Breakfast is one of those things that immediately transports me back to childhood, especially this easy bakery-style coffee cake muffins recipe. This recipe reminds me of mornings with my grandmother when I was a child. This recipe bakes up moist, fluffy muffins with that infamous bakery buttery streusel on top. What I'm saying is, make these muffins, and you won't regret it!
This recipe is perfect for breakfast all year round! No need for a special occasion for these muffins, unless it's for brunch. Always say yes to brunch.
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.
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What ingredients do I need for these muffins?
This muffin recipe is pretty standard, including the crumb, or streusel, topping. Let's take a look at what you'll specifically need, both for the crumb and for the muffin recipe itself:
For the crumb topping, you'll need:
- Butter - I prefer to use salted butter, but unsalted works fine too, you'll just add a pinch of salt to the mixture.
- Cane Sugar
- Light Brown Sugar - helps to add to the flavor and texture of the streusel.
- Cinnamon
- Flour
For the muffin recipe, you'll need:
- Eggs
- Oil - either avocado or olive oil works great
- Cane Sugar
- Brown Sugar
- Milk - if you don't use regular milk, almond milk or oat works well.
- Vanilla Extract
- Sour Cream - baking with sour cream is my favorite! Sour cream gives additional fat to the bake, and results in a moist and velvety texture.
- All-Purpose Flour
- Baking Soda + Baking Powder
- Cinnamon
See the following recipe card for more information about the ingredient quantities.
How do I make this recipe?
For this recipe, you'll work in two stages: Creating the streusel topping, and making the muffin batter.
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.
HINT: Remember to let the batter sit on the counter for at least 15-20 minutes, this allows the baking soda and baking powder to work and gives the loaf/bread a nicer rise and an airy texture.
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.
- 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.
Kitchen Equipment and Tools
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.
Other common kitchen tools include:
- Muffin tin and liners
- Cookie scoop
- Spatula
- Whisk
- Measuring spoons and cups
- Mixing bowls
How do I store this recipe?
These mini loaves will stay on the countertop in a tightly sealed container for up to 4-5 days. I also suggest adding a batch to the freezer for a day where you just don't feel like being in the kitchen. Be sure to label the freezer batch for the date in which they were baked, and they will be good for up to one month in the freezer.
PRO TIP:
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.
Hungry for More?
Try out these other incredible muffin recipes!
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.
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