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Clara W.Pawel

Coffee Cake Muffins

These coffee cake muffins are soft, buttery, and topped with a thick cinnamon streusel. They combine everything you love about classic coffee cake in an easy, bakery-style muffin form.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 3/4 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 cup brown sugar (for streusel)
  • 1/3 cup all-purpose flour (for streusel)
  • 1 tsp ground cinnamon
  • 1/4 cup unsalted butter, cold (for streusel)

Equipment

  • muffin tin
  • paper liners
  • Mixing Bowls
  • Whisk
  • oven

Method
 

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a bowl, mix the streusel ingredients until crumbly and set aside.
  3. In a large bowl, whisk together the dry muffin ingredients.
  4. In a separate bowl, mix the wet ingredients until smooth.
  5. Fold the wet ingredients into the dry ingredients until just combined.
  6. Divide the batter into the muffin liners and generously top with streusel.
  7. Bake for 22–25 minutes until a toothpick inserted comes out clean. Cool slightly before serving.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. Reheat briefly to refresh the crumb topping before serving.