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Ultimate Bakery-Style Coffee Cake Muffins with Double Cinnamon Streusel

A coffee cake muffin with a bite taken out, showing the soft interior and thick cinnamon streusel topping.
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Bake these fluffy, moist coffee cake muffins featuring a rich cinnamon swirl and a generous, buttery crumb topping. This easy recipe delivers cafe-quality results perfect for breakfast or brunch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup milk
  • For the Cinnamon Swirl:
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • For the Buttery Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the Crumb Topping: In a small bowl, combine the 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1/4 teaspoon cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set this aside in the refrigerator.
  3. Prepare the Cinnamon Swirl: In a separate small bowl, mix the 1/4 cup brown sugar and 1 teaspoon cinnamon until combined. Set aside.
  4. Prepare the Muffin Batter: In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt.
  5. In a large bowl, beat the softened butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until just combined.
  6. In a small bowl, whisk together the sour cream and milk.
  7. Alternate adding the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  8. Fill the muffin cups about one-third full with batter. Sprinkle half of the cinnamon swirl mixture over the batter in each cup.
  9. Top with the remaining batter, filling cups about two-thirds full. Sprinkle the remaining cinnamon swirl mixture over the top of the batter.
  10. Generously sprinkle the chilled buttery crumb topping over the batter in each cup.
  11. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  12. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute the milk with buttermilk.
  • If you prefer a glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and a drop of vanilla extract, then drizzle over cooled muffins.
  • You can make the crumb topping up to one day ahead and store it covered in the refrigerator.

Nutrition

Find it online: https://www.unfoldrecipes.com/coffee-cake-muffins-recipe-easy-moist/