Coffee Cake Muffins

For the crumble:

1/3 cup (40 grams) light brown sugar
1/3 cup (35 grams) all-purpose flour
1/4 cup (25 grams) rolled oats
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into small cubes
1/3 cup chopped pecans or walnuts (optional)

For the muffins:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for the pans
3/4 cup (90 grams) all-purpose flour
3/4 cup (90 grams) whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
3/4 teaspoon kosher salt
1/2 cup (100 grams) granulated sugar
3/4 cup plain full-fat yogurt or sour cream
1 teaspoon vanilla extract
2 large eggs

For the glaze:

1/4 cup powdered sugar
1 1/2 teaspoons milk

Prepare crumble topping: In a small mixing bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt. With a pastry blender (or using your fingertips and a quick rubbing back-and-forth motion), cut in the butter until the mixture resembles large peas. With a fork, fold in chopped nuts, if using. Refrigerate until ready to use.

Prepare muffins: Preheat oven to 350°F. Butter 10 wells in a standard 12-well muffin tin (or use paper muffin liners). In a medium bowl, whisk together flours, baking powder, cinnamon, ginger, cardamom and salt; set aside.

Using a stand mixer fitted with the paddle attachment (or hand beaters on medium speed), beat together the butter and sugar until light in color and fluffy, about 3 to 5 minutes. Scrape down the sides as needed. Add the yogurt and vanilla and continue to beat until incorporated. Beat in eggs, one at a time, until combined. Set the mixer on low and stir in the flour mixture – be careful not to overmix.

Divide the batter evenly among prepared muffin cups. Top with the crumble topping. Bake for 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.

Prepare glaze: Whisk together the sugar and milk. If too thin, add a teaspoon more sugar; if too thick, add 1/2 teaspoon more milk. Continue to add until the consistency is like a thick, pourable glaze.

Once the muffins are completely cool, drizzle glaze over the tops.

Recipe Notes

You want to be very, very generous in your application of crumble topping: the muffin tops spread as they bake and what once looked like a great deal of topping appears paltry after they're done baking. I like to really spoon and pile it on to the point where you feel it's surely too much.
Nuts are optional here, but I've had exceptional results with both pecans and walnuts. I suspect hazelnuts would be just as good.

Recipe Source: https://www.thekitchn.com/recipe-coffee-cake-muffins-223058

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