Cinnamon Crumb Coffe Cake Muffins

• Vegetarian

• Refrigerated

  • 1 Egg
  • 1 Egg yolk

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1 tbsp Cinnamon
  • 2 3/4 cup Flour
  • 1/2 tsp Salt
  • 1 1/4 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 6 pieces Butter
  • 1/2 cup Butter
  • 5 tbsp Yogurt

Found on sugarapron.com

Ingredients

• 1 1/4 cup all-purpose flour
• 1/2 cup sugar
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 6 pieces softened butter
• 1 egg
• 1 egg yolk
• 1 tsp. vanilla
• 5 tbsp. yogurt
• Cinnamon Crumb :
• 2/3 cup sugar
• 1 tbsp.cinnamon
• 1/2 cup butter,melted
• 1/4 tsp salt
• 1 1/2 cup all-purpose flour

Directions

• Preheat the oven to 375 degrees F.
• Lightly spray muffin pans with baking spray or use silicone muffin pan.
• In a medium bowl, whisk together eggs,yogurt and vanilla.
• In another mixing bowl, whisk together flour,sugar,baking soda, cinnamon and salt.
• Add the wet ingredients to the dry ingredients and stir it all together with a wooden spoon, just until combined. Batter should be lumpy.
• Scoop the batter into the muffin tin. It should fill each cup about 3/4 full.
• For the Crumb :
• In a large mixing bowl, whisk together granulated sugar,cinnamon, salt and flour.
• Add melted butter and stir in until it all comes together.
• Fluff with a fork to make a mixture that resembles coarse crumbs. Set aside.
• Sprinkle the topping on top of the batter of each muffin.
• It may seem like its a lot of topping but try your best to use it all up.
• Bake the muffins for 20 minutes or until the toothpick inserted into each muffin comes out clean.
• Let the muffins cool in the pan for 10 minutes, then transfer onto a cooling rack to cool completely.
• Store in an airtight container for up to 2 days.