I love the smell of butter and sugar and cinnamon! The smell of these in the oven and cooling on the rack is so good. I make these early in the morning and have them cooling ready to tempt my family out of bed. They are perfect for breakfast, brunch, or a coffee date. Or right now.
They are warm and comforting, with a sweet crumbly walnut topping that pairs perfectly with a cup of coffee. They’re easy to whip up in the morning and make the kitchen smell amazing.
This recipe is essentially a mini version of a traditional coffee cake, but are easier to grab and go. The bonus is that they are portion controlled!
If you’re into muffins (and why wouldn’t you be?), you’ll love these Strawberry Muffins too!
Step-by-step photos and instructions are below!
What you’ll find in this post:
Why you’ll love these muffins
- Commonly found ingredients that you probably have on hand already! No special trip to the store is required.
- Easy. These DO have an extra step with using a streusel over the top of the muffins, but it is SO worth it.
What is a coffee cake?
Coffee cake is any type of cake intended to be eaten with a cup of coffee. This recipe does not contain any actual coffee.
What is the difference between Coffee Cake and Crumb Cake?
Essentially, it’s the amount of streusel topping. A coffee cake will have a sprinkling, whereas a crumb cake will have a thicker layer. Aren’t you glad you asked?
What is the secret ingredient?
While we use streusel on top of the muffin we also make extra. We then add streusel to the muffin batter. The extra flavor and texture is fantastic!
Another unusual ingredient, is sour cream. The use of sour cream in these muffins makes them fairly rich, but SUPER tender. Spring for the full fat kind, as these are not diet friendly muffins. You may as well get the full effect, right?
I like using sour cream instead of buttermilk, because I ALWAYS have sour cream in my fridge, but only buy buttermilk when I need it.
That means, you (and I) can make these muffins… right now. What are you waiting for?
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
How to make Coffee Cake Muffins
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 400 degrees F. Line your muffin pan with paper liners. Love my muffin liners? They’re called tulip liners (affiliate link)
Make the streusel
Combine dark brown sugar, cinnamon, walnuts and melted butter. Set aside.
Make the batter
In a large mixing bowl, combine the dry ingredients and set aside. In a medium bowl, whisk together the melted butter, egg and sour cream. Add butter, egg and sour cream mixture to the dry ingredients, and fold together until just combined.
Fold in HALF of the streusel topping to the batter. Divide the batter between the muffin cups.
Top muffins with remaining streusel topping.
Bake
Bake for 20-25 minutes. Remove from oven when a toothpick inserted in the middle of a muffin comes out clean. Cool completely on wire racks. Devour.
Kylee’s Notes
How to store fresh baked muffins
Make sure they are completely cooled before storing in a covered container at room temperature for up to 3 days.
Substitutions/Additions
Greek yogurt can be used in place of sour cream.
You could sub the walnuts for pecans or almonds in the streusel topping if that’s what you have.
Freezing instructions
Muffins can be frozen after baking.
Wrap each muffin tightly with foil and wrap with plastic wrap. Freeze. To eat, remove from freezer and thaw on the counter until soft.
In a rush? Remove the foil and plastic wrap, and blast in the microwave for 30 seconds.
Want more baked goods recipes? Of course you do!
- Perfect Chocolate Chip Cookies. Perfect chocolate chip cookies are the go-to, bees-knees, classic kind of cookie. Crispy, with a little chew, bursting with chocolate chips. Heaven.
- Crispy Chewy Oatmeal Cookies. These crispy chewy oatmeal cookies are my absolute ideal cookie.
- Simple Vanilla Caramel Cookies. Easy to make, and filled with aromatic vanilla and sweet caramel, this recipe for Simple Vanilla Caramel Cookies makes a wonderful tasting treat.
- Cinnamon Sugar Donut Muffins. A hybrid between a donut and a muffin – sweet, fluffy, dipped in butter and then rolled in cinnamon sugar.
- Raspberry Crumb Muffins. Delicate, vanilla-y muffins, with a buttery crumb topping, and a sweet jammy surprise inside, these won’t last long.
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Coffee Cake Muffins (with Streusel)
Ingredients
For the Muffins
- 3 cups all-purpose flour
- 3/4 cup granulated white sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 tablespoon butter (melted)
- 2 large eggs
- 2 1/4 cups sour cream (greek yogurt can be used here)
Streusel Topping (divided)
- 3/4 cup dark brown sugar
- 2 teaspoons cinnamon
- 1 cup walnuts (chopped roughly)
- 3 tablespoons butter (melted)
Directions
- Preheat the oven to 400 degrees F.
- Line your muffin pan with paper liners.
Make the streusel
- Combine all streusel ingredients, set aside
Make the batter
- In a large mixing bowl, combine the dry ingredients and set aside.
- In another bowl whisk together the melted butter, egg and sour cream.
- Add butter, egg and sour cream mixture to the dry ingredients, and fold together until just combined.
- Fold in HALF of the streusel topping to the batter.
- Divide the batter between the muffin cups.
- Top muffins with remaining streusel topping.
Bake
- Bake for 20-25 minutes.
- Remove from oven when a toothpick inserted in the middle of a muffin comes out clean.
- Cool completely on wire racks.
- Devour.
Notes
Freezing instructions
Muffins can be frozen after baking. Wrap each muffin tightly with foil and wrap with plastic wrap. Freeze. To eat, remove from freezer and thaw on the counter until soft. Alternatively, remove the foil and plastic wrap, and blast in the microwave for 30 seconds. How to store fresh baked muffins Make sure they are completely cooled before storing in a covered container at room temperature for up to 3 days. Substitutions/Additions Greek yogurt can be used in place of sour cream. You could sub the walnuts for pecans or almonds in the streusel topping if that’s what you have.Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in November of 2016. It was republished with updated photos in June of 2021.
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