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Coffee Cake Muffins

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Ingredients

Warning0 allergens identified

Coffee Cake Muffins

½ cup unsalted butter(softened, for muffins)

½ cup granulated sugar(for muffins)

¼ cup light brown sugar(packed, for muffins)

1 tsp vanilla extract

2 eggs

½ cup sour cream

¼ cup milk

1 ¾ cups all purpose flour(for muffins)

1 tsp baking powder

1 tsp baking soda

½ tsp cinnamon(for muffins)

½ tsp salt(for muffins)

1 ⅛ cups all-purpose flour(for streusel)

⅔ cup light brown sugar(packed, for streusel)

1 ½ tablespoons granulated sugar(for streusel)

2 teaspoons cinnamon(for streusel)

¼ tsp salt(for streusel)

6 tablespoons unsalted butter(melted)

Instructions

Preheat the oven to 425°F.

Line a 12-cavity muffin pan with muffin/cupcake liners.

In large mixing bowl, use a hand mixer to cream together the butter, granulated sugar, brown sugar, and vanilla extract on medium-high speed until smooth and combined, 1-2 minutes.

Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream and milk. Continue to beat until fully incorporated, scraping down the sides of the bowl with a rubber spatula.

Add the flour, baking powder, baking soda, cinnamon, and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula as needed, until just combined. Do not over-mix.

To make the streusel, place the flour, brown sugar, granulated sugar, cinnamon, and salt in a large mixing bowl. Stir with a fork to combine. Drizzle the melted butter into the bowl, and mix with the fork until the mixture forms large crumbs.

Fill each muffin liner approximately 1/3 full with muffin batter. Crumble a scant tablespoon of streusel into each muffin cup. Divide the remaining batter into the muffin cups. Sprinkle the muffins with the remaining streusel.

Bake the muffins on middle rack of oven for 5 minutes.

Reduce the oven temperature to 350°F. Continue baking until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes.

Check to see that muffins are done. Remove from oven or add time as needed.

Allow the muffins to cool in the pan for 5 minutes before removing and serving. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for 3 days.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Allow butter, eggs, sour cream, and milk to reach room temperature before mixing to ensure even incorporation and a tender, uniform crumb structure in your muffins.
Strategic Streusel Layering 🥣
Reserve half your cinnamon streusel for the top and fold the other half gently into the batter at the very end to create pockets of cinnamon throughout without overmixing the dough.
Don't Overmix the Batter ✋
Fold dry ingredients into wet ingredients just until combined—overmixing develops gluten and creates tough, dense muffins instead of the tender crumb you're aiming for.
Sour Cream Substitution Magic 🥛
If using Greek yogurt instead of sour cream, thin it slightly with milk to match sour cream's consistency and prevent overly dense muffins with a gummy texture.
Perfect Muffin Dome Release 🧈
Line muffin cups with paper liners and lightly coat the top edge of the tin with butter to prevent the streusel from sticking and ensure muffins release cleanly with golden tops intact.