Made with sour cream, butter, brown sugar, vanilla, and cinnamon, these coffee cake muffins are tender, buttery, and full of cozy flavor.
Okay, so full honesty: these muffins were born from pure laziness… and desperation. I was craving coffee cake—like the real-deal, crumbly-topped, grandma-style kind—but there was zero chance I was going to grease a big pan, wait an hour for it to bake, then cut it into pieces. Too many steps. Too many dishes. Too much waiting.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So I thought, what if I just muffin this whole thing? Boom. Enter these cozy, cinnamon-swirled coffee cake muffins.
I made them on a whim one rainy afternoon with a toddler tugging on my leggings and the cat meowing for no reason (as usual). I didn’t even glaze the first batch—just inhaled two warm out of the oven, standing at the counter. And that’s when I knew… these were it. Soft, buttery centers. That crunchy streusel top that flakes just right. A muffin that tastes like a bakery cake, but in a cute little wrapper. Perfection? Not quite. But real? Definitely.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Coffee Cake Muffins Recipe?
Let’s not pretend muffins are always exciting. Sometimes they’re just… there. A dry little excuse for breakfast. But not these.
These muffins have that dreamy, rich coffee cake flavor—vanilla, cinnamon, brown sugar—all wrapped up in a grab-and-go bite. They’ve got layers of texture too. That tender crumb? Thanks, sour cream. The crispy topping that basically tastes like cinnamon toast? I mean… come on.
And then there’s the glaze. Totally optional but let’s be honest: no one ever regretted more glaze. These are the kind of muffins that make you pause mid-bite and go, “Wait, I made these?!”
Ingredient Notes:
When I say everyday ingredients, I really mean it. You probably have most of these just sitting around—if not, your corner store does.
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All-purpose flour – This is our base. Nothing fancy. You could do half whole wheat, but I like the classic texture here.
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Brown sugar – Gives that caramel-y flavor and keeps the topping soft-crunchy. You know what I mean.
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Ground cinnamon – Warm, spicy, cozy. Don’t skip it or sub it. This is coffee cake muffins, not sad vanilla muffins.
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Butter – Use the real stuff. And yes, leave it out to soften—don’t microwave it into oblivion like I always forget not to do.
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Coarse salt – Just a touch to balance the sweet. Don’t skip it. Seriously.
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White sugar – For the muffin base. Makes it sweet but not over-the-top.
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Eggs – Three of them. Adds structure and richness. Room temp is ideal, but hey, we’re not perfect.
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Vanilla extract – Don’t go cheap here if you can help it. The good stuff makes a difference.
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Sour cream – Oh, the secret weapon. Moisture, tang, and just enough heft to give that coffee cake density.
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Baking soda + baking powder – The rise duo. Don’t mess with the ratios here—they’ve got one job and they do it well.
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Confectioners’ sugar + milk – Glaze magic. Whisk and drizzle. Boom.
How To Make Coffee Cake Muffins?
You’ve got three mini projects: topping, muffins, glaze. But don’t panic—it’s all totally manageable, and I promise you’ll look like a baking genius by the end.
Step 1: Make the Streusel
Start here so it can chill while you mix the batter. Toss flour, brown sugar, cinnamon, and salt into a bowl. Add in the softened butter—don’t melt it—and mix it until it’s crumbly, like chunky sand. I use my stand mixer for this because lazy. Pop it in the fridge so it firms up and gets all delicious.
Step 2: Prep the Oven + Pan
350°F. Classic. Line 24 muffin cups with liners or spray with nonstick spray. I’ve done both. Both are fine. Just don’t skip this part or you’ll be chipping muffin bottoms out of the pan with a knife. Ask me how I know.
Step 3: Make the Muffin Batter
Whisk your dry stuff—flour, baking soda, baking powder, salt—in one bowl. In your mixer, beat the heck out of your butter and sugar until fluffy and soft and sweet-smelling. Add the eggs one at a time, scraping down as you go (you will forget this once and have a weird layer at the bottom). Stir in vanilla. Then add your dry ingredients and sour cream, gently. Don’t overmix. Repeat after me: lumpy batter is happy batter.
Step 4: Assemble Like a Muffin Pro
Spoon the batter into your muffin cups. Top with half the streusel and gently press it in—this helps it stick and not fall off while baking. Then top with the rest of the streusel. Don’t be shy. This is the whole point of coffee cake anything.
