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Coffee Cake Muffins: A Crumbly, Cozy Morning Treat

Coffee Cake Muffins

Tender sour-cream muffins are finished with a buttery cinnamon-brown-sugar crumb topping. This recipe yields 12 standard muffins with golden tops and a soft, moist center.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffins
  • 2 cups (240 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1 cup (227 g) Sour cream
Crumb Topping
  • 3/4 cup (90 g) All-purpose flour
  • 1/2 cup (100 g) Packed light brown sugar
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 5 tablespoons (70 g) Unsalted butter, melted
Optional Addition
  • 1/2 cup Chopped pecans or walnuts

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Make the crumb topping by combining the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until coarse, irregular crumbs form, then stir in the nuts if using.
  3. Whisk the flour, baking powder, baking soda, and salt together in a separate bowl.
  4. Beat the softened butter and granulated sugar for 2–3 minutes, until light and creamy.
  5. Beat in the eggs one at a time, mixing after each addition, then blend in the vanilla extract.
  6. Add the dry ingredients in two additions, alternating with the sour cream. Mix only until combined and do not overmix.
  7. Divide the batter among the muffin cups, filling each about two-thirds to three-quarters full. Cover generously with crumb topping and press it lightly into the batter.
  8. Bake for 18–23 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for about 5 minutes, then transfer them to a rack and cool for approximately 10 minutes before serving.

Notes

Keep the crumb pieces fairly large so they remain distinct and crisp. Avoid overmixing the batter. For taller muffins, rest the filled pan for 10–15 minutes before baking, or start at 400°F (205°C) for 5 minutes and then reduce the oven to 375°F (190°C).