Who doesn't love a warm muffin that's soft, moist, and topped with a crumbly, cinnamon-filled streusel? These easy bakery-style coffee cake muffins with streusel topping are a cozy treat that's perfect for breakfast, brunch, or a quick snack!
They combine the classic flavors of coffee cake with the convenience of a handheld muffin, making them ideal for any occasion. Whether paired with a cup of coffee or enjoyed on their own, these muffins are a hit every time. Ready to dive into the fluffiest, most flavorful muffins you've ever baked? Let's get started!
If you know me, and you've been around here long, you know my obsession with muffins. These muffins are inspired by my blueberry streusel muffins and my sour cream chocolate chip muffins, all equally mouthwatering in their own way.
Why You'll Love These Coffee Cake Muffins
These cinnamon coffee cake muffins bring together all the elements of a classic coffee cake in a portable, muffin form. The crumbly streusel topping, soft and moist muffin base, and sweet cinnamon flavor make them irresistible. Whether you're hosting brunch, need a grab-and-go breakfast, or just want to treat yourself, these muffins are the perfect choice.
- Perfect Texture: Moist, fluffy muffin bases topped with a crumbly streusel.
- Simple Ingredients: No need for fancy ingredients; just pantry staples like flour, sugar, and cinnamon.
- Bakery-Style Quality: These muffins are golden brown, delicious, and better than store-bought.
- Quick and Easy: Prep and bake in under 30 minutes!
Jump to:
What Ingredients Do I Need For These Coffee Cake Muffins?
Each ingredient in this fluffy coffee cake muffins recipe has a purpose, so don't skip a thing!
For the Streusel Topping
- Light Brown Sugar & Cane Sugar: These bring sweetness and depth, creating that classic crumb topping.
- Melted Butter: Helps bind the streusel and gives it that crumbly texture we all love.
- Cinnamon: The warm, aromatic star of the show, adding a spicy kick to the topping.
For the Muffins
- All-Purpose Flour: The foundation of any good muffin, providing structure.
- Room Temperature Eggs: These ensure the batter mixes evenly for a smooth texture.
- Sour Cream: The secret to moist coffee cake muffins with a tangy flavor.
- Vanilla Extract: Adds a hint of sweetness and rounds out the flavors.
- Oil: Keeps the muffins moist without overpowering their flavor. Avocado or olive oil works perfectly.
- Baking Powder & Baking Soda: A dynamic duo for leavening, creating fluffy and airy muffins.
See the following recipe card for more information about the ingredient quantities.
How do I make this coffee cake muffin recipe?
Prep the Streusel Topping
In a medium bowl, combine the sugars, flour, and cinnamon. Melt butter, pour it over the dry ingredients, and stir until coarse crumbs form. Pop it in the fridge for 15 minutes to set while you prepare the muffins.
Make the Muffin Batter
- Preheat your oven to 375°F and line a muffin tin with muffin liners.
- Whisk the room temperature eggs and sugars in a large bowl until combined. Add in the oil, milk, sour cream, and vanilla extract, mixing the wet ingredients until smooth.
- Gradually fold in the dry ingredients-flour, baking soda, baking powder, and cinnamon-until just combined. Avoid overmixing to keep the muffins light and fluffy.
Assemble
- Using a cookie scoop, divide the batter evenly into the prepared muffin cups, filling each about ⅔ full.
- Generously sprinkle the chilled streusel topping over the top of each muffin.
Bake
- Bake for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
HINT: Using a cookie scoop to divide the batter into the muffin tin is way easier than trying to ladle the same amount of batter. A large cookie scoop is all it takes.
Muffin Swaps and Substitutions
Of course, this recipes come with a few alternatives and swaps to meet all dietary and lifestyle needs. See below for a few swaps that I know will be perfect for you!
- Gluten - instead of all purpose flour, you can use a gluten-free version. I would suggest a 1:1 flour as this is a very reliable swap.
- Dairy - use almond milk and a dairy-free sour cream instead of the regular milk and regular sour cream.
- Coconut sugar - swap out the brown sugar for coconut sugar if you desire. I would not take out all of the sugar for coconut sugar as this recipe was not intended to be made that way, and it will change the overall bake color and texture a bit.
Muffin Variations
These muffins are fabulous as is, but if you want to vary how you serve or make them, feel free to consider the following ideas:
- Make a Loaf - instead of making individual muffins, you can pour the batter into a loaf pan and bake it like a quick bread for breakfast.
- Make 'em mini - if you have a miniature muffin tin you can easily make these bite size for a fun little snack for your kids.
