Coffee Cake Muffins

Coffee Cake Muffins – simple, elegant, delicious!  This recipe for coffee cake muffins is a keeper.  The cake is light and velvet-like and the crumbs just melt in your mouth.

I love the portion control created by baking coffee cake in a muffin tins.  These are just the right size for a portion and they look nice too.  I especially like these muffins straight from the oven.


For Streusal Topping

  • 1 cup packed brown sugar
  • 1 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 cup chilled butter, cut into small pieces

For Muffins

  • 1/2 cup butter, room temperature
  • 1 3/4 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 1 tsp. vanilla extract
  • 2 large eggs


  • Preheat oven to 350 degrees. Butter and flour a muffin pan.
  • In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
  • In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
  • Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
  • Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
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