All the features of a traditional coffee cakeātender cake base, crumbly streusel top, and simple milk-and-sugar glazeāare packed into portable, single-size portions. Try serving them for brunch, or as an after-school snack.
Recipe information
Yield
makes 24
Ingredients
Streusel Topping
Milk Glaze
Preparation
Step 1
Preheat oven to 350Ā°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.
Step 2
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Stir in vanilla by hand. Add flour mixture and sour cream; stir until just combined.
Step 3
Divide batter evenly among lined cups. Sprinkle half the topping over cupcakes, gently pressing it into the batter. Sprinkle evenly with remaining topping. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
Step 4
To finish, place cupcakes on a wire rack set over a baking sheet; drizzle evenly with milk glaze. Glazed cupcakes can be stored up to 3 days at room temperature in airtight containers.
Streusel Topping
Step 5
Whisk together flour, brown sugar, cinnamon, and salt; cut in the butter using a pastry blender, your fingertips, or two table knives until combined but still crumbly. Refrigerate 30 minutes before using.
Milk Glaze
Step 6
Whisk together ingredients until smooth. Use immediately.
