Coffee Cake Muffins

Coffee cake muffins are moist and fluffy with a delicious buttery vanilla flavor. They have a layer of cinnamon sugar in the middle and crunchy cinnamon streusel on top that adds a delicious crunch.

Course Breakfast, Dessert

Cuisine American

Keyword Coffee Cake Muffins

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 387kcal

Author Fiona Dowling

Equipment

12-cavity muffin pan

Ingredients

Cinnamon Sugar Filling

⅓ cup granulated sugar (66 grams)
2 teaspoons cinnamon

Streusel Topping

½ cup all-purpose flour (62.5 grams)
½ cup light brown sugar (100 grams) or ¼ cup granulated sugar and ¼ cup dark brown sugar
1 ½ teaspoons cinnamon
¼ cup unsalted butter (56 grams) melted

Muffin Batter

2 cups all-purpose flour (250 grams) measured properly
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (112 grams) softened, but not melted
¾ cup granulated sugar (150 grams)
¼ cup brown sugar (50 grams) I used light
2 large eggs
1 ½ teaspoons vanilla extract
½ cup sour cream (120 ml)
⅓ cup milk (80 ml) I recommend 2%

Glaze

½ cup powdered sugar (55 grams)
1 -2 tablespoons milk or cream

Instructions

Preheat the oven to 375F (190C) degrees. Line a 12-cavity muffin pan with muffin papers.

Cinnamon Sugar

Stir together the sugar and cinnamon. Set aside.

Streusel Topping

Stir together the flour, sugar and cinnamon until there are no lumps.
Stir in the melted butter. It should form crumbles and feel like damp sand.

Muffin Batter

Whisk together the flour, baking powder, baking soda and salt in a medium-sized bowl.
In a separate large bowl, beat the butter, granulated sugar and brown sugar until fluffy.
Add in the vanilla extract and beat in the eggs 1 at a time. Scrape down the sides and bottom of the bowl to ensure there are no lumps of butter.
With the mixer on a low speed, mix in about ½ of the flour mixture, followed by the sour cream.
Beat in the rest of the flour mixture, followed by the milk. Stop mixing as soon as the ingredients are combined. Be very careful not to over mix the batter.

Assembling and Baking the Muffins

Spoon about 1 to 1 ½ tablespoons of batter into the bottom of each lined muffin cavity. They should be about ¼ to ⅓ full.
Sprinkle the cinnamon sugar mixture on top of each muffin cavity. Divide the mixture evenly between the 12 muffins.
Spoon about 1 tablespoon of muffin batter on top of each muffin. After covering the cinnamon sugar layer of all 12 muffins, add a little extra muffin batter on top of each if you have batter left. The muffins papers should be about ⅔ to ¾ full.
Sprinkle the crumble on top of each muffin. You want the top of each muffin to be evenly covered with small crumbles.
Bake in the preheated oven for about 23-27 minutes, or until an inserted toothpick comes out clean.
Cool in the pan for 10 minutes, then remove from the pan and continue cooling on a wire rack.

Glaze

Whisk ½ cup powdered sugar with 1 tablespoon milk until smooth. Whisk in a little extra milk or powdered sugar as needed. It should be thin enough to drizzle, but still white in color.
Drizzle the glaze onto the cooled muffins.

Notes

Room Temperature Ingredients: The butter, eggs, sour cream and milk should all be room temperature before getting started.
Streusel Topping: You may not use quite all of the streusel.
Storage: Store muffins in an airtight container at room temperature for up to 3 days. Muffins are best if enjoyed the day you bake them.
Nutrition Information: Details provided are an estimate only and based on 1 muffin, assuming the recipe yields 12 equal-sized muffins and all of the streusel and glaze is used.

Nutrition