Description
Enjoy the comforting flavors of a classic coffee cake in a convenient, handheld form. These bakery-style muffins feature a moist, tender sour cream crumb topped with a generous, buttery, cinnamon-spiced streusel. The specific high-heat baking technique ensures a beautiful, professional domed top every time, making these the perfect companion for your morning coffee or tea.
Ingredients
1 ¾ cups all-purpose flour
½ cup light brown sugar, firmly packed
½ cup granulated sugar
2 Tbsp cornstarch
2 tsp baking powder
1 tsp ground cinnamon
1 cup full-fat sour cream
1/3 cup + 5 Tbsp unsalted butter, melted
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1/4 tsp baking soda
1/4 tsp salt
Additional flour and brown sugar for streusel base
Instructions
Whisk together flour, sugars, cornstarch, baking powder, cinnamon, baking soda, and salt in a large bowl.
Combine melted butter, oil, egg, vanilla, and sour cream in a separate bowl until smooth.
Pour wet ingredients into dry and fold with a spatula until just combined.
Allow batter to rest for 15-30 minutes while preheating oven to 425F.
For the streusel, whisk flour, sugars, cinnamon, and salt in a medium bowl.
Drizzle melted butter over streusel ingredients and mix with a fork until coarse crumbs form.
Divide batter into lined muffin tins and top generously with the streusel mixture.
Bake at 425F for 5 minutes, then reduce heat to 375F and continue baking for 17 minutes or until a toothpick comes out clean.
Notes
Ensure all ingredients are at room temperature for the best emulsion. Spoon and level your flour properly to avoid dense muffins. Letting the batter rest is essential for the baking powder to activate, which helps create the tall, bakery-style dome.
- Prep Time: 20
- Cook Time: 22
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg