Oh my gosh, you have to try these coffee cake muffins! I’ve been making them practically every weekend since I perfected the recipe – my family goes crazy for that irresistible cinnamon streusel topping. There’s something magical about how the crunchy, buttery crumbs contrast with the soft, moist muffin underneath.
What I love most is how versatile they are. Need a quick breakfast? Grab one with your coffee. Craving an afternoon pick-me-up? These muffins hit the spot. And honestly, they disappear so fast at brunch gatherings that I usually double the batch. Trust me, once you taste that cinnamon-sugar crumble, you’ll understand why these are my go-to treat!
Why You’ll Love These Coffee Cake Muffins
These muffins are absolute game-changers, and here’s why:
- Effortless to make – Just mix, scoop, and bake while that heavenly cinnamon aroma fills your kitchen
- That streusel though – The buttery crumb topping gives every bite the perfect crunch
- Moist like nobody’s business – The sour cream and buttermilk keep them tender for days
- Not too sweet – Just the right balance to enjoy with your morning coffee or as an afternoon treat
Seriously, these disappear faster than I can bake them – and that’s saying something!
Ingredients for Coffee Cake Muffins
Let’s talk ingredients – because the magic starts with quality stuff! I’ve made these muffins dozens of times, and these measurements are absolutely foolproof. Gather these goodies (and yes, that streusel topping gets its own special section because it’s that important):
- Dry Ingredients:
- 1 and ¾ cups all-purpose flour (spooned and leveled, please!)
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed (really press it into that measuring cup)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon (use the good stuff!)
- Wet Ingredients:
- ½ cup unsalted butter, melted and slightly cooled (no substitutes!)
- 1 large egg (room temp works best)
- ¾ cup buttermilk (see my notes below if you need to make your own)
- 1 teaspoon vanilla extract (the real deal, not imitation)
- ½ cup sour cream (full fat for ultimate moisture)
- ½ cup chopped walnuts (optional, but oh-so-delicious)
- For that Irresistible Streusel Topping:
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
A quick tip from my many baking experiments: measure your flour correctly! Too much and your muffins turn out dense. I always spoon flour into my measuring cup and level it off with a knife – no scooping directly from the bag!
Equipment You’ll Need
Don’t worry—you probably already have everything! Here’s what I grab when I’m whipping up a batch:
- Standard 12-cup muffin tin (no fancy shapes needed)
- Paper liners or a quick spritz of nonstick spray
- 2 mixing bowls (one for dry, one for wet ingredients)
- Whisk and spatula (my trusty sidekicks)
- Ice cream scoop for perfectly portioned muffins
That’s it! Now let’s get baking.
How to Make Coffee Cake Muffins
Okay, let’s get to the fun part – making these beauties! I’ve burned enough muffins in my day to know exactly how to get these perfect every time. Follow these steps, and you’ll be biting into cinnamon-streusel heaven before you know it.
- Preheat that oven! Crank it to 375°F (190°C) and line your muffin tin with paper liners. Trust me, you don’t want to be scrambling with hot pans later.
- Mix your dry ingredients in a large bowl – flour, both sugars, baking soda, baking powder, salt, and cinnamon. Whisk them together like you mean it! No lumps allowed.
- Whisk the wet team in another bowl. Combine the slightly cooled melted butter, egg, buttermilk, vanilla, and sour cream until smooth. Pro tip: if your butter’s too hot, it’ll cook the egg – yuck!
- Marry the mixtures by pouring the wet into the dry. Stir just until combined – some small lumps are okay! Overmixing makes tough muffins. Fold in walnuts now if you’re using them.
- Make the streusel by mixing flour, brown sugar, cinnamon and melted butter until crumbly. I use my fingers to get those perfect little clumps.
- Fill ’em up! Use an ice cream scoop to fill muffin cups ¾ full. Sprinkle generously with streusel – don’t be shy!
- Bake for 18-20 minutes until golden and a toothpick comes out clean. Rotate the pan halfway if your oven runs hot like mine.
- Cool for 5 minutes in the pan, then transfer to a wire rack. Try not to burn your fingers sneaking one too soon!
The hardest part? Waiting those agonizing minutes while the incredible cinnamon smell fills your kitchen. But oh, that first warm bite makes it all worth it!
Tips for Perfect Coffee Cake Muffins
After burning more muffins than I’d like to admit, here are my hard-earned secrets for flawless results every time:
- Don’t overmix! Stir just until the batter comes together – lumps are your friends here. Overworking = tough muffins.
