Description
Always a fan of coffee cake muffins, but tired of paying more than $2.50 every morning for a half-decent one (over $15 per week), I decided to create a recipe for home. It is imperative that you use whole milk and that you carefully fold the ingredients together to have the right consistency for your muffins.
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup white sugar
- 3 tablespoons ground cinnamon
- 1 ¼ tablespoons baking powder
- ¼ tablespoon salt
- ¾ cup whole milk
- 2 tablespoons whole milk
- 10 tablespoons unsalted butter, softened
- 2 large eggs, beaten
- ½ tablespoon vanilla extract
- 1 ⅞ cups all-purpose flour
- ½ cup unsalted butter, melted
- ¼ cup white sugar
- 2 tablespoons white sugar
- 4 ½ tablespoons brown sugar
- ¾ teaspoon pumpkin pie spice, or more to taste
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix then sift flour
- sugar
- cinnamon
- baking powder
- and salt together in a large bowl.
- Mix milk
- butter
- eggs
- and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins
- leaving a little room at the top for muffins to rise.
- Combine flour
- melted butter
- sugar
- brown sugar
- pumpkin pie spice
- and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
- Bake in the preheated oven until tops spring back when lightly pressed
- 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12