These Coffee Cake Muffins pack all of the flavor of a decadent coffee cake into a simple muffin recipe. With a fluffy sour cream muffin base and a rich crumb topping, they are the perfect thing to serve with your morning coffee or tea.
If you are looking for other easy muffin recipes, try these blueberry coffee cake muffins or apple cinnamon muffins.
45 minutes
snack
Quick Look: Coffee Cake Muffins
- ⏱️ Prep Time: 15 minutes
- 👩🍳 Cook Time: 30 minutes
- 🕖 Total Time: 45 minutes
- 🧁 Servings: 12 muffins
- ⚡️ Calories: 275 calories per muffin (based on nutrition panel)
- 🔥 Cooking Method: Bake in oven at 350F
- 🛒 Main Ingredients: sour cream, sugar, butter, flour, cinnamon
- ⭐️ Difficulty: Medium! The muffins are simple to make, and the crumb topping is so easy to put together, but it does take an extra step.
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Why You’ll Love This Recipe
- Coffee’s perfect pairing – Coffee cake is called coffee cake because it pairs perfectly with a cup of warm coffee, not because there is coffee in it!
- Treat on the go – These coffee cake muffins are even better than traditional coffee cake because they are portable. Wrap up one of these muffins and bring it with you on the go to work or school.
- Simple baking recipe – If you feel intimidated by baking, this is great recipe! Combine your ingredients and bake for a delicious breakfast or snack.
Vicki left this 5 star review ⭐️⭐️⭐️⭐️⭐️
“Oh my goodness, these are AMAZING! Easy to make and a perfect addition to your brunch menu! Hard to stop at one muffin!”
Ingredients You’ll Need
Here’s a quick look at the ingredients you need to make these coffee cake muffins. For a full list of ingredients and amounts please head to the full recipe.
- Sour cream: The sour cream keeps your muffins very moist. You could also use Greek yogurt for a healthier boost of protein.
- Cinnamon: A teaspoon of cinnamon gives your coffee cake muffins the perfect flavor to pair with your coffee.
- Large Eggs: the eggs help bind all of the ingredients together and give the muffins lift.
- Milk: I like to use standard whole milk for this recipe to keep the muffin crumb moist but you could also use buttermilk for an even richer flavor.
- Flour: Flour is the base of your muffins. If you want to make these gluten free, substitute gluten free 1:1 flour.
- Sugar: White sugar and brown sugar sweeten your coffee cake muffins as well as the buttery crumb topping.
- Butter: Room temperature unsalted butter brings together your crumble topping. Make sure it is not melted butter to form nice little clumps that keep the crumble fluffy.
For another fun dessert to try, make these oreo cinnamon rolls or peanut butter and jelly banana muffins next.
How to Make a Perfect Coffee Cake Muffin Recipe
Step 1: In a large mixing bowl whisk together the wet ingredients. Spoon flour, baking soda, baking powder and cinnamon into the bowl and fold in with a flat spatula.
Step 2: Stir batter until evenly combined. Scoop about ¼ cup of batter into a muffin pan lined with cupcake liners and set aside.
Step 3: Prepare crumb topping in a small bowl by mixing dry ingredients. Then, place softened butter in the bowl and use the back of a fork to press butter into dry ingredients making a crumble streusel topping.
Step 4: Separate crumb topping evenly over batter in the muffin tin – about 1.5 tablespoon per muffin. Place muffin tin in the oven and bake. You may need to bake in batches if your pan does not have 12 muffin cups.
Mad’s Expert Tips for the best Coffee Cake Muffins 🧁
- Sour cream is the secret to moist muffins – to make your muffins extra moist, sour cream is the best addition to your recipe. You can also use greek yogurt.
- Use room temperature eggs for an even bake – while you can use eggs from the fridge for this recipe, you’ll get the best bake if you allow your eggs to get to room temperature first.
- Softened butter makes the best crumb topping – to get the perfect texture for your crumb topping, you’ll want to use gently softened butter. Make sure it is not melted, otherwise you will not get the fluffy crumb you want for the topping.
I also use sour cream and a crumb topping in this apple crumb cake.
Recipe FAQs
What do coffee cake muffins taste like?
Surprisingly, coffee cake contains no coffee! However, it pairs perfectly with coffee because of its moist, cinnamon sugar flavor.
What are some common coffee cake mistakes?
Using ingredients at the wrong temperatures can impact your coffee cake muffins. If all of your ingredients are too cold, your batter won’t come together as evenly. If your butter is too soft or melted, your crumble topping won’t get that fluffy texture.
What’s the secret to moist cake?
The combination of vegetable oil, eggs, and sour cream make an incredibly moist cake! The oil provides more moisture than butter, and the sour cream gives a ton of moisture without affecting the flavor.
Storage, reheating and freezing
Allow muffins to cool completely and transfer to an airtight container. Store on the countertop for up to 4 days or in the fridge for up to one week.
If you want to reheat the muffins, slice in half and warm in butter in a skillet on the stovetop. You can also reheat in a toaster oven until just warmed through.
To freeze these muffins, place in a freezer safe container and freeze for up to 3 months. Defrost one muffin at a time, thaw and reheat to enjoy.
Other Delicious Muffin Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Coffee Cake Muffins
Ingredients
Muffin Batter Ingredients:
- ½ cup sour cream
- ½ cup milk
- 2 eggs
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 tsp vanilla extract
- 1 and ½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
Crumb Topping Ingredients:
- ½ cup brown sugar – packed
- ½ cup all purpose flour
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ½ stick ¼ cup of butter, softened
Optional Icing Ingredients:
- ½ cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven to 350F and line 12 slots in a muffin tin with liners.
- In a large mixing bowl whisk together sour cream, milk, eggs, sugar, vegetable oil and vanilla. Add flour, baking soda, baking powder and cinnamon to the bowl and fold in with a flat spatula.
- Scoop about ¼ cup of batter into each of the 12 muffin slots and set aside.
- To prepare crumb topping, combine brown sugar, all purpose flour, cinnamon and salt in a small mixing bowl. Place softened butter in the bowl and use the back of a fork to press butter into dry ingredients. Continue mixing with the fork until the butter is fully incorporated into the dry ingredients and a sand like mixture remains.
- Separate crumb topping evenly over batter in the muffin tin – about 1.5 tbsp per muffin.
- Place muffin tin in the oven and bake for 26-28 minutes. To check that the muffins are done, insert a toothpick into the center of the muffin and check that it is clean when it comes out.
- Allow muffins to cool completely. Prepare the icing by mixing powdered sugar with milk and drizzle over completely cooled muffins
Recipe Notes
- Allow muffins to cool completely before adding icing
- Icing is optional – if making muffins ahead of time, apply icing just before serving
- Allow eggs and butter to come to room temperature before using them for the best results. This will make sure your batter is well combined and your crumble topping is fluffy.
- For a gluten free version, use a gluten free flour in place of all purpose flour.
- The sour cream makes the muffins extra moist. You can also use Greek yogurt in place of it.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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