- Room temp ingredients matter – cold eggs or buttermilk can make your melted butter seize up. Take them out 30 minutes early.
- Oven quirks – Mine runs hot, so I always rotate the pan halfway and start checking at 16 minutes. Yours might differ!
- Streusel trick – If your topping melts too much, pop the muffins under the broiler for 30 seconds at the end.
Follow these, and you’ll get bakery-worthy muffins with that perfect crumb every single time!
Ingredient Substitutions & Notes
Baking should be flexible, so here are my tried-and-true swaps when I’m out of something:
- No buttermilk? Mix ¾ cup milk with 1 teaspoon lemon juice or white vinegar and let it sit for 5 minutes.
- Nut-free? Skip the walnuts or swap with sunflower seeds for crunch.
- Gluten-free? Use a 1:1 gluten-free flour blend (I like King Arthur’s).
- Dairy-free? Coconut yogurt works great for sour cream, and vegan butter substitutes fine.
One golden rule: don’t skimp on the cinnamon – it’s what makes these muffins sing!
Serving and Storing Coffee Cake Muffins
Oh, you have to try these warm from the oven – that streusel topping is at its absolute peak when it’s still slightly crisp! I always serve them with a big mug of coffee (hence the name) – the flavors just sing together. My kids love them with cold milk for an after-school treat.
For storage, pop any leftovers (ha! as if!) in an airtight container at room temp for up to 3 days. They freeze beautifully too – just wrap individually in plastic wrap and toss in a freezer bag for up to 2 months. A quick 30-second zap in the microwave brings them right back to life!
Coffee Cake Muffins FAQs
Can I freeze these muffins?
Absolutely! These freeze like a dream. Let them cool completely, then wrap individually in plastic wrap and store in a freezer bag for up to 2 months. When you’re ready, just thaw at room temperature or microwave for 30 seconds – they’ll taste freshly baked!
How can I make these dairy-free?
Easy peasy! Swap the butter for vegan butter sticks, use coconut yogurt instead of sour cream, and almond milk + lemon juice for buttermilk. The streusel still gets perfectly crunchy with plant-based butter – I’ve tested it!
Why did my streusel sink into the batter?
Ah, the classic streusel struggle! Make sure your topping has that perfect crumbly texture before sprinkling. If it’s too wet, add a touch more flour. Also, don’t overfill the muffin cups – ¾ full is the sweet spot to prevent sinking.
Can I use muffin tops instead of full muffins?
Yes! For those glorious bakery-style muffin tops, fill the cups almost to the top and bake at 400°F for about 12-15 minutes. You’ll get that perfect dome with extra streusel real estate!
My muffins turned out dense – what went wrong?
Probably overmixing! Stir the batter just until combined – lumps are fine. Also, double-check your baking powder and soda aren’t expired. I learned that the hard way after a particularly sad batch last Christmas!
Nutritional Information
Just a heads up – these numbers are estimates since ingredients vary by brand. Per muffin (and good luck stopping at just one!):
- 280 calories
- 14g fat (8g saturated)
- 35g carbs
- 4g protein
Not too bad for such a delicious treat, right? Now go enjoy that cinnamon goodness!
Alright, now it’s your turn – I want to see your coffee cake muffin masterpieces! Whip up a batch this weekend (trust me, your kitchen will smell amazing) and tag me on Instagram with your results. Did you add extra cinnamon? Try pecans instead of walnuts? I live for seeing your creative twists on my recipes! And if you’ve got any burning muffin questions, drop them in the comments – I read every single one. Happy baking, friends!
Print
Irresistible Coffee Cake Muffins with Perfect Streusel Topping
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious coffee cake muffins with a cinnamon streusel topping, perfect for breakfast or a snack.
Ingredients
- 1 and ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- 1 large egg
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup chopped walnuts (optional)
- For the streusel topping:
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix melted butter, egg, buttermilk, vanilla extract, and sour cream until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in walnuts if using.
- For the streusel topping, mix flour, brown sugar, cinnamon, and melted butter until crumbly.
- Fill muffin cups ¾ full with batter. Sprinkle streusel topping over each muffin.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Store muffins in an airtight container for up to 3 days.
- For a nut-free version, omit walnuts.
- Replace buttermilk with ¾ cup milk mixed with 1 teaspoon lemon juice if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: coffee cake muffins, cinnamon streusel, breakfast muffins
