Bakery-style Jumbo Coffee Cake Muffins
Ingredients
Coffee Cake Muffins:
- 3/4 cup Lifeway Organic Plain Whole Milk Kefir
- 1/4 cup + 1 tbsp. Extra Virgin Olive Oil
- 2 large Eggs
- 1 1/2 cups All Purpose Flour
- 1/2 cup Brown Sugar
- 2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 2 tsp. Ground Cinnamon
- 1/4 tsp. Salt
Coffee Cake Crumble:
- 3 tbsp. Granulated Cane Sugar
- 3 tbsp. Brown Sugar
- 1 tbsp. Ground Cinnamon
- 1/4 cup Extra Virgin Olive Oil or Unsalted Butter
- 3/4 cup All Purpose Flour
Instructions
Coffee Cake Crumble:
- In a saucepan over medium heat, add in olive oil or butter, granulated cane sugar, brown sugar, and salt. Warm up for 1-2 minutes, until the sugar begins to dissolve. Add in the flour, turn off the heat, and mix until crumb-like texture. Add more olive oil or (melted) butter, if too dry. Set aside to cool.
Coffee Cake Muffins:
- Preheat oven to 375F. Lightly grease and line either 4 cups in a jumbo muffin baking pan or 8 regular cupcake/muffin cups.
- In a mixing bowl, add together the all purpose flour, baking powder, baking soda, and salt. Mix until well-combined.
- In a separate bowl, whisk together the egg, olive oil, brown sugar, and kefir until creamy, about 1-2 minutes.
- Pour the kefir mixture into the flour mixture, then mix to combine. (Optional: Add in 3/4 cup halved or frozen blueberries.)
- Evenly distribute half of the batter into the prepared muffin cups. Add 1-2 tablespoons of the crumble mixture, then evenly top off each muffin with the remaining batter. Add 1-2 tablespoons more crumble on top.
- Bake for 25-30 minutes, until golden brown on top and a toothpick inserted into the center comes out clean. (For regular-sized, bake for 15-17 minutes.)
- Enjoy warm or cool before drizzling with vanilla icing.
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