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Nutrition Facts
Serving Size 1 (111g) Recipe makes 12 servings
Calories 428
Calories from Fat 184		(43%)
Amount Per Serving		%DV
	Total Fat 20.5g	31%
	Saturated Fat 12.5g	62%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 84mg		28%
Sodium 293mg		12%
Potassium 138mg		3%
Total Carbohydrate 57.6g		19%
	Dietary Fiber 0.8g	3%
	Sugars 34.5g
Protein 4.8g		9%
detailed view... how is this calculated?

Coffee Cake Muffins

Recipe #378602 | 45 min | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: alligirl
Jun 23, 2009

These moist and flavorful coffee cake muffins can be enjoyed any day of the week. Taken from Everyday Food.

SERVES 12 , 12 jumbo muffins (change servings and units)

Ingredients

FOR THE STREUSEL TOPPING

1 cup packed dark brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chilled unsalted butter, cut into small pieces

FOR THE MUFFINS

1/2 cup unsalted butter, room temperature plus more for pans
1 3/4 cups all-purpose flour, plus more for pans (spooned and leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
confectioners' sugar, for dusting (optional)

Directions

1
Prepare streusel topping:
2
In a medium bowl, stir together brown sugar, flour, and salt.
3
With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
4
Preheat oven to 350 degrees.
5
Prepare muffins:
6
Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins).
7
In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
8
Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy.
9
Beat in eggs, one at a time, until well combined.
10
With mixer on low, beat flour mixture into butter mixture.
11
Divide half the batter among prepared muffin cups.
12
Top with half the streusel mixture, then remaining batter, and top with streusel.
13
Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.
14
Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
15
Dust with confectioners' sugar, if desired.

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Featured Reviews for This Recipe

From: Deantini

On Nov 1, 2009

Great, moist and delicious!! I made them in regular muffin pans and got 15 - very full. I had a hard time measuring the right amount of batter and ended up overfilling on the first 1/2 batter. You need to fill in quite a bit less than what you'd think. I had about 1/3 of the streusel mix left. Next time I will be sure to stretch the batter more and probably get 18-20 muffins and use all the streusel. Made for Every day is a Holiday Tag.

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From: Reeces Pieces

On Sep 24, 2009

I give these a 4. My family gives them a 5. I thought they were a little too greasy from all the butter, and some of the flavors could have been a little stronger. Overall very good, though. They were easy to make, and all 3 batches cooked for exactly the 25 minutes specified and came out perfect. That almost never happens for me. I love that they're not super sweet. That's hard to find in a muffin. My family had them scarfed down in no time, so this recipe is definitely a keeper.

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From: Katzen

On Aug 29, 2009

Wowzers, these are good muffins! Note to self: READ the recipe through before making it! I didn't realize I was supposed to only half fill the tins, then add the streusel, so I ended up scooping half back out, adding the streusel, then putting the half back in. They still turned out great, even with that mishandling! I did find the streusel made alot, and I'd probably only make 2/3 of the recipe next time. I'm going to use the rest on banana bread tomorrow, though, since it's really good! Thanks, Alli, my PAC pardner! Made for PRMR Tag.

3 people found this review helpful

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From: Sam #3

On Aug 19, 2009

I don't have a jumbo muffin tin so baked regular muffins and got 18. They were super yummy! I love the idea of this as with out the streusel they would be perfect for the freezer rather than making a whole coffee cake

1 person found this review helpful

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