Coffee Cake Muffins
I’ve had an insane craving for Chili’s chips and salsa recently. Some days it’s chocolate, other days it’s chips. I sometimes wonder about the things I’d crave if I was pregnant. Is that weird? Apparently my mom ate a lot of ice cream and bread when she was preggers. How fitting, right? Haha. Do you ever crave weird food?
Since the weather was amazing today, I’m sharing a great summer-y weather treat (at least in my head, it is). I love coffee cake because it’s a simple treat with a little twist of buttery goodness. The extra glaze on top just makes it extra special. These muffins make it easy to transport from point A to point B, so you can pack them in lunches and gift baskets without worrying if the slices are still in one piece.
The batter was moist, but it didn’t stay that way after a couple of days. I’d recommend eating them within two days if you can. Recipe from Sweet Pea’s Kitchen.
- First make the topping by stirring together the flour, brown sugar, cinnamon, and salt. Use a fork to press the butter in until the mixture comes together and crumbly. Refrigerate for half an hour.
- Preheat oven to 350F. Line 24 muffin cups.
- Now make the muffin batter by creaming together the butter and sugar. Beat in the eggs and vanilla. Stir in the flour, baking soda, baking powder and salt. Gently fold in the sour cream.
- Fill the muffin cups 3/4 full, dividing evenly. Sprinkle the streusel topping over the muffin mixture.
- Bake about 20 minutes, or until toothpick comes out clean. Let cool for five minutes before removing the muffins from pan to cool completely.
- While waiting for the muffins to cool, whisk the powdered sugar and milk together in a small bowl for the glaze. Place muffins on a wire rack set over a baking sheet and drizzle with glaze.