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Cinnamon Streusel Coffee Cake Muffins

Close-up of moist coffee cake muffins in a muffin tin, one is broken in half showing the crumb.
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Moist, tender muffins with a generous cinnamon-sugar streusel topping and a rich coffee cake flavor. Perfect for brunch or a weekday treat.

Ingredients

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

Instructions

  1. Make the Streusel: In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
  2. Prepare for Baking: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt for the muffins.
  4. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Combine Wet Ingredients: In a small bowl or liquid measuring cup, whisk together the sour cream (or yogurt) and milk.
  7. Alternate Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  8. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Add Streusel: Generously sprinkle the streusel topping over the batter in each muffin cup.
  10. Bake: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The muffins should have tall domes.
  11. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  12. Make the Glaze (Optional): While the muffins cool, whisk together the powdered sugar and milk until smooth. Add more milk a teaspoon at a time if needed to reach your desired drizzling consistency.
  13. Glaze Muffins (Optional): Drizzle the glaze over the cooled muffins.

Notes

  • For best results, ensure your butter for the streusel is very cold.
  • You can bake these muffins ahead of time and freeze them for up to 3 months. Thaw at room temperature or gently reheat.
  • If you don’t have sour cream, plain full-fat yogurt is a good substitute.
  • This recipe makes about 12 standard muffins. For larger muffins, you may need to increase the baking time slightly.

Nutrition

Find it online: https://kitchenslang.com/coffee-cake-muffins/