Coffee Cake Muffins, New York style. OH MY GOODNESS! These are almost too perfect! They are entirely unhealthy but how can you have healthy coffee cake and actually enjoy it? I don’t believe in wasting calories and fat on muffins that simply are a knock off. :)
We LOVE these muffins and decided to take them to the beach this weekend to enjoy with family and allow them to partake in our indulgence as well. They are a great hit and everyone enjoys a good coffee cake muffin with some fruit and coffee.
For the muffin:
- 1¼ cup unbleached flour (Cake flour works great too)
- ½ cup granulated sugar
- ¼ tsp baking soda
- ¼ tsp salt
- 6 tbsp butter softened but still cool
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- ⅓ cup buttermilk
For the crumb topping:
- ⅓ cup granulated sugar
- ⅓ cup dark brown sugar
- ¾ tsp ground cinnamon
- Dash of salt
- 1 cup butter, melted
- 1 ¼ cups cake flour
In a stand mixer, mix together flour, sugar, soda and salt.
Add in butter and eggs.
Stir in vanilla and buttermilk (for homemade quick buttermilk click here)
Beat until incorporated but do not over mix.
Fill muffin cups 1/3 full leaving plenty of room for the crumb topping and for the muffin to rise.
Make the crumb topping: In a medium bowl, combine all ingredients except flour together and mix thoroughly. Add in flour and stir really well. Spoon on top of batter.
Bake at 350 degrees for 15-20 minutes or until crumb topping is golden brown and batter comes out clean with a toothpick inserted.
Cool on wire rack and enjoy! They also freeze well in an airtight container.
Recipe adapted from Table for two blog