Coffee Cake Muffins
If you want a quick to “whip up” breakfast muffin or after-school snack this one fits the bill! It tastes like a cinnamon coffee cake but takes a fraction of the time to make. This muffin is light and airy and the cinnamon streusel begs to be both a filling and a topping. And why not? Put the streusel in the middle so there’s an extra surprise of cinnamon deliciousness.
This recipe makes 8 muffins. Freeze any leftovers in a plastic Ziplock bag. Place in a microwave to “re-fresh” for approx. 20 seconds.
In a bowl, whisk together the dry ingredients: 1-1/2 cups AP Flour 1/2 cup Sugar 2 tsp. Baking Powder 1/4 tsp. Salt In another bowl mix together the wet ingredients: 3/4 cup Whole Milk 1 Egg, whole 1/4 cup Melted Butter 1 tsp. Vanilla Extract
Mix the wet ingredients into the dry. Do not over-mix. Place one spoonful into each of 8 paper liners. Sprinkle with topping. Divide the remaining streusel to top all the muffins.STREUSEL TOPPING: Mix all ingredients together to form crumbs: 1/4 cup Brown Sugar 1 Tabl. Flour 1/4 cup Butter, room temp. 1-1/2 tsp. Cinnamon
Bake in 350 degree oven 25 minutes or until tests done with toothpick.* Enjoy warm!
* Toothpick test for doneness – insert toothpick int he center of a muffin and pull out. Toothpick should be clean and not wet.