Coffee Cake Muffins

4.96 from 49 votes

These coffee cake muffins are soft, fluffy, and topped with a sweet cinnamon streusel. Try this coffee cake muffins recipe for a cozy treat!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 421kcal

Author: Renae Gerhardstein

Equipment

3 bowls
stand mixer
silicone spatula
1 muffin pan
12 muffin cup liners optional

Ingredients

Streusel Topping

1 cup all-purpose flour
¾ cup sugar
1 teaspoon cinnamon
8 tablespoons (4 ounces) butter melted
1 teaspoon vanilla extract

Muffin ingredients

8 tablespoons (4 ounces) butter room temperature
1 cup sugar
2 large eggs room temperature
1 teaspoon pure vanilla extract
1 cup sour cream room temperature. *See Notes for substitutions
2 cups all-purpose flour *See Notes for substitutions
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt

optional

confectioners sugar for dusting tops of muffins

Instructions

Make the streusel topping

In a medium bowl, whisk together the flour, sugar, salt, and cinnamon until combined.
Add melted butter and vanilla extract to the flour mixture. Stir together with a fork until the topping is pea-sized crumbs.

Make the batter

Preheat oven to 350ºF.
Add the butter and sugar to a large mixing bowl (or stand mixer bowl). Use a mixer on high speed to cream the butter and sugar together.
Add eggs to the batter, one at a time, mixing for 15 seconds each. Add vanilla extract and sour cream, and beat on medium speed until the mixture is smooth.
As necessary, scrape down the insides of the bowl with a silicone spatula to be sure the batter is well combined.
In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Add to the creamed butter mixture and stir until the batter is smooth.
Spray the muffin pan with non-stick cooking spray, or use paper liners.
Fill each muffin cup about 3/4 full with batter (about 1/4 cup of batter). Spoon 2 tablespoons of streusel topping evenly over each cup, to cover the muffin batter.
Bake at 350ºF for 15-20 minutes, until the coffee cake muffins are golden on top and the streusel topping is light brown.
Test for doneness by inserting a wooden toothpick into the center of one muffin. Muffins are done when the toothpick comes out clean, or with a few moist crumbs.
Remove the pan of coffee cake muffins from oven and set it on a wire rack to cool for 5 minutes. Then, remove muffins from the pan and let them cool completely on the rack.
Dust the tops of the cool muffins with confectioners sugar before serving, if desired.

Notes

For the best bakery-style coffee cake muffins, start baking at 400°F for the first 5 minutes, then reduce the temperature to 350°F for the remaining bake time. This method helps create tall, domed muffin tops while keeping the inside soft and fluffy!

Recipe Variations:

Crumb cake muffins: Add an extra layer of streusel inside the muffins for even more crumble goodness.
Chocolate chip: Mix in a handful of chocolate chips for a rich, sweet twist.
Bakery-style muffins: Use tall muffin liners and bake at a higher temperature for the first few minutes to achieve a domed top.
Fun add-ins: Try chopped pecans, dried fruit, or a cinnamon glaze to make them even more delicious!

Storing Instructions:

Because we include streusel in this cinnamon muffin recipe, it's best to keep the muffins in an airtight container, at room temperature. Your fridge has moist air that can make the topping soggy.

At room temp, they usually stay fresh for 4-5 days.

Sour cream substitute: 1 cup plain whole milk yogurt or plain Greek yogurt.
For tender, cake-like muffins, substitute half of the all-purpose flour in the muffins with cake flour. **Do not substitute cake flour for all-purpose flour for the cinnamon streusel topping.

Nutrition