Coffee Cake Muffins
These coffee cake muffins combine a soft, buttery base with a cinnamon sugar swirl for a deliciously sweet treat. Perfect for breakfast or a mid-afternoon snack!
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 cup sour cream
- ¼ cup whole milk
For Streusel Topping:
- ⅔ cup brown sugar
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter melted
- ½ cup chopped pecans optional
Instructions
- Preheat oven to 375°F and line a 12-cup muffin tin with paper liners for perfectly domed tops.
- Make the streusel: Mix brown sugar, flour, and cinnamon in a medium bowl. Stir in melted butter until crumbly. Add pecans if using. Set aside.
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a medium bowl for even leavening.
- Beat softened butter in a large bowl until creamy (about 30 seconds). Add sugar and beat until light and fluffy (2-3 minutes).
- Add eggs one at a time, beating well after each. Scrape sides of the bowl and beat in vanilla.
- Alternate adding the dry ingredients and sour cream-milk mixture: Start with a third of the flour, half the sour cream mixture, another third of flour, the rest of the sour cream, and finish with the last of the flour. Mix until just combined.
- Scoop batter into muffin cups, filling about ¾ full. Tap the pan gently to settle.
- Top muffins generously with streusel, clumping it as you go.
- Bake for 18-20 minutes, rotating halfway through. Muffins are done when golden brown, and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy the crunchy tops and soft, tender centers!