Coffee cake muffins are moist and tender with a rich buttery vanilla flavor. A ribbon of cinnamon sugar runs through the center and a crunchy cinnamon streusel tops each muffin for delightful texture. 
This recipe transforms classic cinnamon coffee cake into individual, generously sized muffins. They’re wonderful warm from the oven: a soft, moist interior made with sour cream and milk, combined with the deep flavors of real butter, brown sugar and vanilla. Each muffin has a layer of cinnamon sugar in the middle and is finished with a crunchy cinnamon streusel on top that bakes to golden perfection.
Making Coffee Cake Muffins
The muffin batter is adapted from a base used for chocolate chip and blueberry versions. Using butter and vanilla (rather than oil) gives the muffins a rich, classic flavor. Two eggs, sour cream and milk make the crumb tender and moist. The simple cinnamon sugar filling is just granulated sugar mixed with cinnamon. The streusel topping combines flour, brown sugar, cinnamon and melted butter — stir until it resembles damp sand and forms small crumbles.
To assemble the muffins:
- Spoon about 1 to 1 1/2 tablespoons of batter into the bottom of each lined muffin cup so they are roughly 1/4 to 1/3 full.
- Sprinkle an even portion of the cinnamon sugar mixture over the batter in each cup. It may look like a lot, but it distributes across the muffins once baked.
- Spoon the remaining batter over the cinnamon sugar to cover it. If you have a small amount left, add a bit extra so the papers are about 2/3 to 3/4 full.
- Top each muffin with a generous layer of streusel. Aim for small, even crumbles rather than a few large pieces so the muffins rise evenly. Most of the streusel is typically used.
Bake at 375°F (190°C) for about 23–27 minutes, until a toothpick inserted into the center comes out clean. If you see large gaps without topping while the muffins bake, you can sprinkle a little extra streusel on top before they finish.
Baking Tips
- Bring the butter, eggs, sour cream and milk to room temperature before starting. This helps everything combine smoothly with minimal mixing.
- Measure flour accurately: whisk it, spoon into a dry measuring cup and level off, or use a scale. Two cups of all-purpose flour weigh about 250 grams.
- Avoid overmixing. Stir the batter until the dry ingredients are just incorporated to keep the muffins tender and prevent tunnels.
- Use a cookie scoop to portion batter easily and evenly — a 1½-tablespoon (medium) scoop works well.
If you enjoy coffee cake, try other variations such as pumpkin streusel muffins, banana coffee cake, raspberry coffee cake or blueberry coffee cake. These alternatives follow the same idea of a tender cake-like muffin with cinnamon-sweet fillings and crumb toppings.
Coffee Cake Muffins
Rate Recipe
Print Recipe
Equipment
-
12-cavity muffin pan
Ingredients
Cinnamon Sugar Filling
- 1/3 cup granulated sugar (66 grams)
- 2 teaspoons cinnamon
Streusel Topping
- 1/2 cup all-purpose flour (62.5 grams)
- 1/2 cup light brown sugar (100 grams) or 1/4 cup granulated sugar and 1/4 cup dark brown sugar
- 1 1/2 teaspoons cinnamon
- 1/4 cup unsalted butter (56 grams), melted
Muffin Batter
- 2 cups all-purpose flour (250 grams), measured properly
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened, not melted
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (50 grams), light
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream (120 ml)
- 1/3 cup milk (80 ml), 2% recommended
Glaze
- 1/2 cup powdered sugar (55 grams)
- 1 -2 tablespoons milk, or cream
Instructions
-
Preheat the oven to 375°F (190°C). Line a 12-cavity muffin pan with papers.
Cinnamon Sugar
-
Stir together the granulated sugar and cinnamon. Set aside.
Streusel Topping
-
Combine flour, brown sugar and cinnamon until no lumps remain.
-
Stir in melted butter until the mixture forms crumbly pieces that feel like damp sand.
Muffin Batter
-
Whisk together flour, baking powder, baking soda and salt.
-
Beat the softened butter with granulated and brown sugar until light and fluffy.
-
Add vanilla, then beat in eggs one at a time, scraping the bowl as needed so everything is smooth.
-
On low speed, mix in about half the dry ingredients, then add the sour cream.
-
Beat in the remaining dry ingredients, then add the milk. Stop mixing once combined to avoid overmixing.
Assembling and Baking the Muffins
-
Spoon 1 to 1 1/2 tablespoons batter into each lined cup (about 1/4–1/3 full).
-
Divide the cinnamon sugar evenly among the 12 cups.
-
Top each with about 1 tablespoon batter, covering the sugar layer. Fill the papers about 2/3 to 3/4 full.
-
Sprinkle crumble evenly over each muffin with small crumbles.
-
Bake about 23–27 minutes or until a toothpick inserted comes out clean.
-
Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Glaze
-
Whisk powdered sugar with 1 tablespoon milk until smooth. Add more milk or sugar to achieve a drizzling consistency while keeping the glaze white.
-
Drizzle the glaze over cooled muffins.
Notes
- Room Temperature Ingredients: Make sure butter, eggs, sour cream and milk are at room temperature before beginning.
- Streusel: You may not use every last bit of streusel; reserve any excess for another bake.
- Storage: Store muffins in an airtight container at room temperature up to 3 days. They’re best the day they’re baked.
- Nutrition: Nutrition values are estimates per muffin, assuming 12 equal muffins and including streusel and glaze.
Nutrition
Like this recipe? Rate and comment below!