Coffee Cake Muffins
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Coffee cake muffins will impress any houseguest! My perfected version has rich and moist vanilla-flavored crumb and a hefty crown of spiced, buttery streusel. Great with a cup of coffee! Recipe includes a how-to video!
Coffee Cake in Muffin Form
Coffee cake muffins have everything there is to love about coffee cake (do you see that hefty pile of crumbly, spiced streusel?), but they bake up in half the time. Essentially the handheld version of my sour cream coffee cake, these are absolutely perfect for serving to houseguests or as an afternoon pick-me-up (with or without a cup of coffee).
Why This Recipe WORKS
- Adjusted to perfection: I’ve tweaked and adjusted this recipe several times over the years, and this most recent iteration is my absolute favorite! I’ve added more brown sugar and cinnamon for depth of flavor AND more fat to help the muffins maintain their moisture longer. I also reduced the streusel amount just a bit after some complaints of too much streusel (as if there’s such a thing!).
- The easiest streusel (and plenty of it!). While many streusel recipes start with cold butter, mine begins with melted butter. It’s much easier and there’s no pastry cutter needed.
- Two tricks for fluffy texture and tall rise: rest the batter before baking and use two oven temperatures. I do this with quite a few of my muffin recipes now, and the results speak for themselves. If you want bakery-style muffins, this is the recipe for you!
Ingredients
Before we get started with the recipe, I want to highlight a few of the key ingredients that really make these coffee cake muffins shine ✨
- Cornstarch. A small amount of cornstarch replaces part of the flour to help lower the overall protein content. Thhis helps make the muffins (and other baked goods) soft and tender. This is a technique I use in many of my recipes, from cakes to my best chocolate chip cookie recipe.
- Oil & butter. I’ve recently adjusted this recipe and increased the amounts of both fats to up the moisture level in the muffins. This helps them stay tender and moist longer (but it won’t make them greasy or heavy!). A balance of both oil and butter (rather than just one or the other) gives us the perfect balance of moisture in the crumb (from the oil) and rich flavor (from the butter).
- Sour cream. Just like in my blueberry muffin recipe, I now prefer to use sour cream rather than buttermilk; it adds an moisture and depth of depth of flavor (without making the muffins taste like sour cream). Plain, full-fat Greek yogurt would also work, but sour cream has the edge in terms of flavor.
- Vanilla. We’re using plenty of vanilla here for classic cinnamon coffee cake flavor. If you’d like to make your glaze a vanilla glaze, you can add ⅛ teaspoon of vanilla extract. Just be careful not to add too much, or you could make it too sweet.
- Cinnamon. I’ve recently increased the amount of cinnamon in this recipe to make the muffins taste even more like coffee cake.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
SAM’S TIP: Room temperature ingredients will make the smoothest batter, so try to bring your eggs and sour cream out of the fridge ahead of time if you can.
How to Make Coffee Cake Muffins
- Step 1: Prep & rest the batter. Stir together the dry ingredients and sugars in a large bowl, then whisk together the wet ingredients in a large measuring cup or separate bowl. Pour the wet ingredients into the dry, then gently fold everything together until combined. The batter will be thick! Cover and let the batter rest while you preheat your oven and prep the streusel.
- Step 2: Make the streusel. Melt the butter, then set it aside to cool a bit while you whisk together your remaining ingredients. Once it’s no longer hot, use a fork to toss the butter into the flour mixture until it resembles coarse crumbs (like in the photo above). Don’t overwork it or you’ll end up with a paste rather than a crumble.
- Step 3: Portion the batter. When your batter has rested and your oven is preheated, you’re ready to go! Note, the batter will be VERY thick at this point; I use an ice cream scoop for clean and even scooping, but two spoons will work too.
- Step 4: Add the streusel. Grab a handful of streusel and sprinkle/press it over each muffin. It will seem like a lot; try to make sure you pile it on the actual muffins and not on the edges of your pan.
- Step 5: Bake. Bake for 8 minutes, then reduce the oven temperature (don’t open the door!) and bake for another 12-14 minutes or until the muffins pass the toothpick test. Let them cool in the pan for a few minutes before carefully removing to a cooling rack.
- Step 6: Add the glaze (optional). Whisk together the glaze, then drizzle overtop; I recommend letting your muffins cool for a little bit before doing this, otherwise it will melt off.
