Bakery-Style Coffee Cake Muffins

bakerbynature.com

Pris

subheading: For the Buttery Crumb Topping:

½ cup (57g/2 ounces) all-purpose flour

¼ cup (50g/1 and ¾ ounces) granulated sugar

½ teaspoons ground cinnamon

⅛ teaspoon salt

¼ cup (57g/2 ounces) unsalted butter, melted

subheading: For the Cinnamon Sugar Swirl:

⅓ cup (50g/1 and ¾ ounces) granulated sugar

1 and ½ teaspoons ground cinnamon

subheading: For the Muffins:

3 cups (361g/12 and ¾ ounces) all-purpose flour

3 teaspoons baking powder

½ teaspoon ground cinnamon

½ teaspoon salt

½ cup (113g/4 ounces) unsalted butter, at room temperature

1 cup (198g/7 ounces) granulated sugar

¼ cup (53g/1 and 7/8 ounces) light brown sugar, packed

2 large eggs plus 1 egg yolk, at room temperature

1 and ½ teaspoons vanilla extract

½ cup (113g/4 ounces) buttermilk

½ cup (113g/4 ounces) full-fat sour cream

subheading: For the Glaze:

1 cup (113g/4 ounces) confectioners' sugar, sifted

2 to 3 Tablespoons buttermilk

1 teaspoon vanilla extract

⅛ teaspoon salt

Directions at bakerbynature.com

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