These Coffee Cake Muffin treats bring together buttery cake and cinnamon streusel in perfect handheld portions. I’ve perfected this Coffee Cake Muffin recipe over countless Sunday mornings, and now you can make these bakery-worthy muffins in your own kitchen.
SERVES: 4 (makes 8 muffins) | PREP: 15 MIN | COOK: 22 MIN | TOTAL: 37 MIN
Ingredients
For the Streusel Topping
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1/4 cup |
| Light brown sugar (packed) | 3 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Unsalted butter (cold, cubed) | 2 tablespoons |
For the Muffin Batter
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Baking powder | 1 1/2 teaspoons |
| Salt | 1/4 teaspoon |
| Unsalted butter (softened) | 1/2 cup |
| Granulated sugar | 2/3 cup |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Sour cream | 1/2 cup |
| Whole milk | 1/4 cup |
For the Glaze (Optional)
| Ingredient | Amount |
|---|---|
| Powdered sugar | 1/2 cup |
| Milk | 1-2 tablespoons |
| Vanilla extract | 1/4 teaspoon |
Step-by-Step Instructions
Phase 1: Prep Work (5 minutes)
Step 1: Preheat your oven to 375°F (190°C).
Position the rack in the center of your oven. This ensures even heat distribution so your muffins bake uniformly without burning on top or staying raw in the middle.
Step 2: Line 8 cups of a standard muffin tin with paper liners.
You can also grease the cups with butter, but liners make cleanup easier and help the muffins stay moist. Leave the other 4 cups empty or fill them halfway with water to prevent the pan from warping.
Step 3: Make the streusel topping first.
Combine 1/4 cup flour, 3 tablespoons brown sugar, and 1 teaspoon cinnamon in a small bowl. Add the 2 tablespoons cold, cubed butter and use your fingers or a fork to work it into the dry ingredients until you get pea-sized crumbles. The mixture should look like wet sand. Set this aside in the fridge while you make the batter—keeping it cold helps it stay crumbly on top.
Phase 2: Making the Batter (8 minutes)
Step 4: Whisk together your dry ingredients.
In a medium bowl, combine 1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Whisk this for about 30 seconds to make sure the baking powder is evenly distributed. This step is crucial because it prevents pockets of bitter baking powder flavor in your finished muffins.
Step 5: Cream the butter and sugar in a large bowl.
Use an electric mixer on medium speed to beat 1/2 cup softened butter and 2/3 cup granulated sugar for about 3 minutes. The mixture should turn pale yellow and fluffy, almost doubling in volume. This process incorporates air, which makes your Coffee Cake Muffin light and tender instead of dense.
Step 6: Add the eggs one at a time.
Crack in one egg, beat for 30 seconds until fully incorporated, then add the second egg. Beating them separately prevents the batter from curdling. After both eggs are in, add 1 teaspoon vanilla extract and mix for another 10 seconds.
Step 7: Combine the sour cream and milk.
In a small measuring cup, whisk together 1/2 cup sour cream and 1/4 cup milk until smooth. This creates your wet mixture. The sour cream adds moisture and a subtle tang that balances the sweetness.
Step 8: Alternate adding dry and wet ingredients.
Add one-third of your flour mixture to the butter mixture and mix on low speed just until you see a few streaks of flour. Then add half the sour cream mixture and mix until barely combined. Repeat this pattern: flour, sour cream, then end with the final flour addition. Mix each addition only until you can’t see it anymore—about 5-10 seconds each time.
Step 9: Stop mixing while you still see a few small flour streaks.
This seems wrong, but trust me. Overmixing develops gluten, which makes muffins tough and creates tunnels inside. Those last flour streaks will disappear as you fold and scoop. Your batter should be thick and slightly lumpy, like a very soft cookie dough.
Phase 3: Assembly and Baking (22 minutes)
Step 10: Divide the batter evenly among 8 muffin cups.
Use an ice cream scoop or spoon to fill each liner about three-quarters full. Each cup should get about 1/3 cup of batter. Fill them generously—these muffins should dome beautifully on top, which is what makes them look bakery-style.
Step 11: Generously top each muffin with streusel.
Take your chilled streusel mixture and use your fingers to crumble it over each muffin. Don’t be shy here—pile it on! Press it gently into the batter so it sticks. You want a thick layer that will create that satisfying crunch. The streusel will spread slightly as it bakes.
Step 12: Bake for 20-22 minutes until golden brown.
The muffins are done when a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The tops should be golden, and the streusel should look toasted and crispy. The edges will pull slightly away from the pan.
Step 13: Cool in the pan for 5 minutes only.
This brief rest lets the muffins set so they don’t fall apart when you remove them. After 5 minutes, transfer them to a wire rack. If you leave them in the hot pan too long, the bottoms get soggy from trapped steam.
Phase 4: Glazing (Optional, 2 minutes)
Step 14: Make the simple glaze once muffins are completely cool.
Whisk 1/2 cup powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla until smooth. Add more milk a few drops at a time if it’s too thick—you want it to drizzle but not run off completely. Use a spoon to drizzle zigzag patterns over each cooled muffin.
Chef’s Notes
Tip 1: Room temperature ingredients are essential for Coffee Cake Muffin success. Cold eggs and sour cream won’t blend smoothly with the butter, creating a lumpy batter that bakes unevenly. Set everything out 30 minutes before you start.
