Soft, ultra-moist coffee cake muffins layered with buttery brown sugar cinnamon streusel inside and on top. Made with sour cream for a tender crumb and loaded with plenty of crumble, they’re everything you love about classic coffee cake, just in handheld form.
I first published this recipe in 2012, and after more batches than I can count, it’s still one of my most reliable brunch recipes. The recipe is the original, tried-and-tested favorite, but I’ve given the images a glow-up.
Table of Contents
If you’re like me, then you like a little coffee cake with your streusel, which is exactly what this recipe delivers. Each coffee cake muffin is layered with cinnamon-sugar crumbles inside and topped with even more, so you get that bakery-style streusel in every single bite.
The secret to keeping them ultra-moist and fluffy? Sour cream. It adds a subtle tang and keeps the crumb soft for days.
While I’m all for a classic slice of coffee cake (hello, raspberry sour cream coffee cake!), there’s just something about the appeal of a handheld breakfast. Which means you can skip the forks and either spoon the batter directly into a greased muffin pan or use your muffin wrappers of choice.
Although the words “coffee cake” may prompt you to serve these muffins for breakfast or brunch, the truth is, they’re just as good as an any-time snack as they are as dessert… preferably while still warm and slathered with plenty of butter.
These Coffee Cake Muffins Are:
- Packed with warm flavors of cinnamon, brown sugar, butter and vanilla
- Ultra-moist with a soft, tender crumb thanks to sour cream
- Layered with cinnamon streusel inside and generously topped with more
This recipe is made using basic ingredients you likely already have on hand. I’ve also provided substitutions when possible.
- Flour: All-purpose flour provides the perfect crumb.
- Baking powder & baking soda: The baking powder provides lift, while the baking soda reacts with the sour cream to keep the crumb tender and balanced.
- Butter: You’ll need slightly softened butter (soft enough to mash, not greasy) for the streusel and proper room-temperature butter for the batter.
- Oil: I originally developed this recipe with vegetable oil, which helps the muffins stay moist for days. A neutral-flavored olive oil, avocado oil or melted coconut oil all work well, too.
- Granulated sugar & brown sugar: White sugar keeps the batter light, while brown sugar gives the streusel its classic, caramel-like depth.
- Cinnamon: A key flavor in the streusel.
- Eggs: Two eggs bind everything together, add structure and create that soft, fluffy interior.
- Sour cream: Just like in my go-to chocolate chip scones recipe, sour cream adds a subtle tang and incredible moisture, keeping these muffins tender without feeling heavy. You could use Greek yogurt as a substitute.
- Vanilla extract: For flavor. Have you ever made homemade vanilla extract? It requires just two simple ingredients!
This is the same base batter I use in my blueberry coffee cake muffins, just without the fruit, so you can easily turn these into a berry-filled variation if you’d like.
See the recipe card for full information on ingredients and quantities.
Cinnamon Streusel Topping
My favorite part of these muffins is the cinnamon-sugar crumbles. Not only does the streusel get piled generously on top, but we’re layering it inside each muffin too, so you get that buttery cinnamon crunch in every single bite.
You’ll need flour, sugar, cinnamon and slightly softened cubed butter. Slightly softened is key here. If your butter is too warm, the streusel will turn into a paste instead of crumbles. Cut the butter into the dry ingredients using a fork until the mixture looks like wet sand. Like this:
Once the streusel is ready, it’s time to make the batter. Whisk the dry ingredients together in one bowl and set them aside.
Beat together the butter, oil and sugar until well combined, then add the eggs one at a time. The mixture may look slightly broken or uneven at this stage—that’s completely normal. It will come together once the dry ingredients are added.
Reduce the mixer speed to low and gradually add the flour mixture, sour cream and vanilla. The batter will be noticeably thicker than a typical muffin batter. Don’t be tempted to thin it out. The moment you no longer see streaks of flour, stop mixing. Overmixing is the fastest route to dense, tough muffins.
It will look like this:
Now the best part: the layering. Fill each muffin cup about one-third full with batter, sprinkle with streusel, then top with more batter until the cups are about two-thirds full. Finish with a generous layer of streusel on top. I like to gently press the crumbs into the batter so they adhere as the muffins rise.
Bake at 350°F for 18 to 22 minutes. The tops may look golden before the centers are fully set, so always check with a toothpick before pulling them from the oven.