SAM’S TIP: Let the glaze solidify before you dig in; it weirdly tastes too sweet if enjoyed while it’s still wet.
Frequently Asked Questions
I often get a lot of questions about the coffee when I share coffee cake recipes (like my coffee cake cookies!). Coffee cake is typically just a treat that’s served as a nice complement to your coffee, not one that’s made with coffee. Coffee cake and coffee-cake-inspired baked goods never actually taste like coffee.
This is intentional! A thicker batter creates a thicker, taller, fluffier muffin and we lean into this even more by resting the batter. After resting, you’ll notice it’s even thicker (I also do this with my buttermilk pancake recipe and it makes them SO thick and fluffy)!
More Recipes for Streusel Lovers
If you love streusel-topped muffins, try my pumpkin muffins, apple muffins, or banana muffins next!
Enjoy!
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Coffee Cake Muffins
Equipment
- Muffin liners
Ingredients
For the muffins
- 1 ¾ cups (220 g) all-purpose flour
- ½ cup (100 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- ⅓ cup (75 g) unsalted butter, melted
- ⅓ cup (80 ml) neutral cooking oil
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup (240 g) sour cream
For the streusel topping
- 5 Tablespoons (70 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- ⅓ cup (66 g) light brown sugar, firmly packed
- ⅓ cup (66 g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon table salt
Glaze (optional)
- 1 cup (125 g) powdered sugar
- 2-3 Tablespoons whole milk, as needed
Instructions
Prepare the muffin batter
- In a large mixing bowl, whisk together flour, sugars, cornstarch, baking powder, cinnamon, baking soda, and salt.1 ¾ cups (220 g) all-purpose flour, ½ cup (100 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 Tablespoons cornstarch, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ¾ teaspoon table salt
- In a separate medium-sized mixing bowl, whisk together melted butter and oil until smooth. Whisk in egg and vanilla extract followed by sour cream. Whisk until smooth and well combined.⅓ cup (75 g) unsalted butter, ⅓ cup (80 ml) neutral cooking oil, 1 large egg, 1 ½ teaspoons vanilla extract, 1 cup (240 g) sour cream
- Pour the wet ingredients into the dry and use a spatula to gently fold together until just combined, no flour streaks remain. Set batter aside while you prepare the streusel topping.
- Preheat the oven. Preheat your oven to 425F (220C) and line a 12-count muffin tin with paper liners, set aside. For best results, the coffee cake muffin batter should be allowed to rest in the bowl for at least 15-30 minutes. Prepare your streusel and let the oven preheat during this time.
Prepare the streusel
- Cut butter in pieces and melt. Set aside to cool slightly.5 Tablespoons (70 g) unsalted butter
- In a medium-sized mixing bowl, whisk together flour, sugars, cinnamon, and salt.1 cup (125 g) all-purpose flour, ⅓ cup (66 g) light brown sugar, ⅓ cup (66 g) granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon table salt
- Feel the bottom of the bowl your butter is in, it should not feel warm to the touch. Drizzle this over the dry ingredients and use a fork to claw the ingredients together until you have a crumbly streusel (do not stir or you’ll turn it into a paste, just toss/claw with a fork so you have a mixture of large and small clumps).
Assemble and bake
- Once batter has rested for at least 15-30 minutes, evenly divide the batter into prepared muffin tin. Divide the streusel evenly over the muffin batter.
- Transfer to center rack of 425F (220C) preheated oven and bake for 8 minutes. Once the 8 minutes has passed, do not open the oven door but turn the oven temperature down to 350F (175C) and continue to bake an additional 12-14 minutes until tops are beginning to turn a light golden brown and a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
- Allow muffins to cool in the tin for 7-10 minutes before carefully removing to a cooling rack to cool completely (if left in the tin for too long the bottoms could get greasy).
- Glaze: If desired, whisk together powdered sugar and milk until mixture is smooth and ribbons off the whisk. Drizzle glaze evenly over muffins (you can do this while the muffins are still warm). Allow to set before serving.1 cup (125 g) powdered sugar, 2-3 Tablespoons whole milk
Notes
Storing
Store in an airtight container at room temperature for up to 3 days. The muffins can also be frozen. Cool completely, wrap individually in plastic, and place in an airtight container and freeze for up to 3 months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This recipe was originally published in April of 2018. I’ve since (in 2026) updated it to improve the flavor and texture. If you’re looking for it, you can find the original recipe here.
