Coffee Cake Muffins
All of the flavors of classic coffee cake wrapped up in a streusel-topped muffin. PLUS tips on how to bake perfect muffins!
Servings 1 dozen muffins
Ingredients
- MUFFINS:
- 2 large eggs
- 2/3 cup sour cream
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup coconut sugar
- 2-1/2 cups white whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- STREUSEL TOPPING:
- 3/4 cup chopped pecans
- 1/2 cup plus 2 tablespoons white whole wheat flour
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter melted
Instructions
- Preheat oven to 400F. Lightly grease a 12-cup muffin tin. Set aside.
- In a large bowl, whisk eggs, sour cream, buttermilk, oil, and vanilla until smooth. In another large bowl, combine coconut sugar, flour, baking powder, salt, and cinnamon. Combine dry ingredients with liquid, gently folding until just combined.
- Fill prepared muffin cups to brim with batter and smooth tops. Set aside.
- In a small bowl, toss pecans, flour, sugar, cinnamon, and melted butter until crumbly. Sprinkle over individual muffin batter, gently pressing on top of batter.
- Bake muffins at 400F 5 minutes, then reduce heat to 375F and continue baking 15-18 more minutes, or until just golden. Cool muffins in pan 10 minutes, before removing to a wire cooling rack to cool completely.
Notes
Store muffins in an airtight container at room temperature up to 2 days.