Coffee Cake Muffins
Description
Instead of spending your hard-earned money on takeout muffins each morning, save the cash by making your own crumb-topped coffee cake muffins at home.
Ingredients
•
2 1/4 cups all-purpose flour
•
3/4 cup white sugar
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3 tablespoons ground cinnamon
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1 1/4 tablespoons baking powder
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1/4 tablespoon salt
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3/4 cup whole milk
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2 tablespoons whole milk
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10 tablespoons unsalted butter, softened
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2 large eggs, beaten
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1/2 tablespoon vanilla extract
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1 7/8 cups all-purpose flour
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1/2 cup unsalted butter, melted
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1/4 cup white sugar
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2 tablespoons white sugar
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4 1/2 tablespoons brown sugar
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3/4 teaspoon pumpkin pie spice, or more to taste
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1/4 teaspoon salt
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
2
Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
3
Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
4
Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
5
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.