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Bakery-Style Coffee Cake Muffins with Buttery Cinnamon Streusel

A coffee cake muffin cut in half, showing the moist interior and thick cinnamon streusel topping.
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Make bakery-style coffee cake muffins at home. These treats feature a moist, tender crumb, a cinnamon sugar swirl, and a thick, buttery crumb topping for a perfect breakfast or snack.

Ingredients

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  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted
  • For the Muffins:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain full-fat yogurt
  • For the Cinnamon Swirl:
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • For the Optional Vanilla Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Streusel: In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Pour in the melted butter and mix with a fork until coarse crumbs form. Set aside.
  2. Prepare the Cinnamon Swirl: In a separate small bowl, mix the brown sugar and cinnamon for the swirl until combined. Set aside.
  3. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. Set aside.
  5. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
  6. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream until just combined. Do not overmix.
  7. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Stop mixing as soon as you no longer see streaks of flour.
  8. Layer the Batter: Fill each muffin cup about one-third full with batter. Sprinkle half of the cinnamon swirl mixture evenly over the batter in the cups. Top with the remaining batter, filling cups about two-thirds full. Sprinkle the remaining cinnamon swirl mixture over the top of the batter.
  9. Add Topping: Generously sprinkle the prepared buttery streusel topping over the batter in each cup.
  10. Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  11. Make Glaze (Optional): While muffins cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled muffins.

Notes

  • Using room temperature eggs and sour cream helps create a smoother batter and a more tender muffin crumb.
  • For the best bakery-style height, fill your muffin liners nearly full before baking.
  • You can make these coffee cake muffins ahead of time; store them in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://carlacooking.com/coffeecakemuffins-bakerystyle/