Coffeecake Muffins
My kids really wanted muffins for breakfast so I found a recipe for coffee cake muffins on a website called CookiePie. They looked really delicious and sounded like the perfect breakfast treat. The recipe was really easy to follow – the only change I made was to add a bit of cinnamon to the muffin mixture. They were quick to make with little clean-up. My kids and husband LOVED the muffins…I drooled and watched my family gobble them up while I ate my fiber cereal. I hate trying to eat healthy – UGH.
Coffeecake Muffins:
Streusel:
- 8 Tbsp. sugar
- 1/3 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1 tbsp cinnamon
- 4 tbsp unsalted butter, cut into pieces and chilled
- 1/2 cup chopped pecans
Pulse 5 tablespoons sugar, brown sugar, flour, cinnamon, and butter in a food processor until just combined. Set aside 1/2 cup of this cinnamon mixture for muffin filling.
Add pecans and the last 3 tablespoons of sugar to the food processor with the remaining cinnamon mixture and pulse until nuts are coarsely ground. Transfer to a bowl and set aside for streusel topping.
Muffins:
- 2 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 tbsp vanilla extract
- 1 3/4 cups flour
- 1/2 cup white sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 5 tbsp butter, cut into chunks, and softened
How to Make Coffeecake Muffins
Preheat the oven to 375 degrees. Coat a muffin pan with cooking spray.
Whisk together the eggs, sour cream, and vanilla in a bowl.
Pulse flour, sugar, baking powder, baking soda, cinnamon, salt, and butter in a food processor until the mixture is nice and crumbly. Transfer to a large bowl. Using a rubber spatula, gradually fold in egg mixture until just combined.
Place 1 tablespoon batter in each muffin cup and top with 1 tablespoon cinnamon filling. Using the back of a spoon, press cinnamon filling lightly into the batter, then top with the remaining batter. Sprinkle streusel topping evenly over batter.
Bake for 22-25 minutes or until muffins are light golden brown and toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a while before moving them to a rack to finish cooling. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
Recipe and photographs by For the Love of Cooking
Original recipe from CookiePie
I see that the recipe calls for cinnamon but it doesnt tell you how much…. Could you answer that for me. Thanks. Caroll
Caroll Lee,
Thank you for letting me know it wasn’t in the recipe. I used 1 tsp of cinnamon. I have corrected the recipe and the printable recipe. Thanks again!
Cheers,
Pam
Thank you so much for getting back with me…. My family and friends at work just love these muffins… Great Job!!!
Great recipes! I have spent a lot of time in the kitchen since learning about them and am trying them all out. Wonderful so far!
YUM! These turned out perfectly! I wanted to make some muffins quickly for my family for Sunday breakfast and didn’t realize how many steps this recipe had when I started because I hadn’t scrolled down through the entire recipe when I found it online, so I was worried the muffins wouldn’t be finished in time. But…..it was actually pretty easy and well worth the steps!