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Step 5: Bake and Daydream
Bake for about 20 minutes. Flip the pans halfway if you’re feeling extra. Your house will smell like a coffee shop bakery explosion in the best way. When they’re golden and a toothpick comes out clean, they’re done. Let them cool in the pan for a few before transferring to a wire rack.
Step 6: Glaze for Glory
Mix the powdered sugar and milk until smooth and just drizzly enough. Drizzle it like a true chaotic baker—no measuring, just vibes. And yes, lick the spoon after. You’ve earned it.
Storage Options:
If (and I really mean if) you have leftovers, keep them in an airtight container. On the counter, they’re good for a few days. In the fridge, even longer, but warm them up before you eat—muffins deserve warmth. You can also freeze them! Just skip the glaze before freezing. Wrap ‘em up tight, and you’ve got breakfast for future you. And future you will thank past you, loudly.
Variations and Substitutions:
Feeling adventurous? Got a picky eater in the house? Here’s what you can try:
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Fruit it up – Add blueberries, chopped apples, or raspberries to the batter. They go wild with the cinnamon.
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Yogurt instead of sour cream – Still fluffy, still moist, still delicious.
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Make it gluten-free – Use a 1:1 gluten-free blend. Done it, loved it.
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Nutty upgrade – Toss some chopped walnuts or pecans into the streusel if you’re into crunch.
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Spice swap – Add a pinch of nutmeg or cardamom for a more fall-ish vibe.
What to Serve with Coffee Cake Muffins?
These muffins are great on their own, but if you’re building the world’s best breakfast spread (or pretending you’re hosting brunch), here’s what works:
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Fresh fruit – Adds brightness and color.
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Scrambled eggs + crispy bacon – For that salty-sweet balance we all secretly love.
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Hot coffee, duh – The coffee in coffee cake muffins isn’t just cute—it’s the whole point.
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More glaze – No judgment. You do you.
Frequently Asked Questions:
Can I make these ahead?
Absolutely. Bake and freeze, or bake and store. Glaze when you’re ready to serve so they still look fresh and glossy.
Can I make these jumbo-sized?
Yes, but they’ll need more baking time—25-28 minutes maybe. Just keep an eye on ‘em.
Why did my streusel fall off?
Happens to the best of us. Try pressing that first layer in a little more next time. Or just call them “rustic” and move on. They’ll still taste amazing.
Honestly, I’m obsessed with how easy these are. They look fancy, they taste bakery-worthy, and they come together without making you feel like you just ran a kitchen marathon. And they taste like nostalgia—like the muffins you wish you got in school, but never did.
So go ahead, try them this weekend. Then come back and tell me: did you eat three before noon too?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Coffee Cake Muffins
Ingredients
For the Streusel Topping:
- 2 1/4 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 3/4 teaspoon coarse salt
- 1/2 cup plus 2 tablespoons unsalted butter at room temperature
For the Muffins:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1/2 cup plus 2 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups sour cream
For the Milk Glaze:
- 1 1/2 cups confectioners’ sugar
- 3 tablespoons milk
Instructions
Prepare the Streusel Topping:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, cinnamon, and salt. Add the room temperature butter and toss to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse crumbs, with butter pieces no larger than small peas. Transfer the mixture to a bowl and refrigerate for 30 minutes to firm.
Preheat the Oven and Prepare Muffin Tins:
- Preheat the oven to 350°F (175°C). Line 24 muffin cups with paper liners or grease them with nonstick spray to ensure easy removal after baking.
Prepare the Muffin Batter:
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate bowl or stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Stir in the vanilla extract. Gradually incorporate the dry ingredients and sour cream, mixing until just combined. Do not overmix.
Assemble the Muffins:
- Divide the batter evenly among the prepared muffin cups. Sprinkle half of the chilled streusel mixture over the tops of the muffins, pressing gently to adhere. Top evenly with the remaining streusel.
Bake:
- Place the muffins in the preheated oven and bake for approximately 20 minutes, rotating pans halfway through, until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Cool and Glaze:
- Allow muffins to cool in the pan for 5–10 minutes before transferring them to a wire rack. While they cool completely, whisk together the confectioners’ sugar and milk until smooth. Once muffins are cooled, drizzle the glaze over the tops.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
