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Coffee cake muffins with cinnamon streusel in a muffin pan, with one on a plate, sliced open and slathered with butter.

Coffee Cake Muffins with Cinnamon Streusel

These bakery-style coffee cake muffins are made with sour cream for an ultra-moist crumb and layered with buttery cinnamon streusel inside and out.
4.75 from 43 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins

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.

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.
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