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Easy Streusel Topped Coffee Cake Muffins

A close-up of a Coffee Cake Muffin with a bite taken out, showing the moist interior and thick cinnamon streusel topping.
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Follow this simple recipe to make moist, tender muffins topped with a buttery cinnamon crumb topping, resembling classic coffee cake.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • 1/4 cup milk
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners.
  2. Prepare the streusel: In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in the 4 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the batter: In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt.
  4. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. In a small bowl, whisk together the sour cream and milk.
  6. Alternate adding the dry ingredients and the sour cream mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Fill the prepared muffin cups about two-thirds full with batter.
  8. Generously sprinkle the streusel topping over the batter in each cup. Press the topping lightly so it adheres to the batter.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a cinnamon swirl effect, reserve 1/4 cup of the batter, mix in 1 teaspoon of cinnamon and 1 tablespoon of brown sugar, then dollop this mixture on top of the plain batter before adding the streusel.
  • You can add 1/2 cup of chopped pecans or walnuts to the streusel mixture for extra crunch.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://spoonswirl.com/coffeecakemuffinsrecipe/