Go Back
Freshly baked muffin showing crunchy streusel texture and shiny glaze detail.

Coffee Cake Muffins

Soft coffee cake muffins made with sour cream, cinnamon streusel, brown sugar, butter, vanilla, and a simple milk glaze.
Print Pin
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Coffee Cake Muffins

Ingredients

For the Streusel Topping

  • 2 ¼ c all-purpose flour
  • ¾ c brown sugar
  • 1 tbsp ground cinnamon
  • ¾ tsp coarse salt
  • ½ c plus 2 tbsp butter room temperature

For the Muffins

  • 2 ½ c all-purpose flour
  • ½ tsp baking soda
  • 1 ¼ tsp baking powder
  • ½ tsp coarse salt
  • ½ c plus 2 tbsp butter room temperature
  • 1 c granulated sugar
  • 3 large eggs
  • 1 ½ tsp vanilla extract
  • 1 ¼ c sour cream

For the Milk Glaze

  • 1 ½ c confectioners’ sugar
  • 3 tbsp milk

Instructions

Step 1: Prepare the Streusel Topping

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, brown sugar, ground cinnamon, and coarse salt.
  • Mix until evenly combined.

Step 2: Add the Butter

  • Add the room-temperature butter to the flour mixture.
  • Toss with a fork to coat the butter with the dry ingredients.
  • Mix on medium-low speed until the mixture resembles coarse cornmeal and the butter pieces are no larger than small peas.

Step 3: Chill the Streusel

  • Transfer the streusel mixture to a medium bowl.
  • Refrigerate for 30 minutes before using.

Step 4: Prepare the Oven and Muffin Pan

  • Preheat the oven to 350°F.
  • Line 24 muffin cups with muffin liners or coat the cups with nonstick cooking spray.

Step 5: Combine the Dry Muffin Ingredients

  • In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and coarse salt.
  • Set aside.

Step 6: Cream the Butter and Sugar

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature butter and granulated sugar.
  • Beat until light and fluffy.

Step 7: Add the Eggs

  • Add the eggs one at a time.
  • Beat after each addition until incorporated.
  • Scrape down the sides of the bowl as needed.

Step 8: Add the Vanilla

  • Stir in the vanilla extract by hand until evenly combined.

Step 9: Add the Flour Mixture and Sour Cream

  • Add the flour mixture and sour cream to the butter mixture.
  • Stir until just combined.
  • Do not overmix the batter.

Step 10: Fill the Muffin Cups

  • Divide the batter evenly among the prepared muffin cups.

Step 11: Add the Streusel

  • Sprinkle half of the chilled streusel mixture over the muffin batter.
  • Gently press the streusel into the batter.
  • Sprinkle the remaining streusel evenly over the tops.

Step 12: Bake

  • Bake for approximately 20 minutes, rotating the pans halfway through baking.
  • The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean.

Step 13: Cool

  • Transfer the muffin pans to a wire rack.
  • Allow the muffins to cool completely before removing them from the pans.

Step 14: Prepare the Milk Glaze

  • In a small bowl, whisk together the confectioners’ sugar and milk until smooth.

Step 15: Glaze the Muffins

  • Place the cooled muffins on a wire rack set over a baking sheet.
  • Drizzle the milk glaze evenly over the muffins.
  • Allow the glaze to set slightly before serving.

Notes

To make these Coffee Cake Muffins gluten-free, replace the all-purpose flour in both the muffin batter and streusel topping with a certified gluten-free 1:1 baking flour blend. Confirm that the baking powder, baking soda, confectioners’ sugar, brown sugar, granulated sugar, cinnamon, vanilla extract, sour cream, milk, butter, eggs, and salt are labeled gluten-free. Use clean mixing bowls, measuring tools, muffin pans, liners, spatulas, and cooling racks to prevent gluten contamination.