Coffee Cake Muffins

You’re about to set out on making coffee cake muffins, a treat that perfectly combines traditional flavors with convenience.

You’ll need all-purpose flour, sugars, and sour cream for the ideal texture.

A cinnamon and brown sugar topping adds the right amount of crunch.

It’s crucial to follow precise measurements and techniques for the best results.

Imagine the aroma filling your kitchen, but there’s more to discover as you perfect this delightful recipe.

Kitchen Tools Required

• 1 muffin tin
• 12 paper liners
• 1 mixing bowl
• 1 whisk
• 1 spoon
• 1 measuring cup set
• 1 oven

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup sour cream
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• 1/2 tsp ground cinnamon
• 1/4 cup brown sugar, for topping

Cook & Prep Time

To efficiently manage your time while preparing and cooking Coffee Cake Muffins, follow this timeline:

1. Preparation Time (15 minutes):
   • 0:00 – 2:00 minutes: Preheat the oven to 350°F (175°C) and line the muffin tin with paper liners.
   • 2:00 – 5:00 minutes: Gather all your ingredients and equipment.
   • 5:00 – 10:00 minutes: In a mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
   • 10:00 – 12:00 minutes: Add the melted butter, sour cream, egg, and vanilla extract to the dry ingredients and mix until just combined.
   • 12:00 – 13:00 minutes: Stir in the chopped pecans.
   • 13:00 – 15:00 minutes: Divide the batter evenly among the muffin cups and mix the ground cinnamon with brown sugar for topping.
2. Cooking Time (20 minutes):
   • 15:00 – 35:00 minutes: Bake the muffins in the preheated oven. Use this time to clean up any utensils and surfaces you used during preparation.
3. Resting Time (10 minutes):
   • 35:00 – 40:00 minutes: Let the muffins cool in the tin for 5 minutes.
   • 40:00 – 45:00 minutes: Transfer the muffins to a wire rack and let them rest for an additional 5 minutes before serving.
4. Additional Time (5 minutes):
   • 45:00 – 50:00 minutes: Use this time to read through the recipe once more, ensuring that all steps were followed correctly and prepare for serving or storing.

Recipe Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

In a mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

Add the melted butter, sour cream, egg, and vanilla extract to the dry ingredients and mix until just combined.

Stir in the chopped pecans.

Divide the batter evenly among the muffin cups.

In a small bowl, mix ground cinnamon with 1/4 cup brown sugar and sprinkle over the muffin batter.

Bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Allow the muffins to rest on the wire rack for an additional 5 minutes before serving.

Serving Tips

• Coffee or Tea: Pair the muffins with a hot cup of coffee or tea to enhance the cozy, comforting experience.
• Fresh Fruit: Serve alongside a bowl of fresh berries for a revitalizing contrast to the sweet, spiced muffins.
• Whipped Cream: Add a dollop of whipped cream on top for an extra indulgent treat.
• Yogurt: Complement with a serving of Greek yogurt for a balanced breakfast option.
• Honey Drizzle: Drizzle a touch of honey over the muffins for added sweetness and a glossy finish.

Storage

To store coffee cake muffins, make certain they’re completely cool before placing them in an airtight container.

Keep them at room temperature for up to three days.

Refrigerate for longer freshness.

Freezing

To freeze coffee cake muffins, make certain they’re completely cooled.

Wrap each muffin in plastic wrap.

Place them in a freezer-safe bag.

Store for up to three months.

Reheating

To reheat Coffee Cake Muffins, place them in a preheated oven at 300°F (150°C) for 5-7 minutes.

Or microwave on low for 20-30 seconds until warmed through.

Final Thoughts

Coffee cake muffins are a delightful treat that combine the comforting flavors of a classic coffee cake in a convenient muffin form.

Perfect for breakfast or dessert, these muffins are easy to make and sure to impress.

With a moist, tender crumb and a crunchy cinnamon-sugar topping, they offer a satisfying texture and taste.

The addition of pecans provides a nutty flavor and adds a pleasant crunch.

Whether enjoyed with a cup of coffee in the morning or as an afternoon snack, these muffins are a versatile and delicious choice.

For those looking to experiment, try adding a pinch of nutmeg or substituting walnuts for pecans.

Remember to let the muffins cool completely before storing them to preserve their freshness.

With their rich flavor and simple preparation, coffee cake muffins are sure to become a favorite in your baking repertoire.

Frequently Asked Questions

Can I Make These Muffins Gluten-Free?

Yes, you can make these muffins gluten-free. Replace all-purpose flour with 1 cup gluten-free flour blend. Make certain your blend contains xanthan gum for structure. Adjust moisture by adding an extra tablespoon of sour cream if needed.

How Do I Make Vegan Coffee Cake Muffins?

To make vegan muffins, replace egg with 1/4 cup unsweetened applesauce, use plant-based butter, and substitute sour cream with coconut yogurt. Confirm all ingredients, including sugars, are vegan-friendly. Bake as directed, monitoring texture closely.

What Can I Substitute for Sour Cream?

You can substitute sour cream with an equal measurement of vegan yogurt or silken tofu for a plant-based option. Make certain it’s smooth and creamy by blending if needed. Adjust consistency with a teaspoon of lemon juice.

How Do I Prevent Muffins From Sticking to Liners?

Make certain liners are non-stick or lightly spray them with cooking oil. Fill each liner two-thirds full to minimize overflow. After baking, let muffins cool slightly before removing. For best results, use parchment liners, reducing sticking considerably.

Can I Add Fruit to the Muffin Batter?

You can add fruit to the muffin batter, but reduce the sour cream by 2 tablespoons to compensate for moisture. Fold in 1/2 cup of diced fruit gently after mixing other ingredients to avoid overmixing.