Go Back

Coffee Cake Muffins

Coffee cake muffins with a thick cinnamon streusel crown and a cinnamon brown sugar swirl through the center. These bakery-style muffins bake up golden and domed for a moist, crumb-topped breakfast or snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the streusel
  • 0.5 cup all-purpose flour Use standard AP flour.
  • 0.33 cup brown sugar Pack lightly.
  • 1 tsp cinnamon
  • 4 tbsp butter Keep cold and cube it.
For the muffins
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.67 cup sugar Granulated sugar.
  • 2 eggs Large eggs.
  • 0.5 cup sour cream
  • 0.33 cup milk
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
For the cinnamon swirl
  • 2 tbsp brown sugar
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line a muffin tin with paper liners, so the batter goes in right away.
Make streusel
  1. Mix all-purpose flour, brown sugar, and cinnamon, then cut in cold cubed butter until the mixture looks crumbly and clumps slightly.
Make cinnamon swirl
  1. Mix brown sugar and cinnamon together until evenly combined into a thick cinnamon-sugar blend.
Mix muffin batter
  1. Whisk all-purpose flour, baking powder, baking soda, salt, and cinnamon in a bowl to distribute the leaveners and spices evenly.
Combine wet and dry
  1. Beat sugar, eggs, sour cream, milk, vegetable oil, and vanilla extract in another bowl until smooth, then fold into the flour mixture until just combined.
Fill and bake
  1. Fill each muffin cup to about 1/3 full, add a pinch of the cinnamon swirl in the center, then fill to about 2/3 with more batter.
Top and bake
  1. Sprinkle streusel over each muffin, then bake at 375°F for 20–22 minutes until golden and domed.

Notes

For bakery-height muffins, keep butter for the streusel cold and avoid overmixing the batter after the wet ingredients are added. Store airtight at room temperature for up to 2 days or refrigerate up to 4 days; rewarm briefly in the microwave. Freeze baked muffins up to 2 months. For a lighter option, use low-fat sour cream and reduce vegetable oil to 1/4 cup while keeping the rest the same.