These muffins capture the essence of a classic coffee cake in a convenient, portable form. The secret is the double dose of 'Crumble Magic'—both as a textural swirl within the muffin and a dense, crisp topping. Perfect for brunch, a snack, or paired with your morning coffee, these muffins are a crowd-pleaser that delivers comfort in every bite. The rich, buttery cinnamon streusel is what makes them truly special.
Full Recipe
Yields: 12-14 standard muffins Prep time: 20 minutes Bake time: 22-25 minutes
Ingredients
For the "Crumble Magic" (Streusel) and Filling Swirl:
1 cup (125g) all-purpose flour
1 cup (200g) packed light brown sugar
1 tablespoon ground cinnamon
1/2 cup (113g or 1 stick) unsalted butter, melted and slightly cooled
For the Muffin Batter:
2 cups (250g) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (113g or 1 stick) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
3/4 cup (180ml) buttermilk, or whole milk mixed with 1 tsp white vinegar, room temperature
Instructions
1. Prepare the "Crumble Magic": In a medium bowl, whisk together the flour, brown sugar, and ground cinnamon until no large sugar clumps remain. Pour the melted butter over the dry ingredients. Use a fork to gently toss and mix until clumpy, moist crumbs form. Set aside half of this mixture to use as the topping and the other half to use as the internal swirl.
2. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners and lightly spray the liners and the top of the tin with non-stick spray for easier release.
3. Whisk Dry Ingredients for Batter: In a separate medium bowl, whisk together the 2 cups of flour, baking powder, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed until the mixture is light, fluffy, and pale in color (about 2-3 minutes).
5. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
6. Combine Wet and Dry: With the mixer on low speed, alternate adding the dry flour mixture and the buttermilk, starting and ending with the flour mixture (e.g., add 1/3 flour, then 1/2 buttermilk, then 1/3 flour, then remaining buttermilk, then remaining flour). Mix only until just combined and no streaks of flour remain; do not overmix. The batter should be thick.
7. Assemble the Muffins: Spoon a small tablespoon of batter into the bottom of each muffin cup. Top with a generous teaspoon of the "Crumble Magic" designated for the filling. Spoon the remaining muffin batter evenly over the filling layers, filling each cup about 3/4 full. Top each muffin generously with the remaining topping crumble, pressing lightly so it adheres.
8. Bake and Cool: Bake in the preheated oven for 22-25 minutes, or until the crumbles are golden brown and a toothpick inserted into the center of a muffin comes out clean.
9. Final Cooling: Allow the muffins to cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Store completely cooled muffins in an airtight container at room temperature for up to 3 days.
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