How To Make Mini Coffee Cake Muffins
Serves:
Ingredients
Topping:
- ¼cuplight-brown sugar
- ¼cupall-purpose flour
- 1pinchsalt
- 1pinchground cinnamon
- 2tbspunsalted butter
Batter:
- 1cupall-purpose flour
- ½tspbaking powder
- ½tspbaking soda
- ½tspsalt
- 2tbspunsalted butter
- ½cupsugar
- 1largeegg
- 1tsppure vanilla extract
- ¼cupsour cream
- 2tbspbuttermilk
- nonstick cooking spray
Equipments
Instructions
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Preheat the oven to 375 degrees
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To make the topping, in a medium bowl, combine brown sugar, flour, salt, and cinnamon
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Add butter, and work in, using your fingers or a pastry cutter, until well combined; set aside To make the batter, in a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside
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In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy
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Add the egg and vanilla, and beat to combine
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Add the dry ingredients, alternating with the sour cream and buttermilk, and beginning and ending with the dry ingredients; scrape down the bowl as necessary
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Spray eighteen cups of a mini-muffin tin with nonstick cooking spray
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Divide batter evenly between cups
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Sprinkle topping over batter
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Bake until a cake tester inserted in the center comes out clean, about 15 minutes
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Let stand in pans for 5 minutes
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Remove to wire racks to cool
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Use immediately
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Nutrition
- Calories: 73.46kcal
- Fat: 2.89g
- Saturated Fat: 1.59g
- Trans Fat: 0.08g
- Monounsaturated Fat: 0.85g
- Polyunsaturated Fat: 0.22g
- Carbohydrates: 10.87g
- Fiber: 0.18g
- Sugar: 5.80g
- Protein: 1.05g
- Cholesterol: 14.14mg
- Sodium: 48.76mg
- Calcium: 15.27mg
- Potassium: 18.10mg
- Iron: 0.37mg
- Vitamin A: 23.92µg
- Vitamin C: 0.03mg
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