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Easy Coffee Cake Muffins Recipe with Cinnamon Streusel

Easy Coffee Cake Muffins

Tender sour cream coffee cake muffins finished with a buttery cinnamon streusel topping. This recipe makes 12 muffins and is ready in about 35–45 minutes.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffins
  • 2 cups (250 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, melted and slightly cooled
  • 1/2 cup (100 g) Granulated sugar
  • 1/4 cup (50 g) Packed light brown sugar
  • 2 eggs Large eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup (120 g) Sour cream
  • 1/2 cup (120 ml) Milk
Cinnamon Streusel
  • 1/3 cup (42 g) All-purpose flour
  • 1/3 cup (65–70 g) Packed light brown sugar
  • 1 teaspoon Ground cinnamon
  • 1 pinch Salt
  • 3 tablespoons (43 g) Unsalted butter, melted

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease the cups thoroughly.
  2. Make the streusel by combining the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until coarse crumbs form, then set the topping aside.
  3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  4. In a separate bowl, whisk the melted, slightly cooled butter with the granulated sugar, brown sugar, eggs, vanilla, sour cream, and milk.
  5. Add the dry ingredients to the wet ingredients and stir just until no dry flour remains. The batter should be thick and slightly lumpy.
  6. Divide the batter among the muffin cups, filling each about two-thirds to three-quarters full. Sprinkle the streusel evenly over the tops.
  7. Bake for 18–22 minutes, until the muffins are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Do not overmix the batter, because excessive stirring can make the muffins dense. For larger streusel clusters, squeeze portions of the crumb mixture together before scattering them over the batter. Store cooled muffins in an airtight container at room temperature and enjoy within a few days.