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These delicious coffee cake muffins are a harmonious blend of fluffy goodness, warm cinnamon notes, and a delectable crumble topping that will have you craving more. Enjoy this breakfast treat that pairs perfectly with your morning cup of coffee or a refreshing glass of milk.
Tips
- Make these muffins the night before and you can still enjoy them warm by heating one in the microwave for 15-30 seconds.
- Store these muffins for up to 4 days in a sealed container at room temperature.
- These muffins can be frozen for 2-3 months in an airtight freezer bag and defrosted as needed.
Recommended Supplies
Here are two great muffin pans that are not non-stick coated.
Use these fancy tulip liners to make your muffins look as beautiful and professional as those in a bakery display.
Ingredients
For the muffins:
- 1 ½ cup all-purpose flour
- ½ cup light brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup milk
- ⅓ cup unsalted butter, melted
- 2 eggs
For the crumble topping:
- ⅓ cup granulated sugar
- ⅔ cup light brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, melted
- 1 ½ cups all-purpose flour
Instructions
- Preheat the oven to 375°F.
- Line a 12-cup muffin tin with paper liners or grease the muffin cups with vegetable shortening or cooking spray.
To make the crumble topping:
- Combine granulated sugar, brown sugar, cinnamon, salt, flour, and melted butter together in a bowl. Do not overmix – topping should be crumbly in texture.
To make the muffins:
- Combine dry ingredients – flour, sugar, baking powder, cinnamon, baking soda, and salt.
- In a separate bowl, combine wet ingredients – milk, eggs, and melted butter.
- Pour wet mixture over dry mixture and mix with a spatula.
- Spoon batter into the prepared muffin pan, filling each one half full at first. Distribute any leftover batter evenly between the muffin cups.
- Sprinkle crumble topping over top of each muffin with a spoon.
- Bake at 375°F for 15-18 minutes until done in the center. Stick a toothpick into a muffin to check if it comes out cleanly with no batter stuck to it.
- Cool the muffins on a wire rack.
Customizations
Can you customize this recipe to suit your own tastes? Absolutely!
Whole Wheat Flour
You can use whole wheat flour as a substitute in this coffee cake muffin recipe. Whole wheat flour adds a nutty flavor and boosts the nutritional value of the muffins. Keep in mind that using whole wheat flour may result in slightly denser muffins compared to using all-purpose flour, but the flavor will still be delicious.
When substituting whole wheat flour for all-purpose flour, you may need to make a few adjustments:
- Texture and Moisture: Whole wheat flour can absorb more moisture than all-purpose flour. You might need to increase the amount of liquid slightly, such as milk or butter, to achieve the desired muffin batter consistency.
- Baking Time: Whole wheat flour can cause baked goods to brown faster. Keep an eye on the muffins during baking and consider reducing the oven temperature by about 25°F and extending the baking time slightly if needed.
- Flavor: Whole wheat flour has a slightly nuttier and heartier flavor than all-purpose flour. This could complement the cinnamon and crumble topping flavors in the recipe.
Feel free to start by substituting half of the all-purpose flour with whole wheat flour and see how you like the results. As you become more familiar with using whole wheat flour in baking, you can experiment with adjusting the ratio to suit your taste preferences.
Adding Nuts
Adding nuts to the coffee cake muffins can be a wonderful idea! Nuts can add a crunch, flavor, and extra texture to the muffins. Consider using chopped nuts such as walnuts, pecans, or almonds.
Nuts can enhance both the flavor and nutritional value of your muffins. They’re a fantastic addition that can take your coffee cake muffins to the next level! Here’s how you can incorporate nuts into the recipe:
- Selecting Nuts: Choose your favorite nuts or a combination of nuts that you enjoy. Walnuts, pecans, and almonds are popular choices for coffee cake muffins due to their mild flavor and crunch.
- Chopping: If using whole nuts, chop them into smaller pieces. This will ensure that the nuts are evenly distributed throughout the muffin batter.
- Adding to Batter: After you’ve combined the wet and dry ingredients to make the muffin batter, gently fold in the chopped nuts. Be careful not to overmix the batter; just fold until the nuts are evenly distributed.
- Topping: You can also sprinkle some chopped nuts on top of the crumble topping before baking. This will create an appealing visual element and add extra crunch to the muffins.
- Quantity: The amount of nuts you add is a matter of personal preference. You can start with around ½ to 1 cup of chopped nuts and adjust according to your taste.