... Print

Cinnamon Streusel Coffee Cake Muffins

Close-up of a coffee cake muffin with a crumb topping and icing drizzle. Delicious coffee cake muffins!
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Ingredients

Scale
  • 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

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

Find it online: https://www.purecookingjoy.com/coffee-cake-muffins/

0 Shares
Tweet
Pin
Share