Treat yourself with these delightful Cinnamon Crumble Coffee Cake Muffins, featuring a moist tender crumb, a generous layer of cinnamon streusel topping, and a drizzle of sweet glaze. Perfect for breakfast or an afternoon snack!
Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or coat with non-stick cooking spray.
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To make the crumb topping, combine the granulated sugar, 1/3 cup light brown sugar, 1 tsp ground cinnamon, 1/4 tsp salt, melted butter, and 1 1/2 cup all-purpose flour in a bowl until a crumbly texture forms.
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In a separate bowl, whisk together 1 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 2 tsp baking powder, 1 tsp ground cinnamon, 1/4 tsp baking soda, and 1/4 tsp salt.
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Combine whole milk, vegetable oil, eggs, vanilla extract, and sour cream in another bowl.
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Add wet ingredients to the dry ingredients and stir until just combined.
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Divide the batter evenly between the 12 muffin cups.
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Sprinkle the crumb topping over the batter, gently pressing it down into the muffin batter.
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Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
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For the optional glaze, mix powdered sugar and milk in a small measuring cup until combined and smooth. Adjust consistency by adding more powdered sugar for a thicker glaze or more milk for a thinner glaze.
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Allow the muffins to cool completely, then drizzle with glaze before serving.