This recipe appears in:Sunday Brunch: Coffee Cake Muffins
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- For the Streusel:
- 1/2 cup (5 ounces) all-purpose flour
- 1/2 cup (4 ounces) dark brown sugar
- 4 tablespoons butter, at room temperature
- 1 teaspoon ground cinnamon
- For the Muffins:
- 2 1/4 cups (about 11 1/2 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 5 tablespoons butter, at room temperature
- 1/3 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
Adjust oven middle position and preheat to 350°F. Line muffin tins with muffin liners or grease with cooking spray.
Make the streusel: Combine flour, dark brown sugar, butter, and cinnamon in a small bowl, and using a fork or your fingers mash into a paste that resembles wet sand. Set aside.
For the Muffins: In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk until combined.
In a separate bowl mix together butter, oil, and sugar with an electric mixer until evenly incorporated. Add eggs one at a time, beating in between additions until mixture is smooth and all ingredients are incorporated. Add sour cream and mix until just incorporated. Gently mix wet ingredients into dry ingredients until mixture forms a thick batter.
Divide half the batter between the muffin cups, then top with half the streusel mixture. Cover the streusel with the remaining batter, then finish by topping the muffins with the remaining streusel.
Bake muffins until a toothpick inserted comes out clean, about 25 minutes. Remove muffins from oven and let stand for 5 minutes before transferring to a cooling rack. Serve warm.