Low Fiber Classic Coffee Cake Muffins

Total time47 min

Prep time20 min

Cook time22 min

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Ingredients

12 servings

For the muffin batter

½ cup (1 stick) unsalted butter, melted and slightly cooled
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 3 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
¾ cup granulated sugar
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2 large eggs
1 tsp vanilla extract
1 cup sour cream
Ingredient note
Plain sour cream has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid sour cream, please tap it and change its rating to Red.
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

For the cinnamon swirl

⅓ cup packed light brown sugar
1 tsp ground cinnamon

For the streusel topping

½ cup all-purpose flour
½ cup packed light brown sugar
1 tsp ground cinnamon
¼ tsp salt
4 tbsp unsalted butter, cold and cut into small cubes
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 3 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin well or line with paper liners.
2
Make the streusel: In a small mixing bowl, combine the 1/2 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Scatter the cold butter cubes over the top and work them in with a fork or your fingertips until the mixture forms coarse, pea-sized clumps. Refrigerate while you prepare the batter.

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