Coffee Cake Muffins
Yield: 6 muffins
Cook Time: 25 minutes
This scrumptious and easy Coffee Cake Muffins recipe uses sour cream, giving the cake moisture and
wonderful flavor. The tops have a nice light and crispy coating, while the moist and crumbly interior cake is filled with buttery swirls of cinnamon and brown and white sugars that melt in your mouth! These muffins follow Grandma's Coffee Cake recipe, yet allow you to make individual servings that are perfect for events and social occasions where individual servings are needed or convenient. Making coffee cake in muffin form also makes it easy to grab a quick breakfast, dessert or snack. These muffins are also very easy to make, consisting of a basic cake mixture of both whole wheat and all-purpose flour. Enjoy them straight out of the oven or cooled to room temperature. These muffins can be stored at room temperature in an air-tight container or wrapped with plastic wrap, and can be warmed in the microwave in just 15-20 seconds.
Ingredients
- Cupcakes
- 2 eggs, beaten
- 1 c. sugar
- 6 T. butter, melted
- 1 1/4 c. white flour
- 1/4 c. wheat flour
- 1/2 c. milk
- 2 1/4 t. baking powder
- 1/3 t. salt (1/4 heaping t.)
- 2 heaping T sour cream
- Topping
- 1/4 c. white sugar
- 1/4 c. brown sugar
- cinnamon
- 3 T butter, melted
Directions
Preheat oven to 350° F.
In medium bowl, whisk flours, baking powder and salt. In electric mixing bowl combine melted butter, sugar, eggs and milk. Add flour mixture to butter mixture and mix until smooth and well-blended. Add the sour cream and mix until blended.
Grease a 9x9" baking dish and pour in one-half of batter. Over the top of the batter, sprinkle 1/2 of the topping mixture and drizzle 2 T butter over top, making zigzag strips in both directions. Carefully pour remaining batter on top of first batter and topping layer and smooth with rubber spatula, trying not to disturb first topping layer. Sprinkle remaining topping mix over second batter layer, then top with remaining melted butter in zigzag strips.
Bake in oven for 30 minutes. Allow to cool for a few minutes before cutting into pieces and serving.
In medium bowl, whisk flours, baking powder and salt. In electric mixing bowl combine melted butter, sugar, eggs and milk. Add flour mixture to butter mixture and mix until smooth and well-blended. Add the sour cream and mix until blended.
Grease a 9x9" baking dish and pour in one-half of batter. Over the top of the batter, sprinkle 1/2 of the topping mixture and drizzle 2 T butter over top, making zigzag strips in both directions. Carefully pour remaining batter on top of first batter and topping layer and smooth with rubber spatula, trying not to disturb first topping layer. Sprinkle remaining topping mix over second batter layer, then top with remaining melted butter in zigzag strips.
Bake in oven for 30 minutes. Allow to cool for a few minutes before cutting into pieces and serving.
