Coffee Cake Muffins
Bakery-style coffee cake muffins with cinnamon streusel topping. Moist, fluffy, and easy to make.
Print Pin Servings: 12 muffins
Calories: 270kcal
Cost: $6–$8
Equipment
- 1 12-cup muffin tin Standard size
- 1 Electric mixer Or stand mixer
- 2–3 Mixing bowls Large and medium
- 1 set Measuring cups/spoons
- 1 Wire cooling rack
- 12 Paper muffin liners
- 1 Pastry cutter/knives For streusel topping
Ingredients
Muffin Batter
- 2 cups All-purpose flour
- ½ cup Brown sugar
- ½ cup Granulated sugar
- ½ cup Unsalted butter Room temp for batter
- 2 large Eggs Room temperature
- ¾ cup Sour cream
- 1 teaspoon Vanilla extract Pure
- 1½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- ¼ cup Milk
Streusel Topping
- 1½ teaspoon Ground cinnamon
- ½ cup Cold butter For streusel
Optional Glaze
- ¼ cup Powdered sugar Optional glaze
Instructions
- Mix flour, brown sugar, and cinnamon.
- Cut in cold butter until crumbly.
- Cream butter and sugars until fluffy.
- Beat in eggs, then sour cream and vanilla.
- Add dry ingredients and milk, mix gently.
- Fill muffin cups halfway.
- Add streusel on top, press gently.
- Bake at 375°F for 18–22 mins.
- Cool on wire rack before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 85g | Calories: 270kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 180mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 300IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 1.2mg