Empty My Fridge
Coffee Cake Muffins That Beat any Bakery’s
Ingredients
- Flour2 ¾ cups
- Brown sugar0.83 cups
- Sugar1.83 cups
- Cornstarch2 tbsp
- Baking powder2 tsp
- Cinnamon · ground2 tsp
- Baking soda½ tsp
- Salt1 tsp
- Butter⅓ cups + 5 tbsp
- Vegetable oil⅓ cups
- Egg1
- Vanilla1 ½ tsp
- Sour cream1 cup
- Milk2–3 tbsp
- Glaze
Instructions
- Whisk the flour, sugars, cornstarch, baking powder, cinnamon, baking soda and salt in a large bowl.
- In another bowl, whisk the melted butter and oil until smooth, then whisk in the egg, vanilla and sour cream until well combined.
- Pour the wet mixture into the dry and fold gently with a spatula until no flour streaks remain. Let the batter rest while you make the streusel.
- Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
- For the streusel, melt the butter and let it cool slightly, checking it is not warm to the touch. In a bowl, whisk the flour, sugars, cinnamon and salt, then drizzle in the butter and toss with a fork until crumbly, with a mix of large and small clumps. Do not stir.
- Divide the batter evenly among the muffin cups, then top evenly with the streusel.
- Bake at 425°F (220°C) for 8 minutes, then reduce the oven to 350°F (175°C) without opening the door and bake 12-14 more minutes until the tops are light golden and a toothpick comes out clean or with a few moist crumbs.
- Cool in the tin for 7-10 minutes, then move the muffins to a rack to cool completely.
- For the optional glaze, whisk the powdered sugar and milk until smooth and thick enough to ribbon off the whisk. Drizzle over the muffins, warm or cool, and let set before serving.
Summarized from Sugar Spun Run's video. Watch it for the details.
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