Bakery-Style Coffee Cake Muffins
Fluffy and sweet, these Bakery-Style Coffee Cake Muffins are perfect for a cozy breakfast or a delightful afternoon snack with coffee.
Ingredients
Muffin Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1 cup buttermilk Or a substitute using milk with vinegar or lemon juice
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Topping Ingredients
- 1/2 cup brown sugar For topping
- 1/2 cup chopped nuts Optional for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray it with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, cream together the room temperature butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, mixing well after each addition.
- Gradually add the dry mixture into the wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- In a small bowl, mix the brown sugar and chopped nuts together for the topping.
Baking
- Spoon the muffin batter into the prepared muffin tins, filling each cup about two-thirds full, and sprinkle the topping mixture on each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Notes
To store, keep muffins in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to three months. Reheat in the microwave or oven for best results.