Coffee Cake Muffins Recipe | Cinnamon Streusel Topping Guide

Warm, cinnamon-swirled, and crowned with a buttery crumb, Coffee Cake Muffins are the kind of treat that turns an ordinary morning into something special. They bake up tender and golden with a cozy aroma that fills the kitchen and draws everyone to the table. This recipe gives you a bakery-style muffin with a generous cinnamon streusel and a light vanilla glaze—perfect for weekends, brunches, or any moment that needs a little extra comfort.

You can expect a soft, moist crumb (thanks to sour cream), a ribbon of cinnamon sugar inside, and a crunchy top that stays appealing even a day or two after baking. The instructions are simple, the ingredients are easy to find, and I’ll walk you through each step so you can bake with confidence. Whether you’re new to muffins or already a pro, these Coffee Cake Muffins are a guaranteed hit.

Why You’ll Fall for These Coffee Cake Muffins

These muffins check every box: tender, buttery, warmly spiced, and not too sweet. You get all the flavor of a classic coffee cake, but in a hand-held, grab-and-go format. The cinnamon streusel adds a delightful crunch, while the glaze brings a delicate sweetness that ties everything together. They’re also wonderfully versatile—you can add nuts, a hint of espresso powder to deepen the flavor, or a dusting of coarse sugar for sparkle. Best of all, this recipe uses simple techniques that deliver reliable, bakery-worthy results every time.

What You’ll Need for Coffee Cake Muffins

Below, the ingredients are grouped by component so you can organize as you prep. Each item includes a quick note on why it matters.

For the Cinnamon Streusel

• All-purpose flour (3/4 cup / 95 g): Provides structure for the crumbly topping.
• Light brown sugar (1/2 cup / 100 g): Adds sweetness and moisture with a gentle molasses note.
• Granulated sugar (2 tbsp / 25 g): Balances the brown sugar and helps with crunchy texture.
• Ground cinnamon (2 tsp): Delivers that classic coffee cake warmth.
• Fine sea salt (pinch): Sharpens flavors so the topping doesn’t taste flat.
• Unsalted butter, melted (6 tbsp / 85 g): Binds the streusel and creates those buttery clumps.
• Chopped pecans or walnuts, optional (1/2 cup): Adds extra crunch and a nutty richness.

For the Muffin Batter

• All-purpose flour (2 cups / 240 g): The base that gives muffins their body.
• Baking powder (2 tsp): Primary lift for a tall, tender crumb.
• Baking soda (1/2 tsp): Boosts browning and rise, especially with sour cream.
• Fine sea salt (1/2 tsp): Rounds out sweetness and highlights cinnamon and vanilla.
• Ground cinnamon (1 tsp): Echoes the streusel for flavor all the way through.
• Unsalted butter, softened (1/2 cup / 113 g): Creams with sugar for a soft, moist texture.
• Granulated sugar (3/4 cup / 150 g): Sweetens and helps tenderize the crumb.
• Light brown sugar (1/4 cup / 50 g): Adds caramel notes and moisture.
• Large eggs (2): Bind the batter and contribute to structure and richness.
• Pure vanilla extract (2 tsp): Brings warmth and depth to the flavor.
• Sour cream (3/4 cup / 180 g): Keeps muffins incredibly moist and soft.
• Milk (1/4 cup / 60 ml): Lightens the batter to the right consistency.
• Espresso powder, optional (1 tsp): Deepens the cinnamon flavor without making it taste like coffee.

For the Vanilla Glaze

• Powdered sugar (3/4 cup / 90 g): The smooth base for the drizzle.
• Milk (1–2 tbsp): Adjusts the glaze to a pourable consistency.
• Pure vanilla or maple extract (1/2 tsp): Adds a sweet aromatic finish.
• Fine sea salt (small pinch): Keeps the glaze from tasting overly sweet.

Substitutions & Notes

• You can replace the sour cream and milk with 1 cup (240 ml) buttermilk for a subtle tang and equally moist crumb.
• Gluten-free? Use a 1:1 gluten-free baking blend and watch bake time closely.
• Dairy-free? Swap butter for a neutral oil or dairy-free butter and use a thick dairy-free yogurt in place of sour cream.