- Make a cake - You can turn these muffins into an actual coffee cake by pouring the batter into a 9x9 pan and baking for 30 minutes.
Tips for the Best Coffee Cake Muffins
- Use Room Temperature Ingredients: This ensures everything combines smoothly for a consistent texture.
- Don't Overmix:Overmixing can make the muffins dense instead of fluffy.
- Switch from the whisk when mixing the batter to a spatula as you fold in the flour, this yields an airy texture and less chewy, as a whisk is intended to whisk volume to the eggs, and over-whisking or mixing can cause the batter to get gummy.
- Let the muffin batter sit on the counter for an extended period of time. When the batter rests, it gives the leavening agents (baking soda, baking powder) to marry and build up so that when the muffins bake, it'll aid with the texture, mouthfeel, and overall rise.
- Leave room in between the muffins in the muffin tin itself. That might mean using more than one muffin tin to bake with. This gives the muffins some room to rise up higher and fluffier when they bake.
- Generous Streusel: Be liberal with the topping-it's the best part!
- Cool Completely: Allow the muffins to cool fully to set their structure and enhance flavor.
Frequently Asked Questions
Q: Can I use a different type of flour for this recipe?
A: All-purpose flour works best, but you can substitute with gluten-free 1:1 flour for a gluten-free option.
Q: Can I make these cinnamon muffins ahead of time?
A: Absolutely! Store them in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.
Q: Can I substitute the sour cream?
A: Yes, Greek yogurt is a great alternative if you don't have sour cream.
Q: How do I prevent the streusel from sinking?
A: Make sure the batter is thick enough to hold the topping and that the streusel is chilled before adding it.
Q: How do I store this recipe? Can I freeze these muffins?
A: To Store: Place the muffins in an airtight container and store on the counter. These muffins will last for up to 3-4 days. Placing them in the fridge will actually cause them to dry out.
To Freeze: Wrap any remaining muffins, or all of them if it's meant for a batch freeze, in either plastic wrap or place in ziplock bags, labeling the date in which they were baked. They will last up to two months in the freezer. To thaw, take them out and let them defrost in the fridge overnight.
There's something magical about these easy bakery-style coffee cake muffins with streusel topping. They're the definition of comfort food: sweet, moist, and topped with that addictive crumbly streusel. Best of all, they're incredibly easy to make with simple ingredients you probably already have at home. So, what are you waiting for? Preheat your oven, whip up a batch of these perfect coffee cake muffins, and enjoy every delicious bite with your favorite cup of coffee. You'll thank yourself later-promise!
Hungry for More?
Try out these other drool worthy muffin recipes!
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Coffee Cake Muffins
Equipment
- 1 kitchen scale
- 1 whisk
- 1 spatula
- mixing bowls
- measuring cups and spoons
- 1 Muffin tin
- 12 Muffin liners
Ingredients
For the Streusel
- 64 grams flour ½ cup
- 100 grams cane sugar ½ cup
- 100 grams light brown sugar ½ cup
- 6 tablespoon butter melted
- 2 tablespoon cinnamon
For the Muffin
- 2 large eggs room temperature
- 100 grams cane sugar ½ cup
- 100 grams light brown sugar ½ cup
- ½ cup whole milk
- ½ cup oil olive or avocado oil
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 256 grams all purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
Instructions
For the Streusel
- In a medium bowl, combine both sugars, flour, cinnamon, and salt together.
- Melt the butter in a separate bowl, then pour into the sugar mixture and mix using a spatula to form a crumbly streusel texture.
- Place in the fridge for 15 minutes to set.
For the Muffins
- Start by preheating the oven to 375° and line a muffin tin.
- In a large bowl, whisk together the sugars and the eggs until combined.
- Pour in the oil, milk, and vanilla extract. Whisk again to incorporate, then add the sour cream.
- To the same bowl, add in the flour, baking soda, baking powder, and cinnamon. Whisk until the batter just comes together, do not overmix.
- Using a cookie scoop, divide the batter evenly into the muffin tin, filling each ⅔ of the way up.
- Top each of the muffins with a generous amount of streusel topping. Place the muffin tin in the oven for 18-20 minutes. Let cool before serving.
Barbara says
I’m not a baker but these coffee cake muffins were SO EASY to make! Not to mention how delicious they are. They didn’t last long! Next time I make them I am doubling the batch and freezing them.
Andrew says
All I can say is WOW. These muffins are the fluffiest I ever made. I love the top of them too. SO GOOD!!!!!