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Fall is here which means it’s the perfect weather for a great cup of coffee, these super moist Cinnamon Crumb Coffee Cake Muffins (with secret ingredient!) and Dunkin’ Donuts® Coffee Creamers!
Oh people have I got one amazing recipe for you today! I’ve teamed up with the amazing folks from Dunkin’ Donuts® to showcase not only the delicious their coffee creamers but also the versatility of them! Now we all know Dunkin’ Donuts® for their amazing donuts but did you know they also make coffee creamers?! They have some amazing flavors including, Dunkin’ Donuts® Extra Extra Creamer, Dunkin’ Donuts® Caramel Creamer and Dunkin’ Donuts® Vanilla Creamer for starters. What I love about these is they marry beautifully in baked goods.
Yes, in baked goods! These creamers are the true star of my muffins!
With Fall here, it’s time to break out the “warm” spices – cinnamon, nutmeg, cloves and pretty much pumpkin everything. A cup of coffee without a muffin just seems…wrong. Luckily with this recipe, you’ll never be wrong again. Now, normally when you make muffins you put either milk or buttermilk in the batter to add moistness, however, today we’re not using either of those. Nope, today we’re going with something unexpected!
First, let’s talk about these creamers. They are super easy to find. Just head to your milk/dairy section of your local Walmart and pick up a few. My personal favs are the Dunkin’ Donuts® Extra Extra Creamer and Dunkin’ Donuts® Vanilla Creamer. Looking at the ingredients of these I can’t help but smile. The Dunkin’ Donuts® Extra Extra Creamer is made with real sugar, milk, and cream for a wonderfully rich and smooth taste! The Dunkin’ Donuts® Vanilla Creamer has that perfect balance of rich vanilla flavor and extra smooth creamer. They both marry beautifully in cakes, cupcakes and muffins! What I love about the Dunkin’ Donuts® Creamer is that it is extra creamy, extra flavorful. Like you can taste the creaminess!
Making these muffins are pretty simple – mix together the crumb mixture and put in the fridge. You want the crumb crumbles to be super cold when you put it in the oven. This helps keep the crumbs, crumbly. Next the batter – I start my batter off in a stand mixer but when it comes to adding in the dry ingredients I mix the rest by hand. When making muffins you want to stir it as little as possible as you don’t really want to encourage gluten forming. The more gluten, the tougher the crumb.
Plus as you’ll see in the instructions you also need to chill the batter. This is important for a couple of reasons. During the resting period, starch molecules in the flour are absorbing the liquid in the batter. This causes them to swell and gives the batter a thicker, more viscous consistency. Any gluten formed during the mixing of the batter is also getting time to relax, and air bubbles are slowly working their way out.
Speaking of liquid, did you see that I used the creamer in the muffin batter? Trust me, once you do this you’ll never use straight milk again. It just makes the muffins so moister and almost “creamy” in taste.
Another thing you’ll notice about my recipe is I do not start the oven off at 350. Nope, you start it high then 8 minutes or so into the baking you reduce the temperature to 350. BUT do NOT OPEN THE OVEN DOOR to do this. Trust me on this. So why do it? By starting them off at such a high temperature is the initial high heat of 425 degrees F causes the batter to have greater oven spring or the rapid rise during the first few minutes of baking. The higher heat creates a burst of steam that lifts the batter. Makes sense, huh?
Also, when you make muffins you never let them cool in the pan. If you do you’ll end up with a soggy bottomed muffin. And trust me, no one wants a soggy bottom. *smile*. Let them cool in the muffin pan for 5-10 minutes then carefully remove them. I wouldn’t advise flipping these out. You should be able to just pull them out easily by the muffin liner. Once they are cooled, whisk together the glaze.
I made these when the Fantabulous in-laws were here and I have to tell you guys it was priceless watching Mama Fantabulous’ face as I was making these. When she saw me put the Dunkin’ Donuts® Extra Extra Creamer in the batter her eyes got as big as silver dollars. She said “AH HA! So that’s your secret to getting amazing muffins! I knew you had tricks up your sleeve that you weren’t sharing with me!” LOL And when I made the glaze with the Dunkin’ Donuts® Vanilla Creamer she couldn’t get any closer to my side. She said “how’s it taste?” as she extended her finger for a dip. I put a dot on her finger. As she tasted it she let out a soft ‘Mmmm!’.
Now the next part… I can see totally where Mr. Fantabulous gets his impatience from. As soon as I drizzled the glaze on she sat there with her cup of coffee ready asking “Can I have one now? Are they ready? My coffee is getting cold. I don’t have all day. Can I have one now? Oh forget it…” and reached out to grab one. Now the glaze hadn’t fully set but she didn’t care. As she bit down into it, glaze on both sides of her mouth her eyes got as big a silver dollars. “OMG Lori, these are amazing! OMG I want that recipe! Those are incredible!!!”
So yeah, if Mama Fantabulous loves them, then I know they are amazing! I’m telling you guys, if you really want to kick up your baked goods this Fall, definitely add Dunkin’ Donuts® Coffee Creamer to your batters! For more inspiration check out some of these other delicious recipes!Print
- 2 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 12 Tbl unsalted butter, room temperature but not melted
- 1 cup white sugar
- 2 large eggs plus 1 egg yolk at room temperature
- 1 cup sour cream
- 2 tsp vanilla
- 3/4 cup Dunkin’ Donuts® Extra Extra Creamer
- 3/4 cup flour
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 1 tsp cinnamon
- 6 Tbl unsalted butter, cut into small cubes
- 1 cup confectioners’ sugar
- 1/4 cup Dunkin’ Donuts® Vanilla Creamer
- Make the Crumb Topping: In a bowl whisk together the flour, sugar and cinnamon. Add in the butter cubes. Using a pastry cutter or fork, cut the butter into the flour mixture to resemble coarse crumbs. Cover and place in the fridge.
- Make the Muffin batter: In the bowl of stand mixer with the paddle attachment, add the butter and sugar, mixing just until combined. Add in the eggs mixing, while scraping the bottom of the bowl. Add in the sour cream and vanilla and blend until incorporated. Remove the bowl from the stand mixer.
- To the bowl, add in the flour, baking powder, soda, salt and cinnamon stirring with a wooden spoon or spatula until combined. The mixture will be thick.
- Add in the Dunkin’ Donuts® Extra Extra Creamer and mix with a spatula or wooden spoon until combined. Be sure to scrape the sides and bottom of the bowl. Cover with plastic wrap and place in the fridge for 1 hour.
- minutes before the hour is up preheat the oven to 425F, rack in the middle.
- Spray the tops of a 12 muffin-cup pan and place a liner in each one.
- Remove the batter from the fried and, using a large cookie scoop, fill the cupcake liners 3/4 full with batter. You want to fill these about a 1/4” from the top of the muffin cup.
- Remove the crumb topping from the fridge, using your fingers place the crumb coating on top of each muffin gently pressing into the batter.
- Place the pan in the oven and bake for 8 minutes. At the end of 8 minutes, DO NOT OPEN THE OVEN DOOR but reduce the temperature to 350F. This is a bakery secret to getting sky-high muffins! Bake for 8-12 minutes or until a cake tester inserted comes out clean.
- Remove the pan from the oven and place on a cooling rack. After 5 minutes, carefully remove the muffins from the pan. Do not leave them in the pan to cool otherwise the bottoms will get soggy. Allow to cool completely on the rack.
- Once cooled make the glaze by whisking together the confectioners’ sugar and Dunkin’ Donuts® Vanilla Creamer. Drizzle over top.
- Store in an airtight container.