Tender coffee cake muffins topped with a delicious cinnamon crumb topping--basically a mini version of a crumb cake!
Ingredients
For the Crumb Layer:
½cuplight brown sugar
½cupall-purpose flour
½teaspoonground cinnamon
4tablespoonsbuttersoftened
For the Muffins:
2cupsall-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
1teaspooncinnamon
¼teaspoonnutmeg
¾cupgranulated sugar
1large egg
¼cupvanilla greek yogurt
⅓cupvegetable oil
½cupbuttermilk
Instructions
Preheat the oven to 375°F and line or grease a muffin tin.
Stir all of the ingredients for the crumb layer together in a small bowl until they have the consistency of wet sand. Set aside until ready to use.
In a large mixing bowl, stir to combine the flour, baking powder, baking soda, cinnamon, and nutmeg.
In a medium mixing bowl, whisk to combine the sugar, egg, vanilla, vegetable oil, and buttermilk.
Add the wet ingredients to the dry ingredients and mix until just combined.
Pour the batter into the muffin tin until cups are ¼ full-- this should use about half of the batter.
Divide half of the crumb layer between the muffin cups. Top with the remaining batter. Finally, top with the remaining crumb topping, pressing it just slightly down into the batter to help it stay in place.
Bake the muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool for 2-3 minutes before transferring to a wire rack to cool further.
Notes
Store muffins in a zip-tock baggie or airtight container at room temperature for up to 2 days.