Coffee-Cake Muffins

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Coffee-Cake Muffins

For the Topping:
1/4 cup unsalted butter, melted
1/2 cup all-purpose flour
1/2 cup packed dark brown sugar
1/2 tsp cinnamon

For the Muffins:
1 1/4 cups granulated sugar
1/2 cup vegetable oil
1 1/2 tsp pure vanilla extract
1 egg
1 egg yolk
2/3 cup sour cream
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp fine sea salt

Confectioners’ sugar for dusting

Preheat the oven to 400° and place muffin liners in a 12-cup muffin pan.

For the crumb topping and swirl, mix all of the ingredients together in a small bowl with a fork, or fingers, until thoroughly combined and refrigerate until ready to use.

For the muffins, in a large mixing bowl, whisk together the sugar, oil, and vanilla until well combined.

Add the egg and yolk, one at a time, whisking after each addition.

Add the sour cream and whisk again.

In a medium bowl, whisk together the flour, baking powder, soda, and salt.

Gently fold the dry ingredients into the wet ingredients with a flexible spatula.

Fill each muffin cup halfway with batter, about 1 1/2 tbs.

Sprinkle two tsp of the topping/swirl mixture evenly over each muffin.

Add about 1 1/2 tbs of batter to each muffin and spread the batter over the swirl mixture with a small offset spatula, butter knife, or the back of a spoon.

Sprinkle the remaining crumb mixture evenly on top of each muffin, about, 1 1/2 tsp, per muffin, pressing down lightly.

Bake for 20 to 25 min, rotating the pan and turning the oven down to 350° at the halfway point. The muffins are ready when a wooden skewer inserted in the center comes out with a moist crumb or two. Let cool to room temperature before removing from the pan.

Dust with confectioners’ sugar before serving. The muffins will keep, tightly wrapped in plastic wrap, on the counter for up to 3 days.  Makes 12

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