Skip the line, keep the cozy. These coffee cake muffins nail that bakery-style crumble with a soft, buttery crumb that practically begs for your favorite mug.

They’re fast, they’re foolproof, and they make your kitchen smell like you have your life together.

If cinnamon sugar had a fan club, these muffins would be president. Ready to impress yourself (and everyone else) before 9 a.m.?

The Story Behind This Dish

Coffee cake is the culinary equivalent of a warm hug—no frosting, no drama, just buttery goodness and cinnamon swagger. I grew up with a slab of coffee cake on weekends, but the muffins version?

Way more convenient, way more shareable, and honestly, more fun. You get the iconic streusel in every bite instead of just on top.

And yes, they pair beautifully with coffee—but also with tea, milk, or that iced latte you refuse to give up in winter.

Classic Coffee Cake Muffins with Cinnamon Streusel: Your New Morning Flex

Recipe by Wendy CarterCourse: Dessert

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

260

kcal

Ingredients

For the Cinnamon Streusel
1/2 cup (100 g) granulated sugar
1/3 cup (67 g) light brown sugar, packed
1 cup (125 g) all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon fine salt
6 tablespoons (85 g) unsalted butter, melted and cooled
For the Muffins
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/4 cup (55 g) light brown sugar, packed
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1/2 cup (120 g) sour cream
1/2 cup (120 ml) milk (whole or 2%)
2 cups (250 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
Optional Glaze
1/2 cup (60 g) powdered sugar
1–2 tablespoons milk
1/4 teaspoon vanilla extract

Step-by-Step Instructions

Prep the pan: Preheat oven to 375ºF (190ºC). Line a 12-cup muffin tin with paper liners or grease lightly.
Make the streusel: In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, and salt. Drizzle in melted butter and stir with a fork until clumps form. Set aside.
Cream the butter and sugars: In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes.
Add eggs and vanilla: Beat in eggs one at a time, then vanilla. Scrape the bowl so no rogue butter hides out.
Whisk dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Combine wet ingredients: Stir sour cream and milk together.
Bring it together: Add dry ingredients to the butter mixture in two additions, alternating with the sour cream mixture. Mix on low until just combined. The batter should be thick but scoopable—don’t overmix.
Layer like a pro: Spoon about 1 tablespoon batter into each muffin cup. Sprinkle a heaping teaspoon of streusel over. Add more batter to fill cups to about 3/4 full, then crown with the remaining streusel. Gentle press to help it stick.
Bake: Bake 18–22 minutes, or until a toothpick comes out with a few moist crumbs. Tops should look golden with crisp streusel.
Cool and optionally glaze: Let muffins cool in the pan 5 minutes, then transfer to a rack. Whisk glaze ingredients and drizzle over cooled muffins. If patience is not your virtue, I won’t judge.

How Long Does It Keep?

These stay fresh for 2–3 days at room temperature in an airtight container.

The streusel softens a bit by day two—still great. For longer storage, freeze up to 2 months. Wrap individually and thaw at room temp, or reheat in a 300°F (150°C) oven for 8–10 minutes for bakery vibes on demand.

Why You’ll Feel Good Eating This

They’re made with real butter, simple ingredients, and a balanced sweetness that doesn’t smack you with sugar.

The sour cream adds protein and keeps the crumb tender without needing a ton of fat. And portion control? Built in.

One muffin, total satisfaction—unless you’re “taste testing” a second. For science.

Nutrition Stats

Per muffin (approximate, without glaze):

Calories: ~260
Total Fat: ~11 g
Saturated Fat: ~7 g
Carbohydrates: ~36 g
Sugars: ~19 g
Protein: ~4 g
Fiber: ~1 g
Sodium: ~230 mg

Add ~15–20 calories per muffin if glazing. Numbers will vary based on ingredient brands and muffin size, FYI.

Pitfalls to Watch Out For

Overmixing the batter: This leads to tough muffins.
Mix just until the flour disappears.
Melting butter too hot for streusel: If the butter is scorching, the streusel becomes greasy. Let it cool slightly.
Underfilling muffin cups: You want that classic dome. Aim for about 3/4 full.
Baking too long: Dry muffins are a tragedy.
Start checking at 18 minutes.
Skipping salt: Even sweet bakes need it. It makes the cinnamon sing.

Easy Swaps & Alternatives

No sour cream? Use full-fat Greek yogurt one-for-one.
Dairy-free: Swap butter for plant butter and use unsweetened almond or oat milk; use dairy-free yogurt.
Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Streusel works fine with it, too.
Lower sugar: Reduce total sugar in the batter by 2–3 tablespoons; keep streusel as-is for texture.
Add-ins: Fold in 1/2 cup chopped toasted pecans or walnuts, or 1/2 cup diced apples tossed in cinnamon.
Spice twist: Add 1/4 teaspoon cardamom or nutmeg to the streusel for a bakery-level upgrade.

FAQ

Can I make these as mini muffins?

Yes.

Use a mini muffin tin, fill each cup about 3/4 full, and bake 10–12 minutes. Reduce streusel pieces so they don’t overwhelm the minis.

Do these actually contain coffee?

Nope. “Coffee cake” is meant to be eaten with coffee, not made from it. That said, a teaspoon of instant espresso in the batter adds subtle depth if you’re curious.

How do I get a higher muffin dome?

Chill the filled muffin tin for 10 minutes, then bake at 400°F (205°C) for 5 minutes and reduce to 350°F (175°C) for the remaining time.

The initial blast boosts lift.

Can I make the batter ahead?

You can mix the dry and wet ingredients separately and combine right before baking. Fully mixed batter loses lift if it sits too long due to leaveners activating early.

What if I only have salted butter?

Use it and reduce added salt in the batter to a pinch. The muffins will still be great.

IMO, salted butter in streusel is extra tasty.

How do I keep the streusel from sinking?

Use a thicker batter (don’t over-thin), layer batter-streusel-batter, and gently press the top streusel so it adheres without diving into the center.

Closing Notes

Classic Coffee Cake Muffins with Cinnamon Streusel are the breakfast flex that feels special but takes weekday effort.

Warm, crumbly tops and tender centers—zero fancy tools, maximum payoff. Make a batch now, freeze half, and future-you will send a thank-you note.

And if someone asks for the recipe? Share it… or claim “secret family recipe.” Your call.

Classic Coffee Cake Muffins with Cinnamon Streusel: Your New Morning Flex

The Story Behind This Dish