Bakery Style Coffee Crumble Muffins
Soft and fluffy Bakery Style Coffee Crumble Muffins topped with buttery brown sugar streusel. Made with coffee, buttermilk, and vanilla for the perfect café style breakfast treat or sweet snack.
Servings: 12 regular
Ingredients
For Crumb Topping:
- 95 g All-purpose flour
- 65 g Light brown sugar
- 40 g Melted butter
For Muffin Batter:
- 145 g Melted unsalted butter
- 240 g Granulated sugar
- 2 Large eggs (100g)
- 315 g All-purpose flour
- 8 g Baking powder
- 5 g Baking soda
- 1 g Salt
- 60 ml Strong cooled brewed coffee or 1-2 teaspoons of instant coffee in 60ml water
- 120 ml Buttermilk
- 35 g Greek yogurt
- 12 g Vanilla extract
Instructions
- In a small bowl, combine the flour, brown sugar, and melted butter. Mix with a fork until the mixture becomes crumbly with small and large clusters. Set aside while you prepare the batter.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- In another bowl, whisk together the melted butter, granulated sugar, and eggs until smooth. Add the cooled coffee, buttermilk, Greek yogurt, and vanilla extract, then whisk until fully combined.
- Add the dry ingredients into the wet ingredients. Using an electric hand mixer, beat briefly for about 30–60 seconds until the batter is smooth and combined. Avoid overmixing.
- Preheat the oven to 220°C. Line your muffin tray with paper liners. Fill each muffin cup almost full for bakery style muffin tops. Generously sprinkle the crumble topping over each muffin.
- Bake at 220°C for 5–6 minutes, then reduce the oven temperature to 190°C and continue baking for 14–18 minutes until the muffins are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack. Serve warm with a hot cup of coffee or tea.