Coffee Cake Muffins
Compacting all the goodness of coffeecake into muffin form seems like a great idea, but most coffeecake muffins resemble dry, cottony yellow cupcakes with little or no cinnamon filling. We use the same base mixture for both the rich cinnamon filling and nutty streusel topping.
Why This Recipe Works
With a swirl of cinnamon enriching a tender cake and a topping of sweet, nutty streusel, a big slice of coffee cake is pretty hard to beat. Compacting all that goodness into a muffin recipe seemed like a great idea, but most of the coffee cake muffins recipes we tried resembled dry, cottony yellow cupcakes with little or no cinnamon filling, while other recipes simply packed mounds of dry, gritty streusel on top. We set out to make a coffee cake muffin as good as a regular coffee cake—with the option of taking it to go. For muffins that were rich but not too dense, we cut back on the amount of butter and eggs most coffee cake recipes require, but kept the typical amount of sour cream—it gave the muffins a moist, velvety appeal. For the streusel topping, we cut a little butter and flour into our mixture of nuts, sugar, and cinnamon. The added moisture allowed the topping to clump and stay put on top of the muffin.
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