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Coffee Cake Muffins Recipe & Video

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This is a recipe for a Streusel Coffee Cake only in muffin form. It has a wonderfully rich and buttery flavor and a soft and moist texture. The crispy streusel combines flour with dark brown sugar, ground cinnamon, and butter. I like how the streusel mixture sits both on top of the muffins plus runs through their centers. 

 

Although this muffin is called a "Coffee" Cake Muffin, it does not contain coffee. In North America the name refers to how the cake is normally served, that is, with a cup of coffee. Its rich flavor and texture comes from adding sour cream (full or reduced fat) to the batter. You can replace the sour cream with an equal amount of plain yogurt.

Coffee Cakes are instantly recognizable by their crumb topping. I love how the crumb mixture turns slightly crunchy when baked, and its grainy texture contrasts nicely with the soft and moist butter cake. In the Streusel Topping I have used dark brown sugar although you could use light brown sugar. Brown sugar is made by adding molasses back into refined white sugar. The color will depend on the amount of molasses added during processing of the sugar. The darker the color the stronger the taste.  

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Coffee Cake Muffins: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line 12 muffin cups with paper liners, or you can butter, or spray the muffin cups with a non stick vegetable spray.

Streusel: In a bowl, stir together the flour, sugar, and ground cinnamon. With a pastry blender or your fingertips, blend the butter into the flour mixture until you have coarse crumbs.

Coffee Cake: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. 

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and vanilla extract and beat until light and fluffy (about 3-4 minutes). Scrape down the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Then, with the mixer on low speed, add the flour mixture (in three additions) alternately with the sour cream (in two additions), starting and ending with the flour. Mix only until combined.

Spoon a heaping tablespoon (about 30 grams) of the batter into each muffin cup, smoothing the tops with an offset spatula or back of a spoon. Sprinkle a scant tablespoon (8 grams) of the Streusel on top of the batter in each muffin cup. Then repeat the layers, spooning a heaping tablespoon (30 grams) of batter in each cup and then a scant tablespoon (8 grams) of the Streusel. Lightly press the Streusel into the batter. Bake for about 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove from the oven and place on a wire rack to cool for about 10 to 15 minutes before removing the muffins from the pan.

Serve warm or at room temperature.

Makes 12 Coffee Cake Muffins.

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Streusel:

1/2 cup (65 grams) all purpose flour

1/2 cup (100 grams) dark brown sugar (firmly packed)

3/4 teaspoon ground cinnamon

4 tablespoons (55 grams) butter, at room temperature

Coffee Cake:

1 3/4 cups (225 grams) all purpose flour

1 1/4 teaspoons (5 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/4 teaspoon (1 gram) salt

1/2 cup (113 grams) unsalted butter, at room temperature

3/4 cup (150 grams) granulated white sugar

2 large (100 grams) eggs, at room temperature

1 teaspoon (4 grams) pure vanilla extract

3/4 cup (180 ml) sour cream or plain yogurt (full or reduced fat)

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