Coffee Cake Muffins
- ●2 3/4 cups all-purpose flour, divided
- ●2 teaspoons baking powder
- ●1/2 teaspoon baking soda
- ●1/8 teaspoon salt
- ●2 1/2 teaspoons ground cinnamon, divided
- ●8 1/2 tablespoons unsalted butter, divided
- ●1 cup granulated sugar
- ●1/3 cup canola oil
- ●2 large eggs
- ●1 cup Greek yogurt
- ●1 1/4 cups NESTLÉ® TOLL HOUSE® Espresso Morsels
- ●1/2 cup packed light brown sugar
- ●1/4 to 1/2 teaspoon ground nutmeg
Preheat oven to 350° F. Line 12 muffin tins with paper cupcake liners, set aside.
Mix 2 1/4 cups flour, baking powder, baking soda, salt, and 1/2 teaspoon cinnamon in a medium bowl. Set aside.
Combine 5 tablespoons butter, granulated sugar, and oil in a separate mixer bowl on medium-low speed until thoroughly mixed. Add eggs one at a time and mix. Add yogurt and mix thoroughly. Add flour mixture and mix until just combined. Stir in morsels.
Divide the batter in half. Use one half to place in the bottom of the muffin liners.
Combine remaining 1/2 cup flour, brown sugar, remaining 3 1/2 tablespoons butter, remaining 2 teaspoons cinnamon and nutmeg using a fork until crumbly but combined. Mixture should resemble coarse meal. Top each muffin with 1 tablespoon of streusel.
Cover the streusel in the liners with the remaining half of the batter, then finish by topping the batter with the remaining streusel.
Bake muffins 20-25 minutes, or until a wooden pick comes out clean, then remove from oven. Let muffins cool on wire rack for 5 minutes, then remove them from the baking pan. Let muffins come to room temperature before serving.
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