Coffee Cake Muffins are everything you love about Coffee Cake and muffins rolled into one. These muffins are delicious, moist, and a perfect on-the-go breakfast idea.
Preheat the oven to 400 degrees and line your muffin tin with paper muffins.
In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Then set aside.
In a large bowl, combine the caramel coffee creamer, butter, sour cream, eggs, and vanilla.
Next, add the dry ingredients to the wet. Stir just until everything is mixed together. Then fold in the pecans.
Using a cookie scoop, scoop the batter into the muffin tin. Fill about ⅔rds of the way full.
Reuse the medium bowl that had the dry ingredients in it to combine together the sugars, cinnamon, salt, flour, and butter. Mix together.
Using a spoon or your fingers, sprinkle the crumb topping onto each muffin. Tap the topping into the batter with either your fingers or a spoon.
Place the muffins into the oven and bake for 5 minutes at 400 degrees, then LOWER the temp to 375 and continue baking for 10 - 15 minutes. Start checking them at 15 minutes as all ovens vary.
Once they are done, remove from the oven and let them cool a bit.
Serve and enjoy.
Notes
You will have a lot of leftover crumble. Don't throw it away, line a cookie sheet with parchment paper or a silicone mat, and spread the crumble out. Let it bake while the muffins are baking.Remove it from the oven when the muffins are done and break the crumble up with a spoon if needed. Use the crumble on yogurt, to decorate the dessert plate when you serve the muffin or put some on top of ice cream. You can also make up another bread or muffin recipe and use this crumble instead of making more. It will stay fresh for up to three weeks in an airtight container placed in the fridge.