Buttery, brown sugar muffins topped with a cinnamon streusel are everything you love about coffee cake in handheld form!
2Tablespoonsbrown sugarfirmly packed (light or dark)
2Tablespoonscold unsalted buttercut into pieces
1 and 1/4cupall-purpose flour
6tablespoonsunsalted buttersoftened to room temperature
1/2cupbrown sugarfirmly packed (light or dark)
2large eggsroom temperature*
1/2cupGreek yogurtplain or vanilla, any fat content-- you may also use sour cream
Preheat the oven to 400ºF.
Spray 9 wells of a 12 count muffin pan with non-stick spray or line with cupcake liners. Set aside.
Place flour, brown sugar, cinnamon, salt, and butter into a small bowl.
Using a fork, press ingredients together until butter is in small chunks. Use your fingers to pinch pieces together until streusel is mostly small crumbles. Some large crumbles are ok. Set aside.
In a medium size bowl, toss together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs one at a time, beating on medium speed after each until combined. Add the vanilla and the yogurt and beat again on medium speed until completely incorporated.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until no flour pockets remain.
Spoon the batter evenly into the prepared wells. I like to use an ice cream scoop with a thumb trigger. Sprinkle a heaping Tablespoon of the streusel topping on each pile of batter. Bake the muffins for 5 minutes, then without opening the oven door, reduce the temperature to 350ºF and bake for another 13-14 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and allow muffins to cool in the pan at least 10 minutes before transferring to a wire rack to cool completely. Leftovers can be kept covered tightly at room temperature up to 5 days or in the refrigerator up to one week. Muffins freeze well, up to 2 months. Thaw in fridge overnight or heat up in microwave for 15 seconds on high.
*It is always a good rule of thumb to use room temperature ingredients when using room temperature butter. To bring eggs to room temperature quickly, place in a bowl of warm water for 10 minutes.