cinnamon.
Pour the melted butter into the mixture and, using a fork, stir until crumbles form.
Using your hands, evenly divide streusel over muffin batter, piling the streusel over the batter and gently pressing the topping into the batter.
Bake on 375F for 22-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow to cool before serving.
Combine your melted butter and canola oil in a large bowl. Stir well.
Add sugar and stir to combine.
Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined. Add buttermilk and stir.
In a separate, medium-sized bowl, whisk together flour, baking powder, corn starch, cinnamon and salt.
Using a spatula, gently fold the dry ingredients into the wet, taking care not to over-mix the batter (which will make your muffins dense and tougher).
Evenly divide the batter into prepared muffin tin, filling each liner about 2/3 of the way full. Set aside and prepare your streusel topping.
Streusel:
Prepare your streusel by whisking together flour, sugars and cinnamon.
Pour the melted butter into the mixture and, using a fork, stir until crumbles form.
Using your hands, evenly divide streusel over muffin batter, piling the streusel over the batter and gently pressing the topping into the batter.
Bake on 375F for 22-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow to cool before serving.
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