I just have a quick question in regards to the crumb topping every time I make it with the melted butter. It comes out hard. Do you have an explanation for that? This is the second time I’ve asked, but I haven’t gotten a reply. Thanks so much.
Hi Christina! I’m sorry I didn’t get back to you sooner, but no I’m not sure unless the butter is too warm. If the butter is too warm and melts the sugar it’ll sort of candy the streusel and make it too hard. That would be my best guess as too what’s happening here. 🙁
Question please: I have made your coffee cake many times over to rave reviews. I’m going to make these muffins and wondered if sprinkling cinnamon sugar between the cupcake batter (as is done in the coffee cake) would make this muffins more like your coffee cake?
Hi Maria! They have a pretty different texture. The coffee cake is a bit more dense so this had to be altered to be fluffier. They have a bit of a different flavor as a result. That being said, you could add the cinnamon sugar in if you’d like. 🙂
Hi! I’m quite confused as to why this is called coffee cake muffins when there is no coffee in the ingredients? Excited to try this recipe!
Hi Karen! Coffee cake gets its name because it is meant to be enjoyed with coffee, not because it contains coffee. 😊
I have a friend who is gluten free. Can this recipe be made replacing the all purpose flour with 1-1 gf flour? Thank you,
Hi Paula! While I haven’t tried it myself, I think it should work. Let me know how it turns out if you try it! 🙂
I screwed these up, but all my fault. Tips: Do not overfill the muffin cups. Allow plenty of room at the top for streusel and press it in well. Don’t overbake! If you think you need an extra minute, set the timer!
O no! I’m so sorry this happened, Mary! I hope they turn out better next time. 🙁
I am new to your wonderful site. My daughter raves about it!
I want to put chocolate chips in the coffee cake muffins. Minis or regular size? How much? Will it change the baking time?
Thank you!
Hi Janice! You should be able to add chocolate chips without any issue here. The addition will be a to taste addition. It shouldn’t change the bake time or temperature. Enjoy! 🙂
Delicious coffee cake muffins Sam. My nephew wants blueberry muffins but your blueberry coffee cake looks amazing. Thanks for another great recipe.
Thank you so much, Jill! I’m so glad you enjoyed them. 🙂
Hi. I made the muffins exactly like the recipe and I am pleased with how perfect they were. Thank you.
Wonderful! We’re so happy you enjoyed, Barbara ❤️
Delicious! I needed a quick baked good on a Sunday and these did the trick. The only thing I changed was I upped the cinnamon to 1 tsp in the batter. I thought that maybe there was too much crumble when I started mixing it up, but I went ahead and piled it all on anyway. My recommendation: Definitely use it all! I am saving this recipe 🙂 Thanks Sam!
I am so glad you enjoyed them so much, Jenny! You can never have enough topping! 🙂
Is there any way I can make these the night before and bake in the morning?
Once made, how should they be stored?
Thank you!
Hi Stefanie! I haven’t tried it so I’m not sure. If you do want to try it I would recommend storing in the refrigerator covered tightly. Let me know how it goes if you try it. 🙂
Hi, can I make these in a donut pan.
Hi, Jasmine! I honestly have not tried that! They SHOULD be ok, but the bake time will be different than what is listed. If you try it, I’d love to know how they turn out! 🙂
Hi, I made these in a donut pan today, and they were so delicious. Thank you for another great recipe.
I’m so glad you enjoyed them, Jasmine! 🙂
Hi, I love these muffins and have made them several times. Do you think I could make this as a cake?
Hi Sally! I actually have a coffee cake recipe you could try. 🙂
This recipe is really good, I put more cinnamon because I love it and they are delicious. I totally recomended with a cup of coffee or tea…. Thank you
I am so glad you enjoyed them so much! 🙂
Can you freeze these?
Hi Joleen! I haven’t frozen them but I don’t see any issue freezing them. 🙂
Hi Sam, just put these in the oven and hoping they turn out as good as yours look. My question is about the amount of streusel is more then you need. I don’t want to waste it, can it be kept for a while in the fridge?
Hi Denise! That should work fine stored in an air tight container. I like A LOT of topping so I always load mine up. 🙂
They were delicious Sam, and next time I will use more for the topping.
Can I…uhhhh…request a YouTube video for this recipe? Your coffee cake recipe was absolutely delicious. I think these would be too. #datstreusel
I will definitely put it on the list of videos to make. 🙂