Coffee Cake Muffins with a Twist: Vanilla Fleur de Sel

Welcome to our latest creation, where we bring a unique twist to the classic coffee cake muffin. These muffins are not just any ordinary muffins; they are infused with the delicate flavor of Vanilla Fleur de Sel from Tidal Salt, adding a gourmet touch to every bite. Whether you're enjoying these with your morning coffee or as a sweet treat any time of the day, you'll find that the hint of vanilla salt elevates the flavor profile, making these muffins unforgettable.

Ingredients

For the Crumb Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon Tidal Vanilla Fleur de Sel
• 1/4 cup butter, melted

For the Cinnamon Sugar Swirl:

• 1/4 cup granulated sugar
• 1 and 1/2 teaspoons ground cinnamon

For the Muffins:

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon Tidal Vanilla Fleur de Sel
• 1/2 cup butter, at room temperature
• 1 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs plus 1 egg yolk
• 1 and 1/2 teaspoons vanilla extract
• 1/2 cup buttermilk
• 1/2 cup full-fat sour cream

For the Glaze:

• 1 cup confectioners' sugar
• 2 to 3 tablespoons cream cheese
• 1 teaspoon vanilla extract
• 1/8 teaspoon Tidal Vanilla Fleur de Sel

Instructions

For the Crumb Topping:

1. In a medium mixing bowl, combine the flour, sugar, cinnamon, and Tidal Vanilla Fleur de Sel.
2. Stir in the melted butter, mixing just until combined. Set aside.

For the Cinnamon Sugar Layer:

1. In a small mixing bowl, combine the sugar and cinnamon. Set aside.

For the Muffins:

1. Preheat oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners and set aside.
2. In a large mixing bowl, combine the flour, baking powder, cinnamon, and Tidal Vanilla Fleur de Sel. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars. Beat on medium-low speed until light and fluffy, about 3 minutes.
4. Add in the eggs and yolk, one at a time, beating well after each addition.
5. Slowly beat in the vanilla, buttermilk, and sour cream.
6. Reduce mixer speed to low and gradually add in the dry ingredients, mixing just until combined. Do not overmix.

For the Glaze:

1. In a small mixing bowl, microwave the cream cheese for 45 seconds to a minute.
2. Whisk in the rest of the ingredients. Add milk a splash at a time if it’s too thick to achieve the desired consistency.

Assembly:

1. Scoop a large spoonful of batter into each prepared muffin cup and, using a lightly greased spoon, spread it into the edges of the cup.
2. Evenly divide the cinnamon sugar on top of the batter, aiming to pile it in the center of each cup.
3. Divide the remaining batter evenly among the muffin cups, then use a lightly greased spoon to push it down on the sides to enclose the cinnamon sugar.
4. Crumble up the topping and evenly distribute it on top of the 12 muffins, piling it high in the center. Gently push the streusel into the batter to help it stay put as the muffins bake.
5. Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean.
6. Allow the muffins to cool in the pan, placed on top of a wire rack, for 10 minutes, then transfer them to a large serving plate.
7. Drizzle a little glaze on top of each muffin and serve warm.

These coffee cake muffins are the perfect blend of flavors, with the Vanilla Fleur de Sel from Tidal Salt adding that special touch. Enjoy baking and tasting the difference this exquisite salt can make in your favorite recipes!