Coffee Cake Muffins

Coffee Cake Muffins copy
These muffins are definitely one of my kids’ favorites. I mean, really, what’s not to like? The crumble topping is buttery and sweet and I make them miniature so they don’t make me feel as guilty. I can’t stress enough how useful it is having a bag of these frozen in the freezer. My fussy eater will eat these for dinner on days that it’s not worth battling. So make a batch and freeze some if they last long enough! Happy weekend 🙂
Coffee cake muffins light copy

Coffee Cake Muffins

Recipe adapted from Damn Delicious

Yield: 12 regular or 24 mini

Ingredients:

  • 1 1/2 cups flour
  • 1/2 cup light brown sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 2 large eggs

CRUMB TOPPING

  • 1/3 cup sugar
  • 1/3 cup light brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups flour

Directions:

  1. Preheat oven to 375F. Line your muffin tin (12 or 24) with paper liners or coat with nonstick spray - set aside.
  2. To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Set aside until ready to use.
  3. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
  4. In another bowl, whisk together milk, canola oil and egg. Pour wet mixture over dry ingredients and stir using a rubber spatula just until moist.
  5. Scoop the batter evenly into the muffin tray using an ice cream scooper to get evenly sized muffins. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter.
  6. Place into the oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.