Description
These Bakery-Style Coffee Cake Muffins are a delightful treat, perfect for breakfast or dessert. With a tender crumb and a sweet crumb topping, these muffins are sure to become a family favorite.
Ingredients
Scale
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar (packed)
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
For the muffin batter:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup whole milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 teaspoons milk or cream
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or grease.
- Prepare the crumb topping: Combine flour, brown sugar, and cinnamon. Mix in melted butter until crumbly and set aside.
- Make the muffin batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix sour cream, milk, oil, eggs, and vanilla. Combine wet and dry ingredients, stirring until just mixed.
- Fill the muffin cups: Scoop batter into muffin cups, top with crumb mixture, and bake for 18–22 minutes.
- Glaze the muffins: For the glaze, mix powdered sugar with milk or cream to drizzle over cooled muffins if desired.
Notes
- For extra flavor, swirl cinnamon sugar into the batter before baking.
- Muffins are best fresh but stay moist for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
