Coffee Cake Muffins

These coffee cake muffins are soft, buttery, and piled high with a hefty crown of spiced, buttery streusel. They bake up in half the time it takes to make a regular coffee cake and are great served with or without a cup of coffee!

Recipe includes a how-to video!

Course Breakfast, muffins

Cuisine American

Prep Time 15

Cook Time 20

Resting Time (recommended but not required) 30

Total Time 1 5

Servings muffins

Calories 449kcal

Author Sam Merritt

Equipment

Mixing bowls
Muffin tin
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 all-purpose flour, ½ cup light brown sugar, ½ cup 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 unsalted butter, ⅓ cup neutral cooking oil, 1 large egg, 1 ½ teaspoons vanilla extract, 1 cup 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 unsalted butter
In a medium-sized mixing bowl, whisk together flour, sugars, cinnamon, and salt.
1 cup all-purpose flour, ⅓ cup light brown sugar, ⅓ cup 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 powdered sugar, 2-3 Tablespoons whole milk

Video

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