It’s here! It’s finally Christmas! And that means the final day of the 12 Days of Christmas! I can’t believe I baked and posted 12 different things, for 12 straight days. It’s a true Christmas miracle that I pulled it off. But I did! And now it’s time to sit back and relax and not even think about baking for a few days! Or at least until Monday. So while I’m tearing open presents this Christmas morning, I’ll also be tearing into this final treat—Coffee Cake Muffins!
Super moist and topped with a delicious cinnamon streusel, these muffins are an amazing start to any day! Especially these jumbo sized! They freeze well too, so don’t feel you have to eat them all in one sitting, even though you’ll want to. Just don’t fill them too full. My first batch sort of oozed out quite a bit…
Coffee Cake Muffins
Adapted from Everyday Baking
Makes 8 jumbo muffins
1 cup packed dark brown sugar
1 cup all purpose flour
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup (1 stick) chilled unsalted butter, cut into small pieces
½ cup (1 stick) unsalted butter, room temperature plus more for pans
1 ¾ cup all purpose flour plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
1. Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, cinnamon, and salt. With a pastry cutter or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
2. Preheat oven to 350F. Prepare muffins. Butter and flour 8 cups in a 12 cup jumbo muffin tin. In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
3. Using an electric mixer on medium speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well combined. Mix in vanilla and sour cream, and beat until well combined. Reduce speed to low and add dry ingredients gradually until just combined.
4. Divide half the batter among prepared muffin cups. Top with half the streusel mixture. Divide the rest of the batter among cups and top with remaining streusel. (Be careful not to fill cups too full—about 2/3 is ideal, otherwise your muffins will ooze out over the tops of the pan.) Bake 25 to 30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.