Delicious Coffee Cake Muffins: 1 Joyful Bake

You know those moments when you just *need* something warm, comforting, and utterly delicious? That’s exactly when these coffee cake muffins come calling! Seriously, they’re a game-changer. Forget anything you thought you knew about dry, crumbly muffins. These are unbelievably moist, packed with a generous swirl of cinnamon streusel, and finished with a sweet vanilla glaze that just makes them sing. They’re perfect for those lazy weekend brunches or just a little pick-me-up with your coffee. I used to think baking was this huge, complicated thing, but finding joy in simple recipes like this is what Pure Cooking Joy is all about. Trust me, these coffee cake muffins are an approachable baking win!

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Why You’ll Love These Coffee Cake Muffins

Honestly, these coffee cake muffins are a total winner! Here’s why you’ll be making them again and again:

• They’re so incredibly moist! Thanks to a little sour cream and the perfect balance of ingredients, they’re never dry.
• That cinnamon streusel is everything – it’s generous, buttery, and makes the best crumb topping.
• They’re surprisingly easy to whip up, even if you’re newer to baking.
• The sweet vanilla glaze just takes them over the top – pure deliciousness!
• Perfect for Mother’s Day brunch, bake sales, or just a cozy coffee break any day of the week.

Gather Your Ingredients for Perfect Coffee Cake Muffins

Alright, let’s get our ducks in a row! Having all your ingredients prepped and ready makes baking these coffee cake muffins a breeze. We’ve got three main groups here: the muffin base, that glorious cinnamon streusel, and the simple vanilla glaze. Don’t worry, it’s all pretty straightforward!

For the main muffin magic, you’ll need:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, nice and softened (this is important for creaming!)
• 2 large eggs, at room temperature if you can manage it
• ½ cup sour cream for that amazing moisture
• ½ cup milk
• 1 teaspoon vanilla extract

Now for that irresistible cinnamon streusel topping – it’s what dreams are made of! You’ll want:

• ½ cup all-purpose flour
• ⅓ cup packed brown sugar (the packed part is key for that caramel flavor)
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ cup unsalted butter, really cold and cut into cubes (we want those lovely crumbs!)

And finally, for the simple, sweet vanilla glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk (start with 2, add more if needed)
• ½ teaspoon vanilla extract

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How to Make Delicious Coffee Cake Muffins From Scratch

Okay, let’s get down to business and make these amazing coffee cake muffins! It really isn’t complicated at all, and the results are SO worth it. Seriously, the smell alone will make your kitchen feel like the coziest place on earth. Just follow these simple steps, and you’ll have a batch of perfect muffins in no time.

Preparing the Coffee Cake Muffin Batter

First things first, grab your big mixing bowl and whisk together your dry ingredients: the flour, sugar, baking powder, and salt. Give it a good mix so everything’s happy and combined. Now, add in that softened butter. I love using my pastry blender for this, or you can just use your fingertips – the goal here is to get it looking like coarse crumbs. In a separate bowl, whisk up your eggs, sour cream, milk, and vanilla. Pour those wet goodies into the dry mixture and stir until just combined. Please, please, please don’t overmix! A few little lumps are totally fine; that’s what keeps these muffins tender.

Crafting the Irresistible Cinnamon Streusel Topping

This is where the magic really happens for that incredible crumb topping! In another bowl, mix up the flour, brown sugar, granulated sugar, and that warm cinnamon. Then, toss in your cold, cubed butter. Again, I use my fingertips or a pastry blender to cut the butter into the dry stuff until it looks like coarse, sandy crumbs. The colder the butter, the better the crumb! Make sure you’ve got plenty of this – we want to be generous when we pile it on top!

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Assembling and Baking Your Coffee Cake Muffins

Now for the assembly line! Get your muffin tin ready – I like to use paper liners, but greasing works too. Spoon about half of your muffin batter into the cups, then sprinkle a really good amount of that delicious streusel topping over it. Go ahead and spoon the rest of the batter on top of the streusel. Finish by showering the remaining streusel all over the top. Pop them into your preheated oven at 375°F (190°C) for about 18-22 minutes. You’ll know they’re ready when you stick a toothpick in the center and it comes out clean. Let them cool in the tin for just a few minutes before moving them to a wire rack to cool completely. Patience is hard, I know!

