Wake up to bakery-style coffee cake muffins bursting with cinnamon and topped with a buttery crumb. These muffins blend a simple batter with sour cream for extra moisture, then bake into tender, moist muffins that smell like fresh coffee cake.
No mixer? No problem. A whisk and two bowls deliver a one-bowl feel and easy cleanup. Each muffin holds a swirl of warm cinnamon and a crisp streusel crown, making them the perfect treat alongside your morning cup of coffee. With minimal hands-on time and maximum flavor, these coffee cake muffins turn ordinary mornings into something special.
Table of Contents
Why You’ll Love This Recipe
One-bowl feel. Whisk dry and wet ingredients separately, then fold together for a near one-bowl comfort—no stand mixer required.
Tender, moist muffins. Sour cream (or yogurt) keeps the crumb soft and rich, delivering truly moist muffins every time.
Speedy prep. From mixing to the oven in 15 minutes. Ideal for busy mornings or last-minute guests.
Bakery-style streusel. A buttery crumb topping adds crunch and sweet spice that mimics your favorite coffee cake.
Flavor-packed cinnamon swirl. Each bite reveals a warm cinnamon ribbon that brightens the tender muffin base.
Make-ahead friendly. Bake a batch, freeze extras, and toast or microwave for fresh-tasting muffins on demand.
Versatile pairing. Perfect with a hot cup of coffee, tea, or a glass of milk—transform any morning into a happy moment.
Ingredients
Makes 12 bakery-style coffee cake muffins.
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
Wet Ingredients
- 1 cup (240 ml) sour cream or plain yogurt
- ½ cup (120 ml) neutral oil (canola or vegetable) or melted butter
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¼ cup (60 ml) milk or buttermilk
Streusel Topping
- ½ cup (100 g) brown sugar, packed
- ½ cup (60 g) all-purpose flour
- 1 tsp ground cinnamon
- 4 Tbsp cold unsalted butter, cubed
Tools You’ll Need
- 12-cup muffin tin with paper liners
- 2 mixing bowls (dry and wet)
- Whisk and rubber spatula
- Small bowl for streusel
- Toothpick for doneness check
This lineup ensures a tender muffin batter, bold cinnamon notes, and a crisp crumb topping—the hallmarks of perfect coffee cake muffins.
Instructions
Step 1: Preheat and prep
Preheat oven to 375 °F (190 °C). Line a 12-cup muffin tin with paper liners.
Step 2: Make the streusel
In a small bowl, toss ½ cup brown sugar, ½ cup flour, and 1 tsp cinnamon. Cut in 4 Tbsp cold butter with a fork until pea-size crumbs form. Set aside.
Step 3: Combine dry ingredients
In a large bowl, whisk 2 cups flour, ¾ cup sugar, 1 Tbsp baking powder, ½ tsp baking soda, ½ tsp salt, and 2 tsp cinnamon.
Step 4: Whisk wet ingredients
In a second bowl, whisk 1 cup sour cream, ½ cup oil (or melted butter), 2 eggs, 1 tsp vanilla, and ¼ cup milk until smooth.
Step 5: Mix batter
Pour wet ingredients into dry. Fold gently with a spatula until just combined—small streaks of flour are okay. Overmixing makes muffins dense.
Step 6: Portion into cups
Divide batter evenly among liners, filling each about two-thirds full (use a scoop or scale for consistency).
Step 7: Top with streusel
Generously sprinkle the prepared streusel over each muffin, pressing lightly so crumbs adhere.
Step 8: Bake
Place tin on the middle rack and bake 18–20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 9: Cool
Let muffins rest in the tin 5 minutes, then transfer to a wire rack. Allow to cool slightly before serving to set the crumb topping.
Pro Tips and Variations
Secret to moist muffins: Measure flour by spooning into the cup and leveling off. Too much flour dries the crumb; the right amount keeps muffins tender.
Oil vs. butter: Oil yields a softer, moister muffin. Butter adds flavor and a slightly firmer texture. Use half oil, half melted butter for a balance.
Avoid dry muffins: Don’t overmix. Fold until just combined—overworking develops gluten and leads to toughness.
Fluffy texture: Ensure your baking powder is fresh. A light hand when folding in the eggs and milk helps the muffins rise evenly.
Sour cream swap: Greek yogurt or full-fat yogurt works in place of sour cream for tang and moisture.
Icing option: Drizzle a simple powdered sugar glaze (1 cup powdered sugar + 2–3 Tbsp milk) over cooled muffins, or pipe a thin cream cheese icing for a bakery feel.
Cinnamon streusel twist: Stir chopped pecans or oats into the streusel for extra crunch and flavor depth.
Blueberry variation: Gently fold 1 cup fresh or frozen blueberries into the batter before topping with streusel for a fruity twist.
Serving Suggestions
With your morning brew. Pair warm coffee cake muffins with a fresh cup of drip coffee or latte for a classic café feel.
Tea time treat. Serve alongside English breakfast tea or chai for a mid-afternoon pick-me-up.
Fruit and yogurt parfait. Layer Greek yogurt, granola, and sliced berries in a glass; enjoy with a muffin for balanced flavor and texture.
Brunch board. Arrange muffins, fresh fruit, cheese, and nuts on a platter for a shareable spread at weekend gatherings.
Dessert twist. Top cooled muffins with a scoop of vanilla ice cream or a drizzle of caramel sauce for a sweet finale.
Conclusion
These coffee cake muffins bring bakery-style flavor to your morning routine with minimal effort. A simple batter enriched with sour cream ensures truly moist muffins, while a crisp streusel topping adds sweet crunch. Mix, fill, bake, and enjoy—fresh, tender muffins ready in under 30 minutes. Bake a batch to surprise family or to stock your freezer for happy mornings ahead.
FAQs
What is the secret to moist muffins?
Accurate flour measurement and the right fat. Spoon flour into the cup and level off. Use oil or sour cream for moisture—both stay liquid at room temperature and keep the crumb tender.
Are muffins better with oil or butter?
Oil yields softer, moister muffins. Butter adds richer flavor and a firmer crumb. For balance, use half oil and half melted butter in the batter.
What makes muffins not dry?
Avoid overmixing. Stir until dry ingredients disappear but still see flour streaks. Overworking develops gluten and leads to a dense, dry crumb.
What ingredient makes muffins fluffy?
Fresh baking powder provides lift. Also, fold wet and dry ingredients gently to trap air. Proper oven temperature ensures the batter rises quickly.
What is a good substitute for sour cream in coffee cake?
Plain Greek yogurt or full-fat yogurt matches sour cream’s tang and moisture. They both yield tender, rich muffins without changing texture.
Can muffins have icing?
Yes. Drizzle a simple glaze (powdered sugar mixed with milk) or pipe a cream cheese frosting over cooled muffins for a bakery-style finish.
