Coffee Cake Muffins
Tender and buttery, these Coffee Cake Muffins are topped with a cinnamon streusel and sweet glaze. Made with sour cream, brown sugar, and vanilla for a moist crumb and bakery-style flavor. Perfect for breakfast, brunch, or dessert.
Servings
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
To make these muffins gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or another binding agent. Ensure all other ingredients, such as baking powder and confectioners’ sugar, are certified gluten-free. Baking time may vary slightly, so check for doneness with a toothpick.