Why are tough and flat?

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.

How do you make muffins so they're not dry and crumbly?

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.

Can you freeze the muffins?

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!

Coffee Cake Muffins {Better than the Bakery}

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

Units Scale

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

Cook Mode Prevent your screen from going dark

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