These Coffee Cake Muffins are a handheld version of your favorite coffee cake breakfast bread! They are a sweet and tender sour cream muffin base that is piled with a cinnamon sugar streusel topping and then drizzled with the best vanilla glaze. If you make this coffee cake muffin recipe they will absolutely be a breakfast or brunch show-stopper!
If you are looking for more yummy breakfast treats, check out this cranberry almond cake (one of my faves), Blueberry Breakfast Cake, or cranberry orange muffins.
If you have house guests and need a full breakfast you can check out this post on feeding house guests, it has full menus with recipes for breakfast, lunch and dinner!
Ingredients & Supplies
Here are the ingredients and supplies you need to make these Coffee Cake Muffins:
- Stand mixer or hand held mixer with a whisk attachment
- 12 cup muffin tin (2 if you have them, this recipe makes about 16-18 muffins)
- paper muffin liners
- flour
- baking soda and baking powder
- salt
- butter
- sugar
- light brown sugar
- vanilla
- eggs
- sour cream (full fat)
- cinnamon
- powdered sugar
- milk
Sour Cream
You will want to make sure you have full fat sour cream for your muffins. The fat in the sour cream adds moisture and richness to your muffins.
Also, the acid in the sour cream contributes to the light and fluffy texture by tenderizing some of the gluten in the flour.
How to Make Coffee Cake Muffins
There are 3 parts to these muffins: the muffin, the streusel topping, and the vanilla glaze. They all add up to the BEST coffee cake muffin recipe.
Preheat the oven to 350 degrees and line the muffin tin(s) with paper liners.
The Streusel
In a bowl add ¾ cup brown sugar, ½ cup flour, 2 teaspoon cinnamon, ¼ teaspoon kosher salt. Stir in the 3 tablespoon melted butter until it is all combined and a little crumbly. Set aside.
The Muffin Batter
In a medium bowl, whisk together the 2 cups all purpose flour (measured by spooning into measuring cup and leveled off), ½ teaspoon baking soda, 1 teaspoon baking powder and ½ teaspoon salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment or a handheld mixer with a whisk attachment, whisk together the ½ cup melted butter, ½ cup sugar, ½ cup brown sugar, and 1 ½ teaspoon vanilla.
Then whisk in 1 egg at a time. Finally add the sour cream and mix until it is all combined.
Add the dry ingredients to the batter and whisk, just until combined.
Baking
Spoon the batter into the prepared muffin cups, each cup about ¾ full.
Top the batter with about 1 – 1.5 tablespoon of the streusel, piling it high! Gently press the streusel into the batter, this will help it adhere during baking.
Bake for 20 minutes or until a toothpick inserted in the middle comes out clean (no raw batter).
Remove from the oven and cool for 5-10 minutes. Then remove from the muffin tin and cool for another 5-10 minutes (while you make the vanilla glaze).
Vanilla Glaze
In a small bowl stir together 1 cup powdered sugar, 2 tablespoon melted butter, 2 tablespoon milk, and 1 teaspoon vanilla.
Drizzle over the warm coffee cake muffins.
Pro Tip: Place the muffins on a cooling rack over a baking sheet or on a parchment paper lined baking sheet to do the drizzling, it will make clean up much faster!
Storing
Store any leftover coffee cake muffins in an airtight container at room temp for up to 4 days.
Make it a Breakfast or Brunch
If you are planning a breakfast or brunch and want to add these muffins, here is a great menu to plan, with recipes!
- Sausage Egg Cups
- Fresh Fruit Bowl
- Cheesy Potatoes
- Mimosas or OJ
- Coffee (always coffee)
Recipe FAQ’s
It is because it is meant to be eaten, usually in the morning, with a cup of coffee. It is not a dessert cake, although it is sweet!
Nope! Not at all! In fact there is no coffee in the recipe at all. Coffee Cake, in America, is a vanilla or cinnamon flavored cake topped or filled with a cinnamon streusel. It is named coffee cake because it is meant to be eaten with a cup of coffee, usually in the morning.
Recipe Tips
Keep these things in mind when making your Coffee Cake Muffins:
- Use full fat sour cream to make sure you have tender and moist muffins.
- Once you add the flour to your muffin batter, don’t over mix. Only mix until the flour is combined into the batter.
- Don’t be shy with the streusel topping, use it all!
- Lightly press the streusel into the batter. That will help it adhere to the muffins during baking.
- Place the muffins on a cooling rack over a parchment lined baking sheet or counter top before drizzling with the glaze. It will make clean up much faster!
Related Recipes
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Coffee Cake Muffins
Equipment
- paper muffin/cupcake liners
Ingredients
Muffin Batter
- 2 cups all purpose flour measured by spooning into a cup and leveled off
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup melted butter (1 stick)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 ½ teaspoon vanilla
- 2 large eggs
- 1 cup full-fat sour cream
Cinnamon Streusel
- ¾ cup brown sugar
- ½ cup all purpose flour
- 2 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoon butter melted
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoon butter melted
- 2 tablespoon milk
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350° and line the muffin tin(s) with paper liners.
Cinnamon Streusel
- In a bowl add the sugar, flour, cinnamon and salt. Pour in the melted butter and stir it together until it is all combined and crumbly. Set aside.
Muffin Batter
- In a bowl whisk together the flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment (or a bowl and a hand held mixer with a whisk attachment) add the melted butter, granulated sugar, brown sugar, and vanilla and whisk until it is combined.
- Whisk in one egg at a time, then whisk in the sour cream until it is all combined.
- Finally whisk in the dry ingredients (the flour mixture), just until it is combined.
- Spoon the batter into the lined muffin tin, so that each cup is about ¾ full.
- Top each muffin with 1 -1.5 tablespoon of the cinnamon streusel mixture, lightly pressing it into the batter so that it adheres during baking.
- Bake for 20 minutes until a toothpick inserted into the center of a muffin comes out clean (no raw batter). Remove from the oven and cool for 5-10 minutes. Remove the muffins from the muffin tin and cool for another 5-10 minutes, while you make the vanilla glaze.
Vanilla Glaze
- In a small bowl stir together the vanilla glaze ingredients. Drizzle generously over the warm coffee cake muffins. Tip: place the muffins on a cooling rack over a baking sheet or on a piece of parchment paper. It will make clean up from the drizzle a lot easier!
Notes:
- Use full fat sour cream to make sure you have tender and moist muffins.
- Once you add the flour to your muffin batter, don’t over mix. Only mix until the flour is combined into the batter.
- Don’t be shy with the streusel topping, use it all!
- Lightly press the streusel into the batter. That will help it adhere to the muffins during baking.
- Place the muffins on a cooling rack over a parchment lined baking sheet or counter top before drizzling with the glaze. It will make clean up much faster!
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
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