Coffee Cake Muffins

Coffee Cake Muffins with a delicious crumbly cinnamon streusel topping and drizzled with a powdered sugar glaze. There is really nothing better on a weekend morning than a freshly baked coffee cake. Now you can take a portable coffee cake with you even on a weekday! This on the go breakfast is perfect for anyone that complains that they don’t have time for breakfast. Next time you are thinking about skipping breakfast, reach for one of these incredible muffins instead!

Coffee Cake Muffins

Coffee Cake Muffins with a delicious crumbly cinnamon streusel topping and drizzled with a powdered sugar glaze.

Yield: 24 muffins

Ingredients:

For the Streusel Topping:
2 1/4 cups all purpose flour
3/4 cup brown sugar
1 tablespoon ground cinnamon
3/4 teaspoon coarse salt
1/2 cup plus 2 tablespoons butter, room temperature
For the Muffins:
2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 cup plus 2 tablespoons butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups sour cream
For the Milk Glaze:
1 1/2 cups confectioners’ sugar
3 tablespoons milk

Directions:

For the topping: In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, brown sugar, cinnamon and salt. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Transfer mixture to a medium bowl and place in refrigerator for 30 minutes before using.
Preheat oven to 350F. Line 24 muffin cups with muffin liners or spray with nonstick cooking spray.
For the muffins: In a medium bowl, whisk together flour, baking soda, baking powder and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Beat in eggs one at a time,scraping down bowl as needed. Stir in vanilla extract by hand. Add flour mixture and sour cream and stir until just combined.
Divide batter evenly among muffin cups. Sprinkle half of the strudel mixture over the muffins, gently pressing it into the batter. Sprinkle evenly with remaining strudel mixture.
Bake rotating the pans halfway through until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer pans to a wire rack to cool completely before removing muffins.
To make milk glaze, whisk the powdered sugar and milk together in a small bowl.
Place muffins on a wire rack set over a baking sheet and drizzle with glaze.

Source: adapted from Martha Stewart’s Cupcakes