Cinnamon Coffee Cake Muffins
Calling all cinnamon lovers! These coffee cake muffins are loaded with cinnamon streusel for a tender and moist breakfast treat. Sour cream makes them absolutely divine!
I cannot resist a cinnamon swirl, whether it comes in classic cinnamon rolls, cookies, or coffee cake. Combining that with my love of muffins just makes sense, and so these coffee cake muffins were born. They’re perfectly sweet and have an irresistible cinnamon sugar streusel ribboned through the middle, just like the bakery favorite!
Why You’ll Love These Muffins
- Full of flavor: With two layers of cinnamon streusel, these muffins are the perfect treat for anyone who adores cinnamon.
- Quick and easy: Muffins don’t take long to mix or bake! From start to finish you’ll have a warm batch ready to eat in under an hour.
- Great for a group: I love to make muffins when we have company over for breakfast or brunch because you automatically get enough for the crowd!
- Perfect for making ahead: These muffins stay soft and tender for multiple days, so you can bake a batch on the weekend and eat them through the week. You can even freeze them to enjoy later!
Ingredients for this recipe
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
These muffins don’t need a lot of special ingredients—you might already have everything you need!
Make sure your butter is softened to room temperature for creaming with the sugar. You’ll also need melted butter for the streusel.
How To Make Coffee Cake Muffins
Step 1: Mix Dry Ingredients
In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 2: Mix Wet Ingredients
In a large mixing bowl, beat together the butter and granulated sugar until fluffy, then mix in the sour cream, eggs, and vanilla until blended and smooth.
Step 3: Mix Together
Add the dry ingredients to the wet ingredients and stir just until mixed. Like all muffins and quick breads, you don’t want to mix too much or too vigorously! Just ensure there are no dry pockets.
Step 4: Make Streusel
In a small bowl, mix together flour, brown sugar, and cinnamon. Add the melted butter and use a fork to mix until it clumps together into crumbles.
Step 5: Fill Pan
In a lined muffin pan, add about 2 tablespoons of batter to each cup. Sprinkle on a teaspoon of streusel, then top with more batter and another sprinkling of streusel. The cups will be very full.
Pro tip: Staggering the muffins in the pan can help achieve a higher rise. You will need a 24-cup pan or 2 12-cup pans for this (or bake in batches).
Step 6: Bake
Bake the muffins at 400°F for 5 minutes, then reduce the temperature to 350°F and bake another 15 minutes, until a toothpick inserted into the center comes out clean and muffins are golden. Cool on a wire rack and enjoy!
Tips and Variations
These muffins are also excellent when using ground cardamom in place of the cinnamon. You could swap in pumpkin pie spice as well!
The muffin batter will seem thick, but the muffins should bake up moist and tender. Do not worry if you don’t cover the middle layer of streusel completely with batter.
You might not use all of the streusel. Any extra can be stored in the refrigerator for another use. Try it mixed into pancake batter!
Storage and Reheating
These muffins will keep very well at room temperature. After they are fully cooled, store them in an airtight container for up to 5 days.
Muffins are excellent for freezing! Once cooled, place them in a freezer bag and remove as much air as possible. Seal, label, and freeze for up to 3 months.
Frozen muffins can be thawed overnight in the refrigerator, or thaw individual muffins in the microwave for about 30 seconds.
Coffee Cake Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 8 tablespoons unsalted butter, softened
- 2/3 cup granulated sugar
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
Cinnamon Streusel
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 400°F and lightly coat a 12-cup muffin pan with nonstick spray or fill with paper liners. Or, stagger cups in a 24-cup pan.
- In a mixing bowl, mix together flour, baking powder, baking soda, and salt.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In a large bowl, cream together granulated sugar and butter until fluffy. Beat in sour cream, eggs, and vanilla until smooth. Carefully mix the dry ingredients into the wet ingredients until fully incorporated. The batter will be somewhat thick.8 tablespoons unsalted butter, 2/3 cup granulated sugar, 1 cup sour cream, 2 large eggs, 1 teaspoon pure vanilla extract
- To make the streusel, in a small bowl stir together flour, brown sugar, and cinnamon, breaking up any sugar lumps. Stir in melted butter with a fork until large crumbs form.1/3 cup all-purpose flour, 1/4 cup brown sugar, 1 1/4 teaspoon ground cinnamon, 2 tablespoons unsalted butter
- Spoon half the batter into the prepared cups. Sprinkle on a teaspoon of streusel. Dollop on the remaining batter and spread over the streusel carefully. (It's fine if it does not cover the filling.) Sprinkle on the remaining streusel.
- Bake for 5 minutes, then reduce heat to 350°F, and bake another 15 minutes, until a toothpick inserted into the center comes out with only moist crumbs.
Notes
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Megan Myers has been sharing her favorite recipes online for 20 years. She has worked for companies like Whole Foods Market, Texas Co-Op Power, and Good Catch Foods. Her favorite breakfast food is waffles with plenty of maple syrup.