Coffee Cake Muffins

5 from 2 votes

Transport back to your childhood with these nostalgic coffee cake muffins. Buttery streusel atop a fluffy, moist coffee cake muffin, these are classic and absolutely delicious.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 394kcal

Author: Morgan Peaceman

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.

Notes

USE A SCALE! I highly recommend investing in a good quality kitchen scale. Measuring in grams versus a regular measuring cup yields such different and varying results when you bake. Baking is science, so using a scale will give accurate measurements every single time.

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 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 help the texture, mouthfeel, and 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.

Nutrition