Coffee Cake Muffins

You have to make these coffee cake muffins—they’re seriously the best! It’s a soft, buttery muffin with the perfect amount of cinnamon spice, topped with the most irresistible, crumbly streusel. They have that classic coffee cake flavor, but in cute, handheld form. 

And let’s not forget the finishing touch—there’s a cinnamon swirl all throughout the center of the muffin that just takes these over the top! Not only are they easy to make, but the smell alone will have everyone running to the kitchen.

Perfect for breakfast, brunch, or honestly, just an excuse to have cake in the morning. Plus, they stay moist for days, so you can enjoy them all week (if they last that long!). 

I add a light dusting of cinnamon sugar on the freshly baked muffins for a nice crunch and additional pop of flavor. These are truly the BEST coffee cake muffins – EVER. 

Once you try them, you’ll never go back to store-bought muffins again!

(Full list of ingredients can be found in the recipe card)

• All-purpose flour provides structure and stability in muffins by forming gluten, which helps them rise and hold their shape while keeping a tender texture.
• Sour cream adds moisture, richness, and a slight tang to muffins while tenderizing the crumb for a soft, moist texture.
• Granulated Sugar sweetens muffins, helps with browning, and retains moisture, while Brown Sugar adds a deeper flavor and extra moisture.
• Cinnamon and nutmeg add warmth and depth to muffins, enhancing their flavor with sweet, spicy, and slightly earthy notes. I also use these to flavor my coconut muffins and it adds so much flavor!
• Eggs provide structure, moisture, and richness in muffins while helping with leavening and binding the ingredients together.
• Vegetable Oil keeps muffins moist and tender while melted butter adds richness and flavor. Using oil results in a softer texture and butter enhances the taste. Butter ​also acts as a binder for the crumble topping.
• Vanilla extract enhances the flavor of muffins by adding warmth and subtle sweetness that complements other ingredients.
• Baking soda and baking powder act as leavening agents in muffins, helping them rise by creating air bubbles when they react with moisture and heat. This creates fluffy coffee cake muffins with the most beautiful golden brown color. It’s bakery style muffins right at home! 

Substitutions and Variations 

Add a vanilla glaze! I think that these muffins are sweet enough on their own but if you’re like to make a glaze on top, whisk together 1 cup of powdered sugar, 2 tbsp of melted butter, and 2 tbsp milk. Pour on top of the colled muffins. 

Gluten free option ​- simply use a gluten free 1-to-1 baking flour instead of all purpose flour for best results. 

How to Make Sour Cream Coffee Cake Muffins

Step 1: Prepare the crumb topping by mixing together flour, brown sugar, cinnamon, and a pinch of salt. Add melted butter and gently mix together until chunks form. Place into the refrigerator. 

Step 2: In a large bowl, combine sugar, brown sugar, oil, and melted butter. Whisk together for 1 minute, until combined. Then add eggs, sour cream, milk, and vanilla extract and continue to mix. 

Step 3: In a separate bowl, mix together the dry ingredients – combine flour, baking powder, baking soda, cinnamon, nutmeg, and kosher salt. Whisk together, then add to the wet ingredients and mix until just combined. Cover with plastic wrap and let the muffin batter sit for 30 minutes at room temperature. 

Step 4: While the batter is resting, preheat the oven to 375 degrees F. In a small bowl, combine cinnamon and sugar in a bowl and mix.

Step 5: Remove the streusel mixture from the refrigerator. Add muffin liners to every other muffin cup (so 6 total, see the picture above). Spoon out 2 tbsp of the batter in a muffin cup. Sprinkle 1 to 1 1/2 tsp of the cinnamon sugar mixture on top of the batter, then scoop out an additional 2 tbsps of batter to place on top.

Step 6: Cover the top of the muffin with a generous amount of the crumb topping. Repeat with remaining muffins. Bake one pan at a time for 23-26 minutes, until a toothpick comes out clean. Remove and allow the muffins to sit in the pan for 5 minutes, then remove and bake the remaining 6 muffins. 

Tips for the BEST Muffins

• Cool Properly – Let muffins sit in the pan for 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
• Don’t open the oven door while baking ​unless you’re checking for doneness! Opening the oven door can cause the muffins to collapse.
• Don’t Overmix – Stir until just combined to avoid dense, tough muffins. A few lumps in the batter are fine.
• Measure Flour Correctly – Spoon and level flour instead of scooping to prevent dry muffins.
• Use Paper Liners or Grease the Pan Well – This prevents sticking and makes for easy cleanup.
• Check for Doneness Properly – Insert a toothpick into the center; if it comes out clean or with a few crumbs, they’re done.