The ultimate cinnamon crumb coffee cake muffins, moist, crunchy, and packed with flavor. A delicious treat for breakfast or brunch.
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I’ve made about 4 different coffee cakes lately, but you guys seem to like them, so I didn’t think you’d mind one more. The recipe is very similar to my classic coffee cake recipe, but I adjusted it slightly to get some nice looking muffins. These crumb muffins are slightly sweet and perfect for breakfast, with a crunchy crumbly cinnamony to-die-for topping.
My non-American friends always ask why these crumb-type cakes are called coffee cakes if they aren’t flavored with coffee, and the answer is that they are simply intended to be eaten with coffee as they go great with it—but then again, don’t all cakes?
Coffee Cake Muffin Recipe
The ultimate cinnamon crumb coffee cake muffins, moist, crunchy, and packed with flavor. A delicious treat for breakfast or brunch.
Ingredients
For the streusel:
- ¾ cup (100 g/3.5 oz) all-purpose flour
- ½ cup (100 g/3.5 oz) granulated sugar
- 1 teaspoon ground cinnamon
- 85 g/3 oz unsalted butter , melted
For the muffins:
- 1½ cups (200 g/7 oz) all-purpose flour
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 75 g (⅔ stick/2.6 oz) unsalted butter, softened to room temperature
- ¾ cup (150 g/5.3 oz) granulated sugar (or 1 cup if you’ve got a real sweet tooth)
- 1 large egg , at room temperature
- 1 ½ teaspoons vanilla extract
- ¾ cup (180 ml) sour cream
Instructions
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Preheat oven to 375F/190C. Line muffin cups with liner papers.
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To make the crumbs: In a medium bowl, whisk together flour, sugar, and cinnamon. Add melted butter and mix with a fork until mixture is uniformly moistened and crumbs form. Set aside.
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To make the muffins:
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. Add the egg and beat until combined. Beat in vanilla extract. Reduce mixer speed to low. Add half of the dry ingredients and beat just until combined. Beat in sour cream, followed by the other half of the dry ingredients and beat only until combined.
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Divide batter evenly between 10-12 muffin cups, then sprinkle with crumb topping. Bake for 15-20 minutes until a toothpick inserted into the center of a muffin comes out clean. Allow pan to sit on a wire rack for 10 minutes, then remove muffins from pan and let cool completely on a wire rack.
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Muffins are best the same day they are made, but can be frozen, tightly covered, for up to 2 months. To thaw, place overnight in the fridge.
Aimee Mars says
Oh, coffee cake muffins how I love thee… I think I could live off of this recipe and maybe some coffee. It may require a couple extra miles a week, but I think it’d be worth it.
Aimee Mars says
Oh, coffee cake muffins how I love thee… I think I could live off of this recipe and maybe some coffee. It may require a couple extra miles a week, but I think it’d be worth it.
Nicole ~ Cooking for Keeps says
Ha! I’m with you, I always feel that way, and that will never stop me from eating what I want. 🙂 These look fabulous!
Nicole ~ Cooking for Keeps says
Ha! I’m with you, I always feel that way, and that will never stop me from eating what I want. 🙂 These look fabulous!
Laila N says
Oh my God! My absolute favourite cake in the form of muffins! It never occurred to me, but now that you’ve made them, I can’t believe I’ve lived without them!
Laila N says
Oh my God! My absolute favourite cake in the form of muffins! It never occurred to me, but now that you’ve made them, I can’t believe I’ve lived without them!
Madelene says
Hi Shiran! I just made these and they’re so wonderfully moist and flavourful. The cake isn’t too sweet (I used the lesser sugar measurement) and the crumb is still crunchy and is the perfect sweetness. Thanks for the beautiful recipe!
Shiran says
Thank you Madelene!
Layla C. says
I made these last week and hadn’t pinned the recipe . Well everyone loved them because they turned out so good! I have spent so much time scrolling through Pinterest reading the same recipes over and over again trying to find this one! I’m so happy I did:) I’m going to bake a double batch with gluten free flour for family members and a double batch of regular for a family get together:)
Madelene says
Hi Shiran! I just made these and they’re so wonderfully moist and flavourful. The cake isn’t too sweet (I used the lesser sugar measurement) and the crumb is still crunchy and is the perfect sweetness. Thanks for the beautiful recipe!
Shiran says
Thank you Madelene!
Sophie says
Hi ! These look great but do you think I could use milk instead of sour cream?
Shiran says
You could but then you’ll need to replace the baking soda with more baking powder. I still recommend using sour cream because it gives the muffins a wonderful flavor and texture!
Sophie says
Hi ! These look great but do you think I could use milk instead of sour cream?
Shiran says
You could but then you’ll need to replace the baking soda with more baking powder. I still recommend using sour cream because it gives the muffins a wonderful flavor and texture!
Monique says
Oh my goodness…. I just made them and can’t stop eating them. They are simply P E R F E C T! Congratulations and thank you so much for sharing!!
Amber says
First I have to say that I found your site and tried the chocolate muffins. They are DIVINE, and I have shared your recipe with tens of people. It’s a hands down WINNER – better than hundreds of others that I’ve tried – I kid you not!
Then I went and made choc. chip muffins – from a diff. blog. It was good – but had the taste of a bakery that is actually NOT good – so I came back here and tried out your recipe. Needless to say – it’s all gone – another winner!!!
Now I’m here for these coffee muffins 🙂 – and here’s the QUESTION!
I want to sub. the sour cream for a non-dairy alternative. Would you recommend a non-dairy buttermilk or would that make the batter too thin? Would you say mayonnaise is a better option – though it sounds gross.
Hope to hear back soon!
Thanks loads and keep these great recipes coming!
From, a HUGE fan!
Shiran says
Thank you, Amber! I’m so glad you enjoy my recipes 🙂 Just keep in mind that non-dairy option would change both the texture and flavor of the muffins. You can use almond milk or your favorite non-dairy milk. Coconut milk would work well too.
Luna says
Thank you for an incredible recipe! I added finely chopped walnuts to the batter, and kept everything else as is. A major hit! Best wishes for a safe and healthy New Year!