I love to serve these hot from the oven slathered with homemade butter. Whip up a bowl of my fave Fruit Salad with Honey-Lime Dressing and your breakfast or brunch spread is complete!
FAQs
Coffee cake gets its name from the tradition of serving it alongside a cup of coffee. Think of it as the perfect pairing, not an ingredient.
Yes! Full-fat or 2% plain Greek yogurt works as a 1:1 substitute for sour cream and will give you similar moisture and a slight tang. I don’t recommend nonfat yogurt, as it can make the crumb slightly drier.
Streusel can sink or slide off if the muffin cups are overfilled. Fill each cup only about two-thirds full and gently press the streusel into the batter before baking to help it adhere.
If your streusel melted into the muffins instead of staying crumbly, the butter was likely too soft when you made it.
Absolutely. Blueberries or diced strawberries are my favorites. Gently fold in about 1 cup of fruit after mixing the batter, then layer with streusel as directed. Keep in mind that very juicy fruit may slightly extend the bake time.
If you’re craving a fruit version, you’ll love my Blueberry Coffee Cake Muffins with Streusel, which use this same base batter.
With four tiny taste-testers, muffins are a food group in our house. Here are my go-to recipes:
Ingredients
- Cooking spray
For the streusel:
- 1/2 cup all-purpose flour
- 1/2 cup white or packed light brown sugar
- 1 teaspoon ground cinnamon
- 4 Tablespoons unsalted butter, slightly softened and cubed
For the batter:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, at room temp
- 1/3 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
Instructions
Make the streusel:
- Preheat oven to 350°F. Grease a muffin pan with cooking spray.
- In a medium bowl, whisk together the flour, brown sugar and cinnamon. Add the butter, and using a fork, mash the mixture together until well combined. (The streusel should be the consistency of wet sand.) Set it aside.
Make the batter:
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, oil and sugar on medium speed until well mixed. Add the eggs, one at a time, beating well between each addition.
- Reduce the mixer speed to low, and then gradually beat in the flour mixture, sour cream and vanilla just until combined.
- Layer the batter and streusel in the prepared muffin pan by spooning a portion of the batter, then a sprinkle of streusel, topped by another portion of batter and a final sprinkle of streusel on top.
- Bake the muffins until a toothpick inserted comes out clean, 18 to 22 minutes.
- Remove the muffins from the oven and let them cool slightly in the muffin pan before transferring them to a rack to cool completely.
Kelly’s Notes
- The baking time will vary based on the size of your muffins. The key is to rely on the toothpick test to determine doneness.
- To store: Store leftover muffins in an airtight container at room temperature for up to four days.
- To freeze: Let the muffins cool completely, then freeze in an airtight container for up to 3 months. Thaw at room temperature or warm in the microwave for 20 to 30 seconds. The streusel topping holds up well.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Did you try this recipe?
Leave a comment below with your star rating!
This post may contain affiliate links.
Batter recipe adapted from King Arthur Flour.
Could I make this as a coffee cake or loaf? And how long at what temperature?
That should absolutely work, Valerie! I just don’t have the time/temp since I haven’t tested that variation yet.
Hi, what can I use in place of the vegetable oil. Is coconut oil okay? Or butter? Thank you!
Hi Rose! Any other neutral-flavored oil will work in a 1:1 sub, including coconut oil, avocado oil or extra-virgin olive oil. Enjoy!
I have made this recipe about a hundred times. It is pretty much foolproof. We sell it as jumbo muffins in our food turck. I often make a couple of batahcs of streusel ahead and keep it in containers in the fridge. That way I can just whip up the batter and get baking.
It is one of our top two itmes and customers come back again and again and get quite cross when we sell out.
This recipe will make six jumbo muffins. I fill the cups to the top using all the batter. Cook time for jumbo muffins is 33 min. Thay puff up beautifullly and are pretty much irristiable.
Thanks for sharing,
Love reading this, Margaret, and I’m so glad you and your customers are enjoying the recipe!
Hi, I was wondering if freezing the muffins after they are done would work, and then defrosting and warming by putting in a toaster oven?
Thanks!
Hi Lesley! That should work, but the texture of course won’t be as great as if they’re baked fresh. Let e know if you try it!