¼cup(56 g) unsalted butter, melted and slightly cooled
Coffee Cake Muffins
1 ½cup(187 g) all-purpose flour
½cup(100 g) packed light brown sugar
1 ½teaspoonsbaking powder
¾cup(180 ml) milk, room temperature
2large eggs, room temperature
⅓cup(75 g) unsalted butter, melted and slightly cooled
1teaspoonpure vanilla extract
½cup(60 g) confectioners’ sugar, sifted
2-3teaspoonsmilk, room temperature
Preheat the oven to 375° F. Line a standard 12-cup muffin tin with paper liners and set aside.
Prepare the streusel. In a small bowl, use a fork to whisk the flour, brown sugar, sugar and cinnamon together. Add the melted butter and stir until clumps form. Place the bowl in the refrigerator while preparing the muffin batter.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. Set aside.
In a separate medium bowl, whisk together the milk, eggs, melted butter and vanilla. Pour wet ingredients into a bowl of dry ingredients. Stir just until combined and any flour pockets have disappeared.
Use an ice cream scoop to transfer batter to prepared muffin tin. Divide batter evenly among 12 cups. Sprinkle streusel on top of muffins and bake at 375° F for 18 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for a few minutes before transferring to a wire rack so the bottoms don’t get soggy.
To make the glaze, whisk together confectioners’ sugar and milk. Use a spoon to drizzle icing over muffins. Serve and enjoy!
Store coffee cake muffins in an airtight container at room temperature for up to 5 days.Freeze coffee cake muffins individually wrapped and in an airtight container for up to 1 month. Defrost in the refrigerator before bringing to room temperature.Recommended tools: Kitchen scale, mixing bowls and muffin tin