Name: Coffee Cake Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 ½ cups (190g) all-purpose flour; ½ cup (100g) granulated sugar; ¼ cup (55g) light brown sugar, packed; 2 teaspoons ground cinnamon; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup (115g) unsalted butter, melted and cooled; ½ cup (120ml) sour cream, room temperature; ¼ cup (60ml) milk, room temperature; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; For the Streusel Topping:; ½ cup (65g) all-purpose flour; ⅓ cup (65g) light brown sugar, packed; 1 teaspoon ground cinnamon; ¼ cup (55g) unsalted butter, melted

Hey y’all! If you love the warm, buttery flavors of classic coffee cake, you’re going to fall head over heels for these Coffee Cake Muffins. They’re perfectly moist, packed with a cinnamon-sugar swirl, and crowned with a crunchy streusel topping. Whether you’re hosting brunch, need a sweet snack for the office, or just want something scrumptious with your morning coffee, these muffins are a win every time. Let’s get baking!

Why You'll Love This

Incredibly moist and tender with a buttery crumb topping in every bite.
Easy to make – no mixer required and ready in under an hour.
Perfect for breakfast, snack, or even dessert.
Packed with cinnamon flavor and a sweet, crunchy streusel.
Freezer-friendly for make-ahead mornings!

Ingredients

1 ½ cups (190g) all-purpose flour
½ cup (100g) granulated sugar
¼ cup (55g) light brown sugar, packed
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, melted and cooled
½ cup (120ml) sour cream, room temperature
¼ cup (60ml) milk, room temperature
2 large eggs, room temperature
2 teaspoons pure vanilla extract
For the Streusel Topping:
½ cup (65g) all-purpose flour
⅓ cup (65g) light brown sugar, packed
1 teaspoon ground cinnamon
¼ cup (55g) unsalted butter, melted

Directions

Prep & Streusel Topping

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, and 1 teaspoon cinnamon, then add ¼ cup melted butter. Stir with a fork until clumpy and set aside.

Mix the Muffin Batter

In a large bowl, whisk together 1 ½ cups flour, granulated sugar, ¼ cup brown sugar, 2 teaspoons cinnamon, baking powder, baking soda, and salt.
In a separate bowl, whisk the melted butter, sour cream, milk, eggs, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Don’t overmix!

Assemble & Bake

Divide the batter evenly among the muffin cups, filling each about ⅔ full.
Generously sprinkle the streusel topping over each muffin, pressing slightly so it adheres.
Bake for 18-22 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter—just fold until the dry ingredients disappear for the most tender crumb.
Room-temperature ingredients help the batter mix smoothly and create tall, fluffy muffins.
If you love extra streusel, double the topping recipe for over-the-top crunch.

Variations

Blueberry Coffee Cake Muffins: Gently fold ¾ cup fresh or frozen blueberries into the batter before baking.
Nutty Streusel: Add ⅓ cup chopped pecans or walnuts to the streusel for added crunch and flavor.
Gluten-Free: Substitute a gluten-free all-purpose flour blend for a celiac-friendly treat.

Required Equipment

12-cup muffin tin
Paper or silicone muffin liners
Mixing bowls (1 large, 1 medium, 1 small)
Whisk
Spatula
Measuring cups and spoons
Wire rack for cooling

Storage Instructions

Store cooled Coffee Cake Muffins in an airtight container at room temperature for up to 3 days. To keep them extra fresh, refrigerate for up to 5 days. For longer storage, freeze muffins individually wrapped for up to 2 months—just thaw at room temp or warm gently in the microwave when craving strikes.

Suggested Pairings & Serving Recommendations

These pair perfectly with a steaming mug of coffee or chai latte for breakfast bliss.
Serve alongside fruit salad or yogurt for a balanced brunch spread.
Try drizzling with a simple vanilla glaze for a dessert-worthy finish!

Pro Tips

Use real butter for the most flavorful, tender muffins—it makes a big difference.
Let the muffins cool for at least 5 minutes before removing from the pan to prevent breakage.
For beautiful bakery-style domes, let the filled muffin pan rest at room temperature for 10 minutes before baking.

FAQ

Can I make Coffee Cake Muffins ahead of time?

Absolutely! These muffins stay moist for several days and freeze well for up to 2 months. Just thaw and enjoy.

Can I use yogurt instead of sour cream?

Yes, plain Greek yogurt works as a great substitute for sour cream and keeps the muffins just as moist.

Why did my streusel sink?

If the batter is overmixed or too warm, the topping can sink. Press the streusel lightly on top before baking and keep your batter cool.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins