Small Batch Coffee Cake Muffins
Coffee cake muffins flavored with cinnamon and topped with a cinnamon streusel.
Ingredients
Coffee Cake Muffins
- 120 g all purpose flour (1 c.)
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. ground cinnamon
- ¾ tsp. salt
- 56 g unsalted butter (1/4 c.)
- 90 g light brown sugar (⅓ c. + 1.5 tbsp.)
- 1 egg room temperature
- 1 tsp. vanilla
- 100 g sour cream (⅓ c. + 1.5 tbsp.) room temperature
Cinnamon Streusel
- 14 g unsalted butter (1 tbsp.)
- 25 g all purpose flour (3 tbsp.)
- 14 g light brown sugar (1 tbsp.)
- ¼ tsp. ground cinnamon
Instructions
Cinnamon Streusel
- In a small microwave safe bowl, melt the butter. Mix in the flour, sugar, and cinnamon until well combined. Set aside.
Coffee Cake Muffins
- Preheat the oven to 400°F / 205°C. Line a muffin pan with 6 parchment liners.
- In a medium sized microwave safe bowl, melt the butter. Whisk in the sugar, followed by the egg and vanilla.
- Whisk in the sour cream until well combined.
- Add in the flour, baking powder, baking soda, cinnamon, and salt. Fold the mixture together just until no flour streaks remain.
- Evenly distribute the muffin batter between the six parchment liners. Top with the streusel.
- Bake the muffins at 400°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F / 175°C. Bake for an additional 10 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Serve and enjoy!