Bakery-Style Coffee Cake Muffins are perfect for any occasion. They are soft, fluffy, and full of sweet cinnamon flavor. These muffins are great for breakfast, an afternoon snack, or even a dessert. Plus, they are easy to make and will fill your kitchen with a delightful aroma while baking.
How to Make Bakery-Style Coffee Cake Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 cup chopped nuts (optional)
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Add sour cream, eggs, and vanilla, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix the brown sugar and cinnamon for the topping.
- Fill muffin cups halfway with batter, sprinkle a layer of the brown sugar mixture, then add more batter on top.
- Top with the remaining brown sugar mixture and nuts if desired.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool slightly before serving.
How to Serve Bakery-Style Coffee Cake Muffins
Serve these muffins warm or at room temperature. They are delicious on their own or paired with a cup of coffee or tea. You can also add a little butter on top for an extra treat.
How to Store Bakery-Style Coffee Cake Muffins
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Wrap each muffin tightly and place them in a freezer bag. They can be frozen for up to 3 months.
Tips to Make Bakery-Style Coffee Cake Muffins
- Make sure your butter is softened to room temperature for easier creaming.
- Don’t overmix the batter; mix just until combined for fluffy muffins.
- Feel free to adjust the amount of cinnamon in the topping to suit your taste.
Variation
You can add different mix-ins to the batter, such as chocolate chips or dried fruit, for added flavor. You can also use different nuts in the topping based on your preference.
FAQs
1. Can I make these muffins without nuts?
Yes, you can skip the nuts if you prefer. The muffins will still taste great!
2. Can I use yogurt instead of sour cream?
Yes, plain yogurt can be a good substitute for sour cream in this recipe.
3. How can I tell when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done.
Bakery-Style Coffee Cake Muffins
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 cup chopped nuts (optional) Use your favorite nuts
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Add sour cream, eggs, and vanilla, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix the brown sugar and cinnamon for the topping.
Filling and Baking
- Fill muffin cups halfway with batter, sprinkle a layer of the brown sugar mixture, then add more batter on top.
- Top with the remaining brown sugar mixture and nuts if desired.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool slightly before serving.
Leave a Reply