Cardamom Spiced Coffee Cake Muffins
35 mins prep45 mins cook
These Cardamom Spiced Coffee Cake Muffins are moist, flavorful, and topped with not only a crunchy streusel topping, but a thick creamy glaze as well. They are easy to make in the comfort of your own home and taste better than the ones at the bakery!
0 servings
What you need
Instructions
Instructions Cardamom Spiced Sugar In a small bowl whisk together the granulated sugar, brown sugar, pumpkin pie spice, and cardamom. Set aside. Cardamom Spiced Streusel In another small bowl blend together (with a fork or hands) the butter, all purpose flour, granulated sugar, brown sugar, pumpkin pie spice, and cardamom. It should be a sandy mixture, set aside. Coffee Cake Muffins Preheat oven to 425 °F and center oven rack. Prepare a 12 cavity muffin pan with baking cups, parchment paper, nonstick cooking spray, or oil. In a small bowl whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together browned butter, brown sugar, and granulated sugar until light and fluffy (See recipe notes for more information on browning the butter). Add the eggs and vanilla. Whisk until incorporated and the color of the mixture has lightened. Fold half of the dry ingredients into the wet mixture until almost incorporated. Add half the Greek yogurt and fold. Add the remainder of the dry ingredients, fold, and then the rest of the Greek yogurt, fold. Only fold until the mixture comes together, do not over mix it. Constructing Muffins Into your prepared muffin pan, add a small scoop (about 2 tablespoons) of coffee cake batter and smooth it so it covers the bottom of each cavity. Add 1 tablespoon of the Cardamom Spiced Sugar mixture to each cavity and press it down gently into the coffee cake batter. Top that with another almost full scoop of coffee cake batter (about 3 tablespoons). Top each muffin with Cardamom Spiced Streusel (about 1 tablespoon) and lightly press it into the coffee cake batter. Bake in the oven for 5 minutes at 425 °F, reduce the oven heat to 350 °F and bake for another 15 to 18 minutes. The muffins spring back to the touch and a toothpick test should come out clean. Allow them to cool in the muffin pan for 10 minutes before removing, and then fully cool on a wire baking rack. OPTIONAL Cream Glaze Whisk together the heavy whipping cream and powdered sugar until fully incorporated and airy. NOTE: Add more powdered sugar for a thicker glaze and more heavy whipping cream for a thinner glaze. Drizzle over your muffins and serve.View original recipe