How to Make Coffee Cake Muffins, Step by Step

1. Preheat and prepare pans. Heat your oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners. For taller domes, use bakery-style tulip liners or lightly grease the top of the pan to prevent sticking if the muffins crown over.
2. Mix the streusel. In a medium bowl, whisk flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt. Stir in melted butter until large clumps form. If using nuts, fold them in. Pop the bowl in the fridge while you make the batter—cold streusel holds its texture better.
3. Combine dry ingredients for the batter. In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. If using espresso powder, whisk it in now so it dissolves evenly.
4. Cream the butter and sugars. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, 2–3 minutes. This step traps air, which helps the muffins rise.
5. Add eggs and vanilla. Beat in the eggs one at a time, scraping down the bowl as needed. Mix in vanilla until the batter looks smooth and creamy.
6. Blend in sour cream and milk. Mix in the sour cream and milk until just combined. The batter may look slightly curdled—that’s fine. It will smooth out once the flour is added.
7. Finish the batter. Add the dry ingredients in two additions, gently folding with a spatula just until no dry streaks remain. Do not overmix; a few small lumps are okay. Overmixing can make muffins tough.
8. Layer the muffins. Fill each muffin cup about one-third full. Sprinkle a spoonful of chilled streusel over the batter. Add more batter to reach roughly three-quarters full, then generously mound additional streusel on top. You should use most (or all) of the streusel for a proper crumb crown.
9. Start hot, then finish lower. Bake at 425°F (220°C) for 5 minutes, then without opening the oven door, reduce to 350°F (175°C) and continue baking 12–15 minutes more. They’re done when a toothpick in the center comes out clean or with a few moist crumbs.
10. Cool and glaze. Let muffins cool in the pan for 5–10 minutes before transferring to a wire rack. Whisk powdered sugar, milk, vanilla (or maple), and a pinch of salt to make a thick yet pourable glaze. Drizzle over slightly warm muffins so it sets with a pretty sheen.
11. Serve. Enjoy warm with coffee, tea, or a glass of milk. The crumb topping will stay slightly crisp once cooled, and the interior will remain soft for days.

Bake Time, Yield, and Make-Ahead Details

• Yield: 12 generous muffins (or 14 smaller ones, if you stretch the batter).
• Active prep time: About 20 minutes.
• Bake time: 17–20 minutes total (5 minutes at 425°F, then 12–15 minutes at 350°F).
• Cooling: 5–10 minutes in the pan, then glaze and enjoy warm or at room temperature.
• Total time: Approximately 45–55 minutes from start to first bite.
• Make-ahead: You can assemble the streusel up to 3 days in advance and refrigerate it. The batter can rest, covered, in the refrigerator for up to 12 hours; resting slightly thickens the batter and can produce taller domes.
• Storage: Keep at room temperature in an airtight container for up to 3 days. For longer storage, freeze (unglazed) up to 2–3 months; thaw and add fresh glaze just before serving.

Helpful Tips for Bakery-Style Results

• Measure flour accurately. Spoon flour into your measuring cup, then level. Too much flour leads to dense muffins. A kitchen scale is even better.
• Keep the streusel cold. Chilled streusel bakes up crisper and keeps its chunky texture.
• Start with a hot oven. That initial 5 minutes at 425°F encourages quick lift and lovely domes.
• Don’t overmix the batter. Once the dry ingredients are in, fold gently until just combined for a tender crumb.
• Fill cups generously. For a proper coffee-cake experience, fill each cup at least three-quarters full and heap on the streusel.
• Use room-temperature ingredients. Butter, eggs, and sour cream that aren’t cold incorporate more easily and evenly.
• Check doneness early. Ovens vary. Start checking a few minutes before the minimum time to avoid overbaking.
• Flavor variations. Add orange zest to the batter for brightness, swap vanilla for maple extract in the glaze, or stir in a handful of chopped toasted pecans for a nutty bite.
• Glaze consistency matters. For a neat drizzle, aim for a thick-but-flowing texture that ribbons off the spoon and disappears back into the bowl in 2–3 seconds.

Nutritional Snapshot

These values are estimates for one of 12 muffins, including streusel and glaze. Actual nutrition will vary with exact ingredients and portion size.

Common Questions, Clearly Answered

Can I make these without sour cream?

Yes. Replace the sour cream and milk with 1 cup (240 ml) buttermilk, or use a thick, full-fat Greek yogurt in place of sour cream. Both options keep the muffins moist and tender.

How should I store and freeze the muffins?

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them unglazed for up to 2–3 months; thaw at room temperature and add fresh glaze just before serving. A quick 5–7 minutes in a 300°F (150°C) oven can refresh their texture.

Can I bake this as a loaf or mini muffins?

Absolutely. For mini muffins, reduce bake time to about 10–12 minutes at 350°F (175°C) after the initial 5 minutes at 425°F. For a loaf, bake at 350°F (175°C) for 50–60 minutes, tenting with foil if the top browns too quickly; start checking for doneness at 45 minutes.

A Sweet Note to Wrap Up

There’s something timeless about coffee cake—simple ingredients, comforting spices, and a crumbly topper that invites one more bite. Turning that classic into muffins makes it easier to share and enjoy anytime, from a busy weekday morning to a leisurely brunch with friends. With this method, you’ll get muffins that rise beautifully, taste rich and buttery, and deliver that satisfying cinnamon crunch in every bite.

I hope you’ll make these Coffee Cake Muffins part of your regular rotation. They’re the kind of bake that feels generous and welcoming, whether you tuck a few into a lunch box or plate them alongside a warm mug for company. Happy baking—may your kitchen smell amazing and your muffins make someone’s day a little brighter.