Coffee Cake Muffins Recipe

These moist coffee cake muffins combine everything you love about a classic coffee cake into a handheld, bakery-style muffin. Each muffin features a tender crumb, a cinnamon swirl streusel layer in the center, a generous crumb topping, and a light vanilla glaze that makes them perfect for breakfast or brunch.

Course Breakfast, brunch, Dessert

Cuisine American

Keyword baking, Cinnamon, coffee cake muffins, Muffins, sweet

Prep Time 20

Cook Time 30

Servings Large Muffins

Calories 533kcal

Author Bon Appeteach

Ingredients

Cinnamon Streusel (Filling and Topping)

3/4 cup Brown Sugar
3/4 cup Flour
2 tsp Cinnamon
1/4 tsp Salt
6 tbsp Melted Butter

Coffee Cake Muffin Batter

3/4 cup Butter softened
1.5 cups Granulated Sugar
3 Eggs
1 tbsp Vanilla
2.75 cups Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1 cup Sour Cream or full fat Greek yogurt

Vanilla Icing

1 cup Powdered Sugar
3 tbsp Milk
1/2 tsp Vanilla

Instructions

Make the Cinnamon Struesel

In a medium bowl, combine brown sugar, flour, cinnamon, and salt. Stir in melted butter until coarse crumbs form and set it aside.

Make the Muffin Batter

In a large bowl or stand mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Add dry ingredients to the batter in two additions, alternating with sour cream. Mix just until combined. Do not overmix.

Assemble the Muffins

Preheat oven to 400°F. Line a large muffin tin with paper liners and lightly spray if desired.
For each muffin cup:
* Add ¼ cup batter
* Sprinkle 2 tablespoons streusel
* Add another ¼ cup batter
* Finish with 2 tablespoons streusel, gently pressing it in so the muffin cup is about 3/4 full.

Baking Instructions

Bake at 400°F for 8 minutes. Without opening the oven door, reduce the temperature to 350°F. Continue baking 20–22 minutes, or until a toothpick inserted into the center comes out clean.

Add the Icing Drizzle

In a small bowl, whisk powdered sugar, milk, vanilla, and salt until smooth. Drizzle over completely cooled muffins. Drizzle over completely cooled muffins.

Notes

Greek Yogurt Substitute: Full-fat Greek yogurt can replace sour cream 1:1. If the batter feels thick, add 1 tablespoon of milk.
Do Not Overmix: Overmixing leads to dense muffins and sinking streusel.
For Taller Muffin Tops: Chill assembled muffins for 10 minutes before baking.
Storage: Store in an airtight container at room temperature for 2 days, refrigerate up to 5 days, or freeze un-iced muffins up to 2 months.

Nutrition