Cinnamon Streusel Coffee Cake Muffins

Cinnamon streusel coffee cake muffins are soft, tender muffins with a ribbon of cinnamon sugar inside, a thick crumb topping and a light vanilla glaze. They taste like a slice of classic coffee cake, but baked as single portions that are easy to carry and share.

The batter is mixed by hand in one bowl, and the streusel takes only a few minutes. They bake in about 25 minutes, which makes them a good choice for a weekend breakfast or a coffee break.

Ingredients

Muffins

• 2 cups (250 g) all purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1 cup (240 g) sour cream or plain yogurt
• 1/2 cup (115 g) unsalted butter, melted and cooled slightly
• 1/4 cup (60 ml) milk
• 1 teaspoon vanilla extract

Cinnamon swirl

• 1/4 cup (50 g) light brown sugar
• 1 teaspoon ground cinnamon

Streusel topping

• 1/2 cup (60 g) all purpose flour
• 1/3 cup (65 g) light brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt
• 3 tablespoons unsalted butter, melted

Vanilla glaze

• 1/2 cup (60 g) powdered sugar
• 1 to 2 tablespoons milk
• 1/4 teaspoon vanilla extract

Why You’ll Love These Coffee Cake Muffins

• They combine the soft crumb of a coffee cake with the portion size and convenience of a muffin.
• The cinnamon sugar layer inside keeps every bite flavorful, and the streusel adds a crisp top.
• The batter uses sour cream, which keeps the muffins moist for days.
• They are made with pantry staples and no mixer, and you can bake them ahead for a crowd.

Ingredient Notes

Sour cream: Sour cream adds moisture and a slight tang, and it makes the crumb tender. Plain full fat yogurt works in the same amount. Low fat versions can make the muffins less rich. Let it sit at room temperature for 15 minutes so it blends easily.

Butter: Melted butter gives the batter a rich flavor. Let it cool for a few minutes so it does not cook the egg. The streusel also uses melted butter, which makes soft, large crumbs. For finer, sandy crumbs, use cold butter and rub it in with your fingers.

Flour: Spoon the flour into the measuring cup and level it with a knife. Packing the cup adds extra flour and makes the muffins dry. Whisk the flour with the baking powder, baking soda and salt before adding the wet ingredients.

Cinnamon: Use fresh ground cinnamon for the best flavor. Cinnamon that has been in the cabinet for more than a year tastes flat. Saigon or Vietnamese cinnamon has a stronger taste, and it works well here.

Streusel: The streusel should look like damp sand with some larger clumps. Press the crumbs lightly with your fingers into small pieces. If the mixture seems too dry to clump, add another teaspoon of melted butter.

Eggs and dairy: This recipe is vegetarian, but it is not vegan, because it uses an egg, sour cream, milk and butter.

How to Make Cinnamon Streusel Coffee Cake Muffins

Heat the oven to 375 F (190 C). Line a 12 cup muffin pan with paper liners. Make the streusel first. In a small bowl, stir the flour, brown sugar, cinnamon and salt, then stir in the melted butter until large clumps form. Set it aside.

In another small bowl, stir the brown sugar and cinnamon for the swirl. Set it aside next to the muffin pan.

In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt. In a second bowl, whisk the egg, sour cream, melted butter, milk and vanilla until smooth.

Pour the wet mixture into the dry mixture and fold with a spatula until just combined. This is the first step where a mistake ruins the muffins. Overmixing builds gluten and makes them tough and dense. A few small lumps are fine. The batter will be thick.

Put 1 tablespoon of batter into each liner, sprinkle with half of the cinnamon sugar, then add the remaining batter, filling the liners about 3/4 full. Sprinkle the rest of the cinnamon sugar on top of the batter, then top each muffin with a generous spoonful of streusel and press it down lightly.

Bake for 22 to 25 minutes, until a toothpick comes out clean and the tops are golden. The second step that matters is the baking time. The streusel can look done before the center is cooked, so check the center with a toothpick, and cover the muffins with foil for the last 5 minutes if the top browns too fast.

Cool in the pan for 10 minutes, then move the muffins to a wire rack. Whisk the powdered sugar, 1 tablespoon of milk and the vanilla, adding more milk a few drops at a time until the glaze drips from a spoon. Drizzle it over the muffins once they are warm and not hot.

Tips for Success

• Do not overfill the liners. Three quarters full gives a nice dome, and the streusel needs room to sit on top.
• Press the streusel gently into the batter so it does not slide off after baking.
• Use room temperature egg and sour cream for a smoother batter.
• Bake on the center rack and rotate the pan halfway if your oven runs unevenly.
• Wait for the muffins to cool a bit before glazing. A hot muffin melts the glaze and makes it disappear.

Storage

Counter: Keep the muffins in an airtight container for up to 2 days. Place a paper towel at the bottom to absorb moisture and keep the streusel crisp.

Fridge: Store them for up to 5 days. Warm each muffin for 15 seconds in the microwave, or 5 minutes in a 325 F (160 C) oven, before serving.

Freezer: Freeze the unglazed muffins in a freezer bag for up to 3 months. Thaw them at room temperature for an hour, then warm in the oven and add the glaze.

FAQ

Can I make these without sour cream?

Yes. Plain yogurt works in the same amount, and so does buttermilk, though buttermilk makes a slightly thinner batter. If the batter looks too thin, add a tablespoon of flour.

Why did my streusel sink?

The batter may have been too thin, or the streusel was too heavy or too wet. Make sure the streusel is clumpy and not greasy, and press it gently on top of the batter.

Can I make the muffins in a mini muffin pan?

Yes. Use a mini pan and reduce the baking time to 12 to 14 minutes. You will get about 36 mini muffins.

Can I add fruit or nuts?

Yes. Fold in 1 cup of blueberries, chopped apple or chopped pecans before filling the liners. Toss the fruit in a teaspoon of flour first so it does not sink.

Why are my muffins dry?

The most common causes are too much flour, overbaking and overmixing. Measure the flour carefully, start checking at 22 minutes and mix only until the flour disappears.