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Coffee Cake Muffins

Deliciously soft muffins topped with a crunchy crumble, perfect for breakfast or an afternoon treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
Topping
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter, softened
  • 1/2 cup chopped nuts (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, cream together the softened butter and milk until smooth.
  4. Add the eggs and vanilla extract to the wet mixture and blend well.
  5. Gradually combine the wet ingredients with the dry ingredients, mixing just until combined.
Topping and Baking
  1. In a small bowl, mix together brown sugar, 1/4 cup flour, and 1/4 cup softened butter to create the crumble topping. Stir in the nuts if desired.
  2. Fill each muffin liner about 2/3 full with batter and top with the crumble mixture.
  3. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  4. Let cool in the pan for a few minutes before transferring to a wire rack.

Notes

These muffins can be served warm with butter or as a snack. They can also be stored in an airtight container at room temperature for about 3 days or in the fridge for up to a week. You can freeze them for longer storage.