Coffee Cake Muffins

Name: Coffee Cake Muffins
Yield: Serves 6–8
Ingredients: ½ cup (4 oz/125 g) cold unsalted butter, cut into chunks; ¼ tsp salt; ½ tsp baking soda; 2 tsp baking powder; 2 cups (10 oz/315 g) all-purpose flour; 3 Tbsp cold unsalted butter, cut into chunks; ¼ cup (2 oz/60 g) firmly packed light brown sugar; ¼ cup (1½ oz/45 g) all-purpose flour; ¼ cup (2½ oz/75 g) preserves, such as peach, apricot, or blackberry; ¼ cup (2½ oz/75 g) preserves, such as peach, apricot, or blackberry; ¼ cup (2½ oz/75 g) preserves, such as peach, apricot, or blackberry; 1 cup (8 oz/250 g) sour cream; 2 tsp pure vanilla extract; 2 large eggs; ½ cup (4 oz/125 g) granulated sugar

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

Ingredients

For the Streusel

¼ cup (1½ oz/45 g) all-purpose flour
¼ <

Preserve
Vegetarian
Cake
Breakfast

Method

Preheat the oven to 400°F (200°C). Line 12 standard muffin cups with paper liners or grease with butter.

To make the streusel, in a small bowl, stir together the flour and brown sugar. Scatter the butter over the top and work in with your fingers until the mixture forms small p