Feb 9, 2018

Coffee Cake Streusel Muffins

Prep Time: 10 mins
Cook Time: 30 mins
Fun fact: coffee cake doesn’t actually have any coffee in it, but these crumbly muffins pair perfectly with a hot cup of joe.

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These coffee cake muffins are perfect for a brunch, as they can be made a day ahead of time and warmed right before serving for that “fresh out of the oven” feel. Coffee cake doesn’t actually have any coffee in it, but these crumbly muffins pair perfectly with a hot cup of joe.

I used to love the coffee cake muffins from Dunkin’ Donuts growing up. They were always my go-to order for breakfast or a snack on the go. I loved how the giant muffins they were piled to the top with streusel and how they made an absolute mess when you ate them.

coffee cake streusel muffins from cooking with cocktail rings cinnamon

Key Ingredients in This Recipe

  • Brown sugar –  I use dark brown sugar in this recipe which refers to the amount of molasses in the sugar. Dark brown sugar contains about 6.5% molasses (in comparison to 3.5% in light brown sugar). Be sure to tightly pack the brown sugar in a measuring cup to get an accurate measurement.
  • Sour cream – The sour cream is added to the muffin batter to create a very moist crumb. The acid also helps to tenderize the gluten in the flour to keep the mixture light.

How to Make Coffee Cake Muffins

For the streusel topping:

  1. Stir together the streusel topping. Stir together the brown sugar, granulated sugar, cinnamon, flour, salt and butter until crumbs form.

For the coffee cake muffins:

  1. Prepare muffin tin. Preheat oven to 325ºF. Line a muffin tin with baking cups and spray lightly with vegetable cooking spray.
  2. Mix the dry ingredients. In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt and cinnamon until combined. Set aside.
  3. Beat the butter, oil and sugar. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, oil, and sugar until fluffy.
  4. Add the eggs and dry ingredients. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream then slowly add the dry ingredients until just combined.
  5. Divide the batter among the cups. Divide half of the batter between the muffin tin cups, then top with half of the streusel mixture. Cover with the remaining batter followed by the remaining streusel mixture.
  6. Bake. Bake until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove to a rack to cool.
This coffee cake muffin recipe is made with streusel topping with the addition of sour cream to keep the muffins moist.

Tips and Tricks for This Recipe

  • Muffins aren’t like cupcakes; you want to fill them to the top so that you get that overflowing muffin top. The addition of sour cream keeps the muffins extra moist which contrasts with the topping.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Coffee Cake Streusel Muffins

Print Pin
Prep Time 10 mins
Cook Time 30 mins
Serves 1 dozen

Ingredients:

For the streusel topping:

  • ½ packed cup dark brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter melted

For the coffee cake muffins:

  • Vegetable cooking spray as needed
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 5 tablespoons unsalted butter at room temperature
  • 1/3 cup vegetable oil
  • 1 cup granulated sugar
  • 2 eggs at room temperature
  • 1 cup sour cream

Instructions:

For the streusel topping:

  • Stir together the brown sugar, granulated sugar, cinnamon, flour, salt and butter until crumbs form.

For the coffee cake muffins:

  • Preheat oven to 325ºF. Line a muffin tin with baking cups and spray lightly with vegetable cooking spray.
  • In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt and cinnamon until combined. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, oil, and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream then slowly add the dry ingredients until just combined.
  • Divide half of the batter between the muffin tin cups, then top with half of the streusel mixture. Cover with the remaining batter followed by the remaining streusel mixture.
  • Bake until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove to a rack to cool.

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