Coffee cake in muffin form? Please and thank you! I am in love with all things coffee cake but making them portable is heaven!
So what do you think of our kitchen progress from a few weeks ago?
Have I mentioned that we are doing this all ourselves? You’re even more impressed now aren’t you 🙂 Before you were thinking, “Eh….it’s nice.” But now that you understand that it’s been my own two hands working for countless hours over the past five weeks, you’re thinking it is the greatest kitchen you have ever seen!!!!
Like all home improvement, it began as a simple little plan with only minor demolition. Of course, my last post showed you how far we strayed from that beginning plan. That is just how it goes with 120 year old houses.
I promise once a bit of normalcy is returned to my kitchen, my blogging will return to a regular schedule once again. Until then, how about my favorite coffee cake recipe in muffin form? Just use this recipe, layer it in muffin papers instead of a cake pan and viola! A double recipe makes 32 muffins and bake them for 24 minutes. I also drizzled a bit of powdered sugar icing on top.
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Coffee Cake Muffins
- Yield: 16 muffins 1x
Description
If you love coffee cake in the morning, you will love these muffins! A tender cake topped with cinnamon streusel and a creamy glaze.
Ingredients
Scale
Cake
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1 3/4 C flour
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1/2 tsp baking powder
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3/4 tsp baking soda
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1/4 tsp salt
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1/2 C butter, room temperature
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1 C + 2 Tb sugar
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2 eggs, room temperature
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8 ounces sour cream
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3/4 tsp vanilla
Streusel
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1/4 C + 2 Tb flour
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1/4 C + 2 Tb brown sugar
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1/8 tsp salt
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1/3 C chopped pecans
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3 Tb cold butter, cut into small pieces
Icing
- 1 C powdered sugar
- 2 Tb milk
- pinch of salt
Instructions
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Preheat oven to 350 degrees and line your muffin tins.
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Combine all the ingredients for your crumb topping in the food processor. Pulse until butter pieces are chopped small and the mixture resembles chunky sand. Set aside. You can also do this by hand with a pastry blender, but don’t add the pecans until the end of cutting in the butter.
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In the bowl of your mixer fitted with the paddle attachment, beat the butter then slowly add the sugar. Beat until they are light and fluffy, around 3 minutes. Scrape down the bowl at least once while it is beating. Add eggs one at a time, scraping down the bowl after each addition. Add the sour cream and vanilla. Mix.
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Combine the dry ingredients in a small bowl and add to the mixer in three additions, mixing until just incorporated. Do not overmix!
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Divide the batter evenly among the liners. Sprinkle the crumb topping across the batter.
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Bake for 24 minutes until a cake tester inserted in a middle comes out with just a few moist crumbs attached. Cool completely before mixing together the glaze and drizzling over the top
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 22g
- Sodium: 145mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 44mg
I may not have commented for a while but still I’m here…awaiting more… How the kitchen coming?