Prep: 20 minutes Bake 22 Minutes

I love coffee cake. I love everything about it since it’s cinnamon and sugar and dough. What’s there to hate? I was so excited to find a recipe from Baker By Nature for something like this. I had a blast making it (I did half it since I didn’t have people to share with and this doesn’t keep long.) This was simple and a tasty treat that I look forward to having more of later. A crispy outside and warm gooey inside.

Ingredients

Crumble on top

• 1/2 cup flour

• 1/4 cup granulated sugar

• 1/2 tsp cinnamon

• 1/8 tsp salt

• 1/4 cup melted butter

Cinnamon Sugar swirl

• 1/3 cup sugar

• 1 1/2 tsp cinnamon

Muffin base

• 3 cups flour

• 3 tsp baking powder

• 1/2 tsp cinnamon

• 1/2 tsp salt

• 1/2 cup softened butter

• 1 cup sugar

• 1/2 cup packed brown sugar

• 2 eggs

• 1 egg yolk

• 1 1/2 tsp vanilla extract

• 1/2 cup sour cream (if you don’ t have sour cream you can use whipping cream and s splash of lemon juice whisked until it’s thick like sour cream)

• 1/2 cup butter milk (as we talked about in my Honey Glazed Buttermilk Biscuits recipe you can substitute milk and butter mixed for this)

Glaze

• 1 cup Powdered Sugar

• 1 tsp Vanilla extract

• 1/8 tsp salt

• 2-3 tbls Milk

Prep

Preheat oven to 400 F

Crumble topping

1. Add all ingredients for the crumble into a bowl

2. Mix well until it starts to pack together

3. Set aside while doing the rest so it dries out and crumbles more

Muffins

1. Start the muffins by adding the cinnamon, sugar, flour and baking powder to a bowl and set aside

2. In a stand mixer bowl, or big bowl if you don’t have it, add the softened butter, sugar and brown sugar and beat with a paddle attachment for at least 3 minutes. You want this to be well mixed

3. Add the eggs one at a time and mix well in between

4. Add the vanilla, buttermilk and sour cream (or substitute) and mix well

5. Gradually add the flour mixture and combine being careful to not overwork this

6. This turns into a dough so it’s more solid than runny like a batter

7. In a muffin tin, line with cups (I only had cupcake ones which are a bit smaller) and you should have at least 12 (I got 10 muffins from half the recipe using cupcake size)

8. Divide and add the batter and press to fill to the sides

Cinnamon Swirl

1. Add the cinnamon swirl ingredients into a bowl and mix

Assemble

1. Lightly grease a spoon and use it to pour the swirl into each muffin and press down a bit so it is held in place

2. Grab the crumble and do the same. Divide and add to the tops and press down gently to help it hold its place in the dough while it bakes

3. Bake for 20-22 minutes

4. Allow to cool in the pan a few minutes then on a wire rack for 10

Glaze

1. Add all the ingredients for the glaze to a bowl and mix until it’s the density you want

2. Pour on top as desired, serve warm

Afterthoughts

These were heaven. I loved everything about it. I’m so glad i did a half recipe as I’m not sure I can eat them all. The outsides were slightly crunchy and the insides the perfect warm softness of cake. All of it came together so well. It wasn’t too crumbly that it made a huge mess to eat and just hit the right spot. If anything, I’d use more cinnamon just because I love it. I highly, highly recommend these. They will make anyone of all ages super happy and a great way to start the day.