Categories: Breakfast, Cake, Cupcakes
Ingredients
- Streusel Topping:
- 1/2 cup + 2 tbsp butter, room temperature
- 1 cup brown sugar
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- Coffee Cake Muffins:
- 2 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, room temperature
- 1 cup sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 1/4 cups buttermilk
- Vanilla Glaze:
- 1 cup confectioners’ sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Directions
-
Preheat oven to 350F. Line 24 muffin cups with paper liners.
-
Prepare the streusel first. In a large bowl, cream together butter and brown sugar until light. Beat in ground cinnamon, salt and vanilla. Working at a low speed, blend on the flour slowly until it all has been incorporated. Mixture should look sandy and coarse.
-
Prepare the cake batter. In a medium bowl, whisk together flour, baking soda, baking powder and salt.
-
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by vanilla extract. Working in two or three additions, alternate mixing in some of the flour mixture and some of the buttermilk, ending with an addition of the flour. Mix only until everything is just combined and no streaks of dry ingredients remain.
-
Fill each of the muffin cups a bit less than half way up. Top each with a small handful of streusel. Divide remaining batter evenly over the muffin cups. Top each with a generous handful of streusel. If you squeeze the streusel tightly in your hand before placing it on the muffins, it will form nice clumps. Be sure to use all the streusel.
-
Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean and the streusel is lightly browned.
-
Carefully remove from muffin tin and cool completely on a wire rack before icing. Allow icing to set before storing.