Tip 2: The secret to extra-tall muffin tops is starting with a hot oven and filled cups. That initial blast of heat creates steam, which pushes the batter upward before the structure sets.
Tip 3: For an extra-indulgent variation similar to my brownie cheesecake, add 2 tablespoons of cream cheese chunks to each muffin before adding the streusel.
Tip 4: Fresh baking powder makes a huge difference. If yours is older than 6 months, test it by adding a teaspoon to hot water—it should bubble vigorously. Old baking powder means flat, dense muffins.
Nutrition Information (Per Muffin)
Calories: 285 | Protein: 4g | Carbohydrates: 38g | Fat: 13g | Fiber: 1g | Sugar: 22g | Sodium: 135mg
Creative Variations
Blueberry Coffee Cake Muffin
Fold 3/4 cup fresh blueberries into the finished batter. Toss them in 1 tablespoon flour first so they don’t sink to the bottom.
Chocolate Chip Streusel
Add 1/3 cup mini chocolate chips to your streusel mixture before sprinkling. The chips get melty and create pockets of chocolate in every bite.
Maple Pecan Version
Replace half the granulated sugar with maple sugar in the batter. Add 1/4 cup chopped pecans to the streusel. This pairs beautifully with coffee, just like my caramel pretzel bark does for dessert.
Lemon Poppy Seed
Add 2 tablespoons poppy seeds and 1 tablespoon lemon zest to the batter. Replace the cinnamon streusel with a plain sugar version and drizzle with lemon glaze.
Storage & Reheating
Room Temperature: Store in an airtight container for up to 3 days. The streusel stays crunchier if you place paper towels in the bottom of the container to absorb moisture.
Refrigerator: These last up to 5 days in the fridge. The cold actually makes the texture more dense, so I prefer room temperature storage.
Freezer: Wrap each muffin individually in plastic wrap, then place all wrapped muffins in a freezer bag. They’ll keep for 3 months. Thaw overnight at room temperature.
Reheating: Microwave for 15-20 seconds or warm in a 300°F oven for 5 minutes. The oven method revives the streusel’s crunch better than the microwave.
Troubleshooting Common Problems
Problem 1: Muffins are dense and heavy
Solution: You overmixed the batter. When you combine wet and dry ingredients, mix only until you can barely see the flour. The batter should look slightly lumpy. Also check that your baking powder isn’t expired—it loses potency after 6 months.
Problem 2: Streusel topping sinks into the muffins
Solution: Your butter wasn’t cold enough when making the streusel. The butter needs to stay solid and form distinct crumbles. If your kitchen is warm, chill the finished streusel in the freezer for 10 minutes before topping the muffins.
Problem 3: Muffins stick to the liners
Solution: This happens when muffins are too moist or you peel the liner off while they’re still warm. Always let them cool completely. You can also lightly spray the liners with cooking spray before filling them.
Problem 4: Dry, crumbly texture
Solution: You either overbaked them or measured your flour incorrectly. Scoop flour into your measuring cup with a spoon, then level it off—don’t pack it down. Check muffins at 18 minutes; ovens vary, and yours might run hot.
Problem 5: Muffins didn’t rise properly
Solution: Three possible causes: expired baking powder, overmixing the batter (which deflates air bubbles), or opening the oven door during the first 15 minutes of baking. The temperature drop prevents proper rise.
Equipment Essentials
- Standard 12-cup muffin tin
- Paper liners or non-stick spray
- Electric mixer (hand or stand)
- Three mixing bowls (small, medium, large)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Ice cream scoop or large spoon
- Toothpick for testing doneness
- Wire cooling rack
Shopping List
Baking Aisle
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Powdered sugar (for glaze)
- Baking powder
- Vanilla extract
- Ground cinnamon
Dairy Section
- Unsalted butter
- Large eggs
- Sour cream
- Whole milk
Pantry Staples
- Salt
Success Secrets
1. The Butter Temperature Test
Press your finger into the butter—it should leave an indent but not sink all the way through. This is perfect softening. Melted butter makes greasy muffins, while cold butter won’t cream properly.
2. The Toothpick Timing Trick
Start checking at 18 minutes, even though the recipe says 20-22. Insert the toothpick at an angle toward the center—if it comes out with a few moist crumbs (not wet batter), they’re done. The muffins continue cooking for 2-3 minutes after you remove them from the oven.
3. The Streusel Secret
Make double the streusel and freeze half in a zip-top bag. Next time you make Coffee Cake Muffin or any muffins, you can sprinkle the frozen streusel directly on top—it actually works better cold.
4. The Fresh Factor
These muffins taste best the day you make them, but there’s a trick: if you’re making them ahead, wait to add the glaze until right before serving. The glaze makes them look fresh from the oven.
5. The Professional Touch
Bakeries use a hot oven start to get those dramatic domed tops. Some bakers even crank the temperature to 425°F for the first 5 minutes, then reduce it to 375°F for the remaining time. This creates an initial burst of rise before the structure sets.
These muffins bring the coffee shop experience home. The cinnamon streusel on top provides the perfect contrast to the tender, buttery cake below. Serve them warm with your morning coffee, and watch them disappear.
