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Coffee Cake Muffins

Delicious Coffee Cake Muffins on a plate
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Get ready for your new favorite treat! These Coffee Cake Muffins are pure magic. Think a super soft, buttery muffin, a sweet ribbon of cinnamon sugar hiding inside, and a generous pile of crunchy streusel on top, all finished with a light vanilla drizzle. They’re the perfect cozy bite for breakfast, brunch, or anytime you need a little deliciousness in your day!

Ingredients

Scale

For the Muffins:

  • ½ cup (113g) unsalted butter, melted & slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120g) sour cream (full-fat is great!)
  • ¼ cup (60ml) buttermilk
  • 2 teaspoons pure vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt

For the Cinnamon Sugar Swirl:

  • ½ cup (100g) brown sugar, packed
  • 2 teaspoons ground cinnamon
  • Pinch of salt

For the Buttery Crumb Topping:

  • ⅓ cup (67g) brown sugar, packed
  • ¾ cup (90g) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 6 Tablespoons (85g) unsalted butter, melted

For the Vanilla Glaze:

  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 2–3 Tablespoons milk

Instructions

  1. Warm Up & Prep: First, get that oven hot! Preheat to 425°F (220°C). Line 10 cups of a standard muffin tin with paper liners. Set it aside.
  2. Mix Wet Ingredients: In a large bowl, beat the melted butter and granulated sugar together with a hand mixer until smooth. Add eggs one at a time, mixing just until combined. Gently stir in sour cream, buttermilk, and vanilla. Don’t worry if it looks a little curdled – that’s normal!
  3. Add Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Add this to the wet ingredients and mix on low speed (or with a spatula) until just combined. Be careful not to overmix! A few lumps are okay. The batter will be thick.
  4. Make the Swirl & Crumb:
    • Swirl: In a small bowl, mix brown sugar, cinnamon, and salt for the swirl.
    • Crumb: In another small bowl, mix brown sugar, flour, and cinnamon for the crumb. Pour in the melted butter and mix with a fork until crumbly.
  5. Assemble the Muffins:
    • Spoon batter into each muffin cup, filling them about halfway.
    • Sprinkle a layer of the cinnamon swirl mixture (about 1-1 ½ tsp) over the batter in each cup.
    • Top with more batter, filling cups to about ¾ full. Gently spread to cover the swirl.
  6. Crown with Crumbs: Generously spoon the crumb topping over each muffin. Gently press the crumbs into the batter a bit so they stick.
  7. Bake ‘Em Up!
    • Bake at 425°F (220°C) for 5 minutes. This helps them get those nice tall tops!
    • Then, WITHOUT opening the oven door, reduce the heat to 375°F (190°C) and bake for another 15 minutes, or until golden brown and a toothpick inserted into the center comes out clean (or with a few moist crumbs).
  8. Cool Down: Let muffins cool in the tin on a wire rack for at least 15 minutes. They’re delicate when hot!
  9. Glaze & Enjoy! While muffins cool, whisk together sifted powdered sugar, vanilla, salt, and 2 Tablespoons of milk for the glaze. Add a bit more milk, ½ teaspoon at a time, if needed to get a good drizzling consistency. Drizzle over the warm or cooled muffins. Let the glaze set for a few minutes. Then, dig in!

Notes

  • Serving Ideas: These are fantastic warm from the oven with a cup of coffee or tea! A side of fresh berries is also lovely.
  • Baker’s Tips:
    • Room temperature ingredients (eggs, sour cream, buttermilk) mix better for a lighter muffin.
    • Don’t overmix the batter! This is key for tender muffins.
    • For perfectly even muffins, try using a cookie scoop for the batter.
  • Storage & Reheating:
    • Store completely cooled muffins in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week.
    • To reheat: Microwave for 10-20 seconds, or warm in a 300°F (150°C) oven for 5-7 minutes to refresh the crumb.
    • Freezing: Cool completely, then wrap individually and freeze for up to 3 months. Thaw at room temp or reheat from frozen.

Find it online: https://cakeshungry.com/coffee-cake-muffins/