Coffee Cake Muffins Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the muffins:</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">175g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml sour cream (or Greek yogurt)</li><li class="ingredients-single-item">2 tbsp instant coffee granules dissolved in 1 tbsp hot water</li><li class="ingredients-single-item">For the streusel topping:</li><li class="ingredients-single-item">75g all-purpose flour</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">60g cold unsalted butter, cubed</li><li class="ingredients-single-item">For the glaze (optional):</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1/4 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Paper muffin liners</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners. In a small bowl, dissolve the instant coffee granules in 1 tablespoon of hot water, stirring until completely dissolved. Set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>First, prepare the streusel topping. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces (this creates those perfect buttery pockets in the finished topping). Refrigerate while you prepare the muffin batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the muffin batter, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. This pre-mixing of dry ingredients ensures they'll be evenly distributed throughout your batter for consistent texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy. This prolonged creaming incorporates air, which helps create a light, tender muffin crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract and the dissolved coffee mixture until well combined. The batter may look slightly curdled at this point, which is perfectly normal.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream in two additions (beginning and ending with flour). Mix just until combined—overmixing will develop too much gluten, resulting in tough muffins. The batter should be thick and smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide half the batter evenly among the muffin cups. Remove the streusel from the refrigerator and sprinkle about 1 tablespoon over each partial muffin. Top with the remaining batter, dividing it evenly among all cups. They should be about 3/4 full. Generously sprinkle the remaining streusel over the tops, gently pressing it into the batter slightly so it adheres during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 20-24 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. For even baking, rotate the pan halfway through the baking time. The tops should spring back slightly when gently pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This brief rest in the pan allows them to set up properly without becoming soggy from residual heat.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>If desired, make the glaze while the muffins are cooling. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla until smooth. Add more milk, a teaspoon at a time, until you reach a pourable but thick consistency. Drizzle over the cooled muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Let the glaze set for about 10 minutes before serving. These muffins are best enjoyed the day they're made but will keep in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. You can also freeze them unglazed for up to 3 months—simply thaw overnight and add the glaze before serving.</li></ol>