Recipe: Coffee Cake Muffins
Brighten your day with a satisfying comfort food. (Kate Wood/Wood and Spoon)
I grew up nibbling on bits of my Mimi’s coffee cake, and those warm, comforting flavors are still some of my favorites to enjoy in the morning. Here, her original recipe is simplified into muffin-sized cakes that are perfect for sharing or freezing for a rainy day. I recommend enjoying these muffins with a schmear of butter and a hot cup of coffee. And don’t skip the crumble. The sugary topping adds extra spice and sweetness to each fluffy bite.
Coffee Cake Muffins
As an option, top and fill your muffin with cinnamon and brown sugar for an extra bite of sweetness. (Kate Wood/Wood and Spoon)
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 12
Ingredients
For the batter:
- ½ cup (113 gm) unsalted butter, at room temperature
- ¾ cup (150 gm) sugar
- 1 large egg, room temperature
- ¾ teaspoon vanilla
- 1½ cups (195 gm) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (168 gm) full-fat buttermilk
For the filling:
- ½ cup (100 gm) brown sugar, packed
- 1½ teaspoons cinnamon
Instructions
- Preheat the oven to 375 degrees.
- Line a 12-compartment muffin tin with liners and set aside.
- In a large bowl or the bowl of a stand mixer, cream together the butter and sugar on medium speed until smooth, about one minute.
- Add the egg and vanilla and beat to combine.
- Add ½ cup of the flour, the baking powder, baking soda and salt and beat on low just until almost combined.
- Add the buttermilk, stir and then mix in the remaining flour.
- Beat on low until the batter is smooth and uniform, but do not over-mix.
- Combine the brown sugar and cinnamon for the filling in a small bowl.
- Spoon 1½ tablespoons of batter (I use a medium cookie scoop) into the bottom of each muffin tin.
- Moisten your fingers slightly to push the batter into the bottom of the tins.
- Sprinkle each battered tin with ¾ teaspoon of the filling and then divide the remaining batter among the 12 compartments.
- Sprinkle each muffin with the remaining filling and bake in the preheated oven for about 18-20 minutes, or until the muffins are puffed and a toothpick inserted to the center comes out clean.
Kate Wood’s recipes can be found on her Wood and Spoon blog and on Facebook, Instagram and Pinterest.