Creating the Sweet Vanilla Glaze

While those muffins are cooling off, whip up the glaze! It’s super simple. Just whisk together the powdered sugar, about 2 tablespoons of milk, and the vanilla extract in a small bowl. Keep whisking until it’s smooth and lovely. If it seems too thick, just add a tiny splash more milk, a teaspoon at a time, until you get a nice drizzly consistency. You don’t want it too runny, or it’ll all just drip off!

Tips for Baking the Best Coffee Cake Muffins

Okay, so you’ve got the recipe, you’ve got the ingredients, but let’s chat about how to make these coffee cake muffins absolutely *perfect* every single time. A little attention to detail goes a long way, and these tips are my personal secrets for getting that amazing flavor and texture. And trust me, nobody wants a dry muffin or a crumb topping that slides right off!

First thing’s first: ingredient temperature. Make sure your butter for the batter is properly softened – not melted, but yielding to a gentle press. This is crucial for getting that lovely creamy texture when you mix it with the sugar. For the streusel, though? Keep that butter COLD and cubed. That’s how you get those delicious, distinct crumbly bits instead of a greasy paste. Also, for the sour cream muffins part, make sure your sour cream and milk are at room temperature if possible; it helps everything combine smoothly without overmixing.

When you’re mixing the batter, remember: just until combined! Seriously, overmixing is the speedy route to tough muffins. Those little lumps of flour? They’ll disappear in the oven and actually help keep your muffins tender. And for that amazing crumb topping, don’t be shy! Pile it on! Evenly distribute it between the layers and on top for maximum deliciousness in every bite. If your oven tends to bake a little unevenly, try rotating the muffin tin halfway through baking. Happy baking!

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Making Coffee Cake Muffins Ahead and Freezing

You know what’s awesome? These coffee cake muffins are totally make-ahead friendly! I often bake them the day before a brunch or get-together, and they’re still just as delicious. Once they’ve cooled down completely, just pop them into an airtight container. They’ll stay fresh at room temperature for about 3 days, which is perfect if you just want one for your morning coffee. If you’re planning way ahead or have a big batch, wrapping each muffin individually in plastic wrap and then tossing them into a freezer bag works like a charm. They’ll keep beautifully in the freezer for up to 3 months! Just let them thaw on the counter when you’re ready to enjoy them. It’s seriously a lifesaver when you’re busy!

Understanding Your Coffee Cake Muffins

Just so you know, a single one of these delightful coffee cake muffins clocks in at around 350 calories. You’re looking at about 30g of sugar and 18g of fat, with 45g of carbohydrates. Remember, these are just estimates and can totally vary depending on your exact ingredients and how generously you glaze them!

Frequently Asked Questions About Coffee Cake Muffins

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Share Your Coffee Cake Muffin Creations!

I just know you’re going to love these coffee cake muffins! Once you’ve whipped up a batch, I’d be absolutely thrilled if you shared your experience. Did you try any fun variations? How did they turn out for your brunch spread? Please drop a comment below or even rate the recipe! It helps me know what you love and gives other bakers a little nudge to try them. Happy baking!

Cinnamon Streusel Coffee Cake Muffins

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Enjoy these moist coffee cake muffins with a generous cinnamon streusel topping and a sweet vanilla glaze. Perfect for brunch or a coffee break.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 22 min
• Total Time: 42 min
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup sour cream
• ½ cup milk
• 1 teaspoon vanilla extract
• For the Streusel Topping:
• ½ cup all-purpose flour
• ⅓ cup packed brown sugar
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ cup unsalted butter, cold and cubed
• For the Glaze:
• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

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Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add the softened butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the eggs, sour cream, milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
6. Prepare the streusel topping: In a medium bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter until the mixture forms coarse crumbs.
7. Divide half of the muffin batter among the prepared muffin cups.
8. Sprinkle a generous amount of the streusel topping over the batter in each cup.
9. Top with the remaining batter, filling each cup about two-thirds full.
10. Sprinkle the remaining streusel topping over the batter.
11. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
12. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
13. Prepare the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
14. Drizzle the glaze over the cooled muffins.

Notes

• For a richer flavor, use full-fat sour cream.
• You can make these muffins ahead of time and store them in an airtight container at room temperature for up to 3 days.
• These muffins also freeze well. Wrap them individually in plastic wrap and then place them in a freezer bag for up to 3 months. Thaw at room temperature.
• For a more intense cinnamon flavor, add an extra teaspoon of cinnamon to the streusel topping.

Nutrition

• Serving Size: 1 muffin
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg