Coffee Cake Muffins
Ingredients
*For the muffins:*
- 1/2 cup melted salted butter
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1/3 cup vegetable oil
- 2 eggs at room temperature
- 1/3 cup sour cream
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup whole milk at room temperature
*For the filling:*
- 2/3 cup light brown sugar
- 2 tsp cinnamon
*For the crumble:*
- 1/4 cup room temperature salted butter
- 1/4 cup granulated sugar
- 2 tbsp light brown sugar
- 1/2 cup all-purpose flour
- 3/4 tsp cinnamon
*For the icing:*
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 2-4 tbsp milk or heavy cream
Instructions
*For the crumble:*
- In a medium bowl, combine butter, granulated sugar, light brown sugar, and flour.
- Use a fork or pastry cutter to mix until it resembles a sandy texture.
- Place it in the fridge until needed.
*For the filling:*
- In a small bowl, mix light brown sugar and cinnamon. Set aside.
*For the muffins:*
- In a large bowl, combine melted butter, granulated sugar, vanilla extract, and vegetable oil. Whisk until well combined.
- Add eggs and sour cream, whisking until just incorporated.
- Add flour, baking powder, baking soda, salt, and milk. Gently mix until fully incorporated. Don’t overmix!
- Cover the bowl and let it sit at room temperature while preheating the oven to 425°F.
- Line 16 muffin tins with liners.
- Once preheated, scoop about 2 tablespoons of batter into each liner.
- Top with 2 tsp of the filling, then more batter. The batter should almost reach the top of the pan.
- Sprinkle the crumble on top.
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F. Bake for an additional 30-35 minutes until cooked through.
- Let them cool completely before adding the icing.
*For the icing:*
- In a small bowl, combine all icing ingredients and whisk until smooth.
- Adjust consistency with additional milk, if needed.
- Drizzle the icing on top of the cooled muffins.
- Serve and enjoy your delicious Coffee Cake Muffins!