Description
These tender, cinnamon-scented coffee cake muffins feature a crisp streusel topping for added texture. Moist from sour cream and rich with butter-oil blend, they deliver comfort and simplicity in every bite. Perfect for breakfast or an afternoon snack, they adapt well to seasonal additions like nuts or dried fruit.
Ingredients
1 ¾ cups all-purpose flour
½ cup light brown sugar
½ cup granulated sugar
2 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¾ teaspoon salt
⅓ cup melted unsalted butter
⅓ cup neutral cooking oil
1 large egg
1 cup sour cream (vegetarian-friendly)
Streusel Topping:
½ cup all-purpose flour
¼ cup light brown sugar
1 teaspoon ground cinnamon
4 tablespoons melted unsalted butter
Instructions
Preheat oven to 350°F (175°C). Line 12 muffin cups with paper liners.
In a bowl, whisk together 1 ¾ cups flour, ½ cup brown sugar, ½ cup granulated sugar, 2 tbsp cornstarch, 2 tsp baking powder, 1 tsp cinnamon, ½ tsp baking soda, and ¾ tsp salt.
In another bowl, mix ⅓ cup melted butter, ⅓ cup oil, 1 egg, and 1 cup sour cream until just combined. Fold into dry ingredients gently, avoiding overmixing.
Separately, combine streusel ingredients: ½ cup flour, ¼ cup brown sugar, 1 tsp cinnamon, and 4 tbsp melted butter. Mix into a coarse crumb.
Spoon batter into prepared muffin cups, filling each 2/3 full. Top generously with streusel. Bake 22 minutes or until golden. Cool for 5 minutes before serving.
Notes
Customize streusel with chopped walnuts, raisins, or halal chocolate chips.
Use a moderate-protein flour (like all-purpose) for tenderness.
Optional egg whites can replace yolk if using for a lighter texture.
Store in an airtight container for 2-3 days at room temperature.
- Prep Time: 30
- Cook Time: 22
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 0.8g
- Protein: 4g
- Cholesterol: 25mg