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Best Coffee Cake Muffins Recipe

Close-up of a moist Coffee Cake Muffins half, showing the swirl of cinnamon filling and thick streusel topping.
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Make moist, bakery-style Coffee Cake Muffins featuring a rich cinnamon swirl and a generous, crumbly streusel topping. This recipe is simple for a quick breakfast or brunch treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk
  • For the Cinnamon Swirl: 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon
  • For the Streusel Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon ground cinnamon, 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Prepare the cinnamon swirl: In a separate small bowl, mix the brown sugar and cinnamon for the swirl until combined. Set aside.
  4. Prepare the muffin batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg, then mix in the sour cream and vanilla extract until just combined.
  6. Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Fill the muffin cups about one-third full with batter. Sprinkle a small amount of the cinnamon swirl mixture over the batter in each cup. Top with the remaining batter, filling cups about two-thirds full.
  8. Sprinkle the chilled streusel topping evenly over the tops of the batter in each cup.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, use full-fat sour cream instead of yogurt.
  • If you prefer a softer topping, add the streusel during the last 5 minutes of baking instead of at the beginning.
  • You can add 1/2 cup of blueberries to the batter if you want a fruit variation.

Nutrition

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