These coffee cake muffins are like individual servings of buttermilk coffee cake, complete with a cinnamon sugar sprinkle topping. Simple and perfect for breakfast or dessert.
Total Time:45 minutes
For the batter:
½ cup (113 gm) unsalted butter, at room temperature
¾ cup (150 gm) sugar
1 large egg, room temperature
¾ teaspoon vanilla
1–1/2 cups (195 gm) all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup (168 gm) full-fat buttermilk
For the filling:
½ cup (100 gm) brown sugar, packed
1–1/2 teaspoons cinnamon
Preheat the oven to 375 degrees. Line a 12-compartment muffin tin with liners and set aside.
In a large bowl or the bowl of a stand mixer, cream together the butter and sugar on medium speed until smooth, about one minute. Add the egg and vanilla and beat to combine. Add ½ cup of the flour, the baking powder, baking soda, and salt and beat on low just until almost combined. Add the buttermilk, stir, and then mix in the remaining flour. Beat on low until the batter is smooth and uniform, but do not over-mix. Combine the brown sugar and cinnamon for the filling in a small bowl. Spoon 1-1/2 tablespoons of batter (I use a medium cookie scoop) into the bottom of each muffin tin. Moisten your fingers slightly to push the batter into the bottom of the tins. Sprinkle each battered tin with ¾ teaspoon of the filling and then divide the remaining batter among the 12 compartments. Sprinkle each muffin with the remaining filling and bake in the preheat oven for about 18-20 minutes, or until the muffins are puffed and a toothpick inserted to the center comes out clean.