Muffins are the perfect breakfast/snack, especially for people on the go.
They’re small, (can be) healthy, and are extremely delicious.
As I rushed to and fro this morning getting ready for my 8:00 a.m. gymnastics practice, the all important question of breakfast came up. On the counter was a Whole Foods pumpkin muffin. I thought, hurray! Unfortunately, (as I later found out), the muffin was actually for my little brother. Oops.
I heard he was extremely disappointed when he woke up to find his scrumptious muffin had disappeared (who wouldn’t be?), so I decided to make it up to him by baking him the muffin of his choice. Luckily for me, he picked coffee cake muffins. I added some blueberries for the yummy fruit factor, and they turned out deliciously!
Apology accepted :)
Blueberry Coffeecake Muffins
Adapted from Sweet Pea’s Kitchen
For the topping:
2 1/4 cups all-purpose flour
3/4 cup brown sugar
1 tablespoon ground cinnamon
3/4 teaspoon kosher salt
1/2 cup of butter
For the muffins:
2 cups of all-purpose flour
1/2 cup of whole wheat flour
1/2 teaspoon of baking soda
1 1/2 teaspoon of baking powder
1/2 teaspoon of kosher salt
1/2 cup of butter
3/4 cup of granulated sugar
1/4 cup of brown sugar
1 1/2 teaspoons of vanilla extract
1 1/2 cups of sour cream
For the topping, add flour, brown sugar, cinnamon, and salt to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and toss with a fork to coat. Mix on low speed to blend, just until the mixture resembles coarse crumbs. Move the topping to a medium bowl and refrigerate for 30 minutes before using.
Preheat the oven to 350 F. Line 24 muffin cups with muffin liners or spray the pans with nonstick spray.
In a medium bowl, add the flours, baking soda, baking powder, and salt. Double (possibly triple) check measurements of baking soda and powder. Mix together and set aside.
Refit the stand mixer with a second bowl, but keep the paddle attachment. Cream together butter and sugars until as light and fluffy as a cloud. Add the eggs in one at a time, then slowly stir in the vanilla extract. Add the flour mixture and sour cream, stirring just until combined.
Divide batter among muffin cups, filling each space 3/4 of the way up. Sprinkle some of the topping over each muffin, covering each top completely and gently pressing in the topping. Don’t worry if you have tons of extra – I did too. Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Be prepared to make a mess eating these muffins – there’s a reason they’re called crumb toppings!