Classic Coffee Cake Muffins

Instructions

Classic Coffee Cake with Crumb Topping

Makes 18 muffins to eat, share, or freeze + a small coffee cake 

This is a classic, crumbly coffee cake that pairs great with a coffee, hot tea, or hot chocolate any time of day.

I hope you enjoy!

Start by making the Crumb Topping

Make the crumb topping by combining the following 5 ingredients and stir well with a fork to create a crumbly topping.

• 4 tablespoons granulated sugar 
• 4 tablespoons packed brown sugar 
• 1 teaspoon ground cinnamon 
• 6 tablespoons salted butter, melted (6 tbsp)
• 1 cup flour all purpose flour (may need a little more if it isn't crumbly) 

Set aside and preheat oven to 325 F.

Grease a 9x5" loaf pan, or up to an 8" x 8" square casserole dish, and prepare 18 muffin tins with cupcake liners.

Now to make the Cake

• 3-3/4 cups all purpose flour
• 1½ cups granulated sugar
• 3/4 teaspoon baking soda
• 2 sticks + 2 tablespoons softened butter
• 3 large eggs
• 3 egg yolks
• 1½ cups sour cream
• 2 teaspoons vanilla extract

• Set aside: 4 teaspoons cinnamon (for cinnamon swirl when you divide the batter in half in a few minutes)

In an electric mixer bowl, gently stir the 3-3/4 cups flour, 1½ cups sugar, and 3/4 teaspoon baking soda together.

Add the 2 sticks + 2 tablespoons softened butter and mix on low until combined. 

Mixture will be crumbly and look a little dry.

Add the 3 eggs, 3 egg yolks, 1½ cups sour cream, and 2 teaspoons of vanilla.

Beat until light & fluffy. 

Scoop 1/2 of batter into a small bowl and set aside. In the original mixer bowl, add the 3 teaspoons of cinnamon you set aside earlier and mix well. 

Scoop 1 tablespoon of the plain cake mixture into each of the prepared cupcake liners using two spoons: one to scoop and the other to scrape the batter off into the cupcake liners, or if you have a tablespoon size ice cream scoop, that works really well for this sticky batter, too.

Use the back of a spoon or butter knife to smooth it out into the bottom of the cupcake liners. 

Scoop the remaining plain cake batter into your prepared baking dish and spread evenly with the back of a spoon or an offset spatula. 

Scoop 1 tablespoon of the cinnamon cake mixture into each cupcake liner on top of the plain cake mix. With a butter knife, swirl the two mixtures together slightly in each cupcake liner.

Scoop the remaining cinnamon cake batter into your prepared baking pan on top of the plain cake mixture and spread evenly with the back of a spoon or an offset spatula.

Take a butter knife and run it through the batter in a deep, dramatic side to side squiggly line down the center of the baking pan lengthwise to add a swirl effect.

Add crumb topping to all the muffins first and then to the cake so you are sure to have enough for the muffins to have a good crumb top. 

Bake muffins for 25-30 minutes, until toothpick inserted in center comes out clean.

Cake will take longer, check it around 35-40 minutes and add 3 minutes intervals there after if it still isn't done yet. You don't want to over-bake.

Let muffins cool for 5-10 minutes, remove from pan.

Let cake cool 30 minutes before serving.