Print

Moist Coffee Cake Muffins with Crumb Topping

Three freshly baked Coffee Cake Muffins topped with a thick, crumbly cinnamon streusel, resting on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this recipe to make moist, tender coffee cake muffins featuring a rich cinnamon streusel topping.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup milk
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 cup all-purpose flour (for topping)
  • 1 teaspoon ground cinnamon (for topping)
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the egg and vanilla extract until combined.
  5. In a separate small bowl, whisk together the sour cream and milk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Prepare the streusel topping: In a small bowl, combine the brown sugar, 1/4 cup flour, and 1 teaspoon cinnamon. Cut in the cold butter pieces using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  9. Sprinkle a generous amount of the streusel topping over the top of the batter in each cup. Press the crumbs lightly into the batter.
  10. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer flavor, use Greek yogurt instead of sour cream.
  • If you prefer a glaze, mix 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract, then drizzle over cooled muffins.
  • You can substitute the cinnamon in the batter with 1/4 teaspoon nutmeg for a different spice profile.

Nutrition

Find it online: https://savorsensations.com/coffee-cake-muffins-recipe-moist-crumb-topping/