Bakery-Style Coffee Cake Muffins

I made these for family and friends in July as we celebrated #64!

They were a big hit!

Ingredients:

Crumb Topping:

1/2 cup flour

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon (good quality, I use Saigon Cinnamon) 

1/8 teaspoon salt

1/4 cup unsalted butter, melted

Cinnamon Sugar Swirl:

1/3 cup granulated sugar

1 1/2 teaspoons ground cinnamon 

Muffins:

3 cups flour

3 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1/4 cup light brown sugar, packed

2 large eggs plus 1 egg yolk, at room temperature

1 1/2 teaspoons pure vanilla extract 

1/2 cup buttermilk

1/2 cup full-fat sour cream

Glaze:

1 cup powdered sugar

2 - 3 tablespoons buttermilk

1 teaspoon pure vanilla extract

1/8 teaspoon salt

Instructions:

Crumb Topping:

In a medium bowl, combine the flour, sugar, cinnamon and salt.  Stir in the melted butter mixing just until combined.  Set aside while you prepare the rest of the recipe.

Cinnamon Sugar:

In a small bowl, combine the sugar and cinnamon.  Set aside.

Muffins:

Preheat oven to 400 degrees.  Line a 12-cup muffin tin with paper liners (I use tulip liners, pictured).

In a large bowl, combine the flour, baking powder, cinnamon and salt.  Set aside.

In the bowl of a stand mixer or hand mixer, combine the butter and both sugars and beat on medium-low speed until light and fluffy about 3 minutes.  

Add in the eggs and yolk, one at a time, beating well after each addition.  Slowly beat in the vanilla, buttermilk, and sour cream.

Reduce the mixer to low and gradually add in the dry ingredients, mixing just until combined.  Do not over-mix!

Glaze:

In a small bowl, whisk together the powdered sugar, buttermilk, vanilla, and salt until smooth.  Add more powdered sugar to thicken or more buttermilk to thin.

Assembly:

Scoop a large spoonful of batter into each prepared muffin cup (I used a large OXO ice cream scoop) and using a lightly greased spoon, spread the batter into the edges of the cup.  

Evenly divide the cinnamon sugar on top of the batter, aiming to pile it in the center of each cup.  Divide the remaining batter evenly among the muffin cups, again pushing the batter down on the sides to enclose the cinnamon sugar.

Crumble up the reserved topping and evenly distribute it on the top of the 12 muffins, piling it high in the center.  Gently push the streusel into the batter, which will keep the streusel in place while baking.

Bake for 20 - 22 minutes or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean.  Allow the muffins to cool in the pan on a rack then transfer them to a serving plate or a large container.

Drizzle a little glaze on top of each muffin.

Enjoy with a mimosa and coffee!