Description
Delight in these moist and tender Coffee Cake Muffins topped with a cinnamon-sugar crumb and an optional sweet glaze. Perfect for breakfast or a cozy snack, these muffins combine a soft sour cream batter with a crumbly cinnamon topping for a classic coffee cake flavor baked conveniently in muffin form.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
Crumb Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar, packed
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, melted
Optional Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat Your Oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Make the Crumb Topping: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until large crumbs form. Set aside this mixture to top the muffins later.
- Prepare the Muffin Batter: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract. Gradually fold in the flour mixture alternately with the sour cream, mixing just until combined to keep the batter tender.
- Assemble the Muffins: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Generously top each muffin with the crumb mixture, pressing it down lightly to adhere well.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are done. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled muffins just before serving for an extra touch of sweetness.
Notes
- To ensure moist muffins, do not overmix the batter once the flour is added.
- For a richer flavor, use full-fat sour cream.
- Gluten-free flour can be used as a substitute but may affect texture slightly.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month.
- Adjust the glaze thickness by adding more or less milk depending on your preference.
