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Bakery-Style Sour Cream Coffee Cake Muffins with Cinnamon Streusel

A close-up of an amazing coffee cake muffin topped generously with brown sugar cinnamon streusel.
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Make tender, moist coffee cake muffins at home that rival bakery quality. These muffins feature a rich sour cream base, a cinnamon swirl, and a buttery cinnamon streusel topping.

Ingredients

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  • For the Streusel Topping: 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • For the Muffins: 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup milk
  • For the Cinnamon Swirl: 1/2 cup packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • For the Optional Glaze: 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the streusel: In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Place the bowl in the refrigerator while you prepare the batter.
  2. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  3. Make the cinnamon swirl mixture: In a separate small bowl, mix the brown sugar and cinnamon for the swirl until combined. Set aside.
  4. Make the muffin batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  5. In a medium bowl, cream the softened butter until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and milk until just combined.
  6. Add the wet ingredients to the dry ingredients. Mix on low speed until the batter is just combined. Do not overmix; a few lumps are fine.
  7. Fill the muffin cups: Spoon about one-third of the batter into each muffin liner. Sprinkle half of the cinnamon swirl mixture evenly over the batter in the cups. Top with another third of the batter, then sprinkle with the remaining cinnamon swirl mixture. Finish by topping with the remaining batter.
  8. Top with streusel: Sprinkle the chilled streusel mixture evenly over the tops of the muffins.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  11. Prepare the optional glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled muffins before serving.

Notes

  • For extra moist coffee cake muffins, ensure your eggs and sour cream are at room temperature before mixing.
  • If you want larger, bakery-style muffins, fill the liners almost to the top and consider using a muffin top pan if you have one.
  • These muffins freeze well; cool them completely, then store them in an airtight container for up to three months.

Nutrition

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