There’s nothing better than starting your morning with a soft, buttery muffin that tastes just like coffee cake! These Best Coffee Cake Muffins are the perfect grab-and-go treat, featuring a fluffy vanilla base, a cinnamon-sugar streusel topping, and just the right amount of sweetness. Whether you enjoy them with a fresh cup of coffee or as an afternoon snack, they’re sure to be a new favorite!
What makes these muffins extra special? Sour cream keeps them incredibly moist, while brown sugar and cinnamon add that signature warm, cozy flavor. Plus, the streusel topping stays perfectly crisp, giving you that classic coffee cake crunch in every bite! Even better, they come together in just 30 minutes—no fancy baking skills required.
A Fun Bite of History!
Did you know that coffee cake actually dates back to 17th-century Europe? Though it doesn’t contain coffee, it was traditionally paired with a cup of joe, making it a breakfast staple. These muffins bring that same nostalgic flavor—just in a portable, bakery-style form!
So, let’s get baking—because you deserve the best coffee cake muffins ever!
Recipe Yield: 12 muffins
INGREDIENTS
For the muffins:
1 ¾ cup all-purpose flour
½ cup granulated sugar
¼ cup light brown sugar, packed
½ cup unsalted butter, melted and slightly cooled
½ tsp baking soda
¼ cup milk
2 tsp baking powder
½ tsp salt
½ cup sour cream (or Greek yogurt)
2 large eggs
1 ½ tsp vanilla extract
For the streusel topping:
⅓ cup light brown sugar, packed
¼ cup all-purpose flour
½ tsp cinnamon
3 tbsp unsalted butter, cold and cubed
For the optional glaze:
½ cup powdered sugar
1 tbsp water (or adjust for desired consistency)
¼ tsp vanilla extract
INSTRUCTIONS
1. Preheat & prep: Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
2. Make the batter: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk melted butter, sour cream, milk, eggs, and vanilla until smooth. Gradually fold the wet ingredients into the dry until just combined. Do not overmix—a few lumps are fine!
3. Prepare the streusel: In a small bowl, mix brown sugar, flour, and cinnamon. Cut in the cold cubed butter with a fork until the mixture resembles coarse crumbs.
4. Assemble & bake: Fill each muffin cup 2/3 full with batter. Generously sprinkle streusel over the tops, lightly pressing it down.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool for 5 minutes in the pan before transferring to a wire rack.
5. Drizzle with glaze (optional): Whisk together powdered sugar, water, and vanilla. Drizzle over cooled muffins for extra sweetness!
HELPFUL TIPS TO PERFECT THIS RECIPE
- Sour cream makes them moist! Don’t skip this—it adds richness and prevents dry muffins.
- Cold butter = crispy streusel. Keep your butter cold for the best crumbly topping.
- Don’t overmix! Stir until just combined to keep muffins light and fluffy.
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