Start the day with these delicious Streusel Coffee Cake Muffins. The buttery pound cake like muffins are topped with a crumbly cinnamon streusel. Once you make a batch of these bakery style muffins, you will never purchase store bought ones again. These are the BEST muffins!
coffee cake muffins
What better way is there to start the day than with a sweet treat? On the weekends I love to whip up a baked good like my pound cake, blueberry scones, mini pumpkin breads, and these Streusel Coffee Cake Muffins. The muffin is dense and buttery like a pound cake. And the sugary streusel is the perfect crumb topping.
the ingredients for coffee cake muffins
There’s only common ingredients in these tasty muffins. Most well stocked pantries will have them all on hand so making a batch is easy peasy.
- all purpose flour
- baking soda
- kosher salt
- salted butter
- granulated sugar
- eggs
- sour cream
- vanilla extract
- light brown sugar
- cinnamon
- fresh blueberries
- powdered sugar
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how to make streusel coffee cake muffins
Just a few simple steps are needed to make the BEST muffins.
- Make the batter ~ Beat the butter and sugar. Mix in eggs, sour cream and vanilla extract. Combine the dry ingredients ~ flour, kosher salt, and baking soda ~ and mix in until just combined.
- Make the streusel ~ Combine and stir melted butter, light brown sugar, flour, cinnamon and kosher salt until it forms crumbly and nubby pieces.
- Scoop the batter ~ Divide the batter between a lined muffin tin.
- Add the streusel ~ Top the muffin batter with a generous amount of the streusel. If you would like pop a few blueberries on top too.
- Bake ~ Golden brown muffins bake in about 20 minutes.
- Sprinkle ~ Dust with powdered sugar.
chef baking tips for coffee cake muffins
- Room temperature ~ Let the refrigerated ingredients come to room temperature and they will mix more smoothly.
- Don’t overmix ~ After adding the dry ingredients to the wet ones, just mix until combined. Overmixing will result in tough coffee cake muffins.
- Easy scooping ~ To easily portion the muffin batter, use this large cookie scoop.
- Add berries ~ To add a pop of fresh flavor, tuck a few blueberries in with the streusel.
If you make these Streusel Coffee Cake muffins, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
more baked good recipes to try
- Easy Sheet Pan Scone Breakfast Cake
- Peanut Butter Bread Recipe
- Coconut Cinnamon French Toast Muffins
- One Bowl Glazed Orange Poppy Seed Muffins
- Healthy Granola Cookies
Streusel Coffee Cake Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Start the day with these delicious Streusel Coffee Cake Muffins. The buttery pound cake like muffins are topped with a crumbly cinnamon streusel. Once you make a batch of these bakery style muffins, you will never purchase store bought ones again. These are the BEST muffins!
Ingredients
for the muffins ~
- 1 3/4 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup salted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
for the streusel ~
- 8 tablespoons salted butter, melted
- 1/2 cup light brown sugar, packed
- 1 1/2 cups all purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- fresh blueberries
Instructions
- Preheat oven to 400 degrees F. Line a muffin pan with paper liners and set aside.
- In a small bowl, whisk the flour, kosher salt, and baking soda for the muffins. Set aside.
- Make the muffins ~ In a large bowl using either a stand mixer or a hand mixer, beat the salted butter and granulated sugar for 3 to 4 minutes.
- Add the eggs 1 at a time, beating after each addition.
- Add the sour cream and vanilla extract and beat for 1 minute.
- Slowly add the dry ingredients to the butter sugar mixture. Mix until just combined. Set aside.
- Make the streusel ~ In a medium sized bowl, combine the streusel ingredients. Stir until well combined and crumbly pieces are formed. Set aside.
- Divide the muffin batter evenly in the prepared muffin pan using a large cookie scoop. Top each muffin with a generous amount of the streusel and press down slightly. If desired, top muffins with 4 to 5 blueberries.
- Bake for 17 to 20 minutes or until a toothpick comes out clean when inserted into the middle of the muffins.
- Remove the muffins from the oven. Cool 5 minutes. Dust with powdered sugar.
Notes
- Room temperature ~ Let the refrigerated ingredients come to room temperature and they will mix more smoothly.
- Don’t overmix ~ After adding the dry ingredients to the wet ones, just mix until combined. Overmixing will result in tough coffee cake muffins.
- Easy scooping ~ To easily portion the muffin batter, use this large cookie scoop.
- Add berries ~ To add a pop of fresh flavor, tuck a few blueberries in with the streusel.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 346
- Sugar: 21.3 g
- Sodium: 335 mg
- Fat: 16.1 g
- Saturated Fat: 10.1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 45.6 g
- Fiber: 0.9 g
- Protein: 4.7 g
- Cholesterol: 71 mg
Keywords: cake muffins, coffee cake muffins, pound cake muffins, baked good
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