Start the day with these delicious 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!
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. I dot the top of the muffins with just a few fresh blueberries too.
Jump to:
Why you'll love this recipe
- Better than the bakery ~ These muffins dense and moist and with a crumb topping that's amazing. They rival any store bought or bakery muffin.
- Fun to make with kids ~ The batter is simple to make and kids can help measure out the ingredients. The streusel crumb topping is a hand stirred topping. It's ideal for kids to help make.
- Perfectly portable ~ The single serve baked good is easy to grab for breakfast on the go. Or toss in your school or work lunch. They're great for picnics too.
Ingredients & substitutions
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. If substitutions can be made, they're listed. Scroll to the recipe card for the full quantities of the ingredients.
- All purpose flour ~ White whole wheat flour or a gluten free flour are also options.
- Baking soda
- Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
- Salted butter ~ Unsalted butter can also be used in this muffin recipe.
- Granulated sugar
- Large eggs
- Sour cream ~ Plain full fat yogurt is an alternative.
- Vanilla extract ~ Skip the imitation extract in recipes. It has an off taste.
- Light brown sugar
- Cinnamon
- Fresh blueberries
- Powdered sugar
How to make coffee cake muffins
Just a few simple steps are needed to make the BEST coffee cake muffins. Scroll to the recipe card for the complete directions.
- 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. Use either silicone baking cups or paper muffin liners.
- 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.
Expert baking tips
- 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.
Frequently asked questions
If the batter is overmixed, it results in unappetizing muffins. When combining the ingredients, mix just until the ingredients are incorporated. Muffins should have a nicely domed top.
Avoid overbaking muffins otherwise they can turn out dry and crumbly. Bake the muffins for 2-3 minutes less than the recipe indicates and check to see if they are done. A handy tip is to use a digital thermometer to check for perfectly baked muffins. The internal temperature of muffins should be about 200 degrees F when they are ready.
Yes! This is one of my go-to baking tips. Make a batch of coffee cake muffins. Cool completely and them store in a resealable freezer bag. They stay fresh for up to 1 month in the freezer. Just place on a plate to thaw. Delicious!
More baked good recipes
- Easy Sheet Pan Scone Breakfast Cake
- Muffin Cake with Fresh Blueberries
- Peanut Butter Bread Recipe
- Coconut Cinnamon French Toast Muffins
- One Bowl Glazed Orange Poppy Seed Muffins
- Healthy Granola Cookies
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
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 ¾ cup all purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup salted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
for the streusel ~
- 8 tablespoons salted butter, melted
- ½ cup light brown sugar, packed
- 1 ½ cups all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- fresh blueberries
Instructions
- Prep: reheat oven to 400 degrees F. Line a muffin pan with silicone baking cups or paper liners and set aside.
- Combine the dry ingredients: In a small bowl, whisk the flour, kosher salt, and baking soda for the muffins. Set aside.
- Combine the wet ingredients: 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.
- Combine the dry and wet ingredients: 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.
- Fill the pan: 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 the muffins: Bake for 17-20 minutes or until a toothpick comes out clean when inserted into the middle of the muffins.
- Cool and dust 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.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
- 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
Debbie
These coffee cake muffins were pure perfection. These came together quickly and were so good. Thanks for a great recipe.
Amy Casey
You are welcome Debbie. I'm so glad you enjoyed my recipe.
Colleen
These muffins are SO good! They really are just like I get at my favorite bakery. Love the streusel topping.
Amy Casey
You can't go wrong with a streusel topped muffin 🙂
Tristin
I have a local bakery that makes muffins like these and we LOVE them. Your recipe is EVEN better. Now we can just make them at home!
Amy Casey
Thanks so much Tristin! I hope you enjoy my recipe.
Amanda
These muffins were such a treat! The interior was perfectly soft, fluffy and moist, and that topping gave them the perfect decadent touch.
Amy Casey
Thanks Amanda! I love a streusel topping 🙂
Jacqueline De Bono
Being Italian my hubby only eats sweet breakfasts so I decided to treat him with some of these coffee cake muffins! He loved them. The only bad thing is he now wants me to make them every Sunday!!
Amy Casey
Sounds like a great way to spend a Sunday morning 🙂
Amy Casey
Thanks Amy! I hope you enjoy my recipe.
Marta
You weren't lying when you said these were bakery style coffee cake muffins. I loved how fluffy the muffins were, but that streusel topping really stole my heart.
Amy Casey
I'm so glad you enjoyed my recipe Marta!
Amy Casey
I love weekend baking ~ enjoy!
Pete
The recipe was easy to follow, and it only took 30 minutes! I love warm muffins, perfect with a glass of cold milk!
Amy Casey
Thanks Pete! My feelings exactly 🙂