Grandma’s Coffee Cake Muffins Recipe
If you’re looking for a classic treat that’s equal parts tender crumb, buttery cinnamon swirl, and irresistible nostalgia, Grandma’s Coffee Cake Muffins absolutely deliver. Just imagine the cozy aroma of cinnamon and brown sugar filling your kitchen, the first warm bite with its soft center and crunchy streusel topping—these muffins taste like a cherished family tradition. Whether you’re serving them for breakfast, brunch, or a sweet afternoon pick-me-up, you’ll find that Grandma’s Coffee Cake Muffins are a delightful way to bring a little extra joy to any day.
Ingredients You’ll Need
One of the many reasons I love making Grandma’s Coffee Cake Muffins is how the ingredients are pantry staples, yet come together in such a magical way. Each one adds its own special touch, from the tang of sour cream to the warmth of cinnamon, creating a muffin that’s perfectly moist with a golden, crunchy top.
- Unsalted butter (1/2 cup, softened): Gives the muffins their rich, tender crumb and helps the streusel form those irresistible crunchy bits.
- Granulated sugar (1/2 cup): Sweetens the batter just enough without overpowering the cozy cinnamon flavor.
- Brown sugar (1/4 cup for muffins, 1/3 cup for streusel): Adds depth and a slight caramel note to both the muffin and the topping.
- Eggs (2 large): Bind everything together and help the muffins rise to fluffy perfection.
- Sour cream (1/2 cup): Keeps the muffins incredibly moist and tender—Greek yogurt works too in a pinch!
- Milk (1/4 cup for muffins, 1–2 tsp for glaze): Loosens the batter and glaze for the perfect texture.
- Vanilla extract (1 tsp): Enhances all the sweet, homey flavors.
- All-purpose flour (1 1/2 cups for muffins, 1/3 cup for streusel): Forms the structure of the muffins and the crumbly topping.
- Baking powder (1 1/2 tsp) & Baking soda (1/2 tsp): These leaveners work together for a tall, fluffy muffin.
- Salt (1/2 tsp): Balances the sweetness and brings all the flavors forward.
- Ground cinnamon (1 tsp, for streusel): The heart of the coffee cake flavor—warm, fragrant, and comforting.
- Powdered sugar (1/2 cup, optional for glaze): Makes a sweet drizzle for a bakery-style finish.
- Paper liners or nonstick spray: For easy muffin removal and cleanup.
How to Make Grandma’s Coffee Cake Muffins
Step 1: Prep the Oven and Pan
Begin by preheating your oven to 350°F (175°C). Line a standard muffin tin with paper liners or give it a good coating of nonstick spray. This quick step makes sure your Grandma’s Coffee Cake Muffins come out easily and look pretty enough to serve straight from the pan.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This is the base for the perfect muffin texture, so don’t rush—give it a couple of minutes until it’s pale and airy.
Step 3: Add Eggs, Sour Cream, Milk, and Vanilla
Beat in the eggs, one at a time, so they’re fully incorporated. Then stir in the sour cream, milk, and vanilla extract. The batter should look smooth and creamy at this stage—sour cream is the secret here, creating that signature moist crumb you expect from Grandma’s Coffee Cake Muffins.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution, so every bite is soft and fluffy. Gradually add the dry ingredients to the wet mixture and mix until just combined—don’t over-mix or your muffins could turn out dense.
Step 5: Mix the Streusel Topping
In a small bowl, blend together the brown sugar, flour, cinnamon, and melted butter until the mixture is crumbly. This simple streusel brings that iconic coffee cake crunch and a swirl of cinnamon sweetness to every muffin top.
Step 6: Fill and Top the Muffins
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Then, generously sprinkle the streusel topping over each muffin. Don’t be shy—the more, the merrier when it comes to cinnamon crumb!
Step 7: Bake to Perfection
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack. If you’re adding the optional glaze, wait until they’re completely cool.
Step 8: Glaze (Optional)
For an extra-special finish, mix powdered sugar with a teaspoon or two of milk until you get a smooth, pourable glaze. Drizzle this over the cooled muffins for a sweet, bakery-style touch that makes Grandma’s Coffee Cake Muffins truly irresistible.
How to Serve Grandma’s Coffee Cake Muffins
Garnishes
A light dusting of powdered sugar or a drizzle of glaze is all you need to dress up Grandma’s Coffee Cake Muffins. If you’re feeling fancy, a few extra pinches of cinnamon or some toasted chopped nuts sprinkled on top add a lovely touch of color and crunch.
Side Dishes
These muffins shine on their own, but if you want to round out a breakfast spread, serve them alongside a bowl of fresh berries, a dollop of Greek yogurt, or a cup of your favorite coffee or tea. They’re equally at home next to a savory egg bake or a simple fruit salad.
Creative Ways to Present
For a special brunch, arrange Grandma’s Coffee Cake Muffins on a tiered cake stand, nestle them in a basket lined with a linen napkin, or wrap each one in parchment with a bit of twine for a charming homemade gift. Their pretty streusel tops make them a standout centerpiece.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your Grandma’s Coffee Cake Muffins in an airtight container at room temperature for up to three days. They stay wonderfully moist, and the streusel topping keeps its signature crunch.
Freezing
These muffins freeze beautifully! Place them in a single layer in a freezer-safe bag or container. They’ll keep for up to three months. For best results, wait to add the glaze until after reheating.
Reheating
To recapture that just-baked taste, pop a muffin in the microwave for 20 to 30 seconds or warm it in a low oven. Add the glaze after reheating if you’re using it, and enjoy as if it was fresh from the oven.
FAQs
Can I use Greek yogurt instead of sour cream in Grandma’s Coffee Cake Muffins?
Absolutely! Greek yogurt works beautifully in place of sour cream and gives the muffins the same moist, tender crumb. Just use the same amount as called for in the recipe.
What’s the best way to get a really crumbly streusel topping?
Make sure to use melted butter and mix the streusel until it forms large, moist crumbs. Gently press the mixture together with your fingers, then sprinkle it generously over the batter for that bakery-style crumble.
Can I make Grandma’s Coffee Cake Muffins gluten free?
Yes, you can substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just be sure the blend you choose includes xanthan gum or another binder for best texture.
Why are my muffins dense instead of fluffy?
Over-mixing the batter or using old leavening agents can lead to dense muffins. Mix until just combined and check that your baking powder and baking soda are fresh for the best results.
Do I have to add the glaze, or are the muffins good without it?
The glaze is completely optional! Grandma’s Coffee Cake Muffins are delicious with just the crumbly streusel topping, but the glaze adds an extra touch of sweetness and a beautiful finish.
Final Thoughts
There’s something truly special about sharing a batch of Grandma’s Coffee Cake Muffins with friends and family—warm from the oven, sweetly spiced, and full of homemade love. I hope you’ll give this recipe a try and make it part of your own cozy mornings or celebrations. Happy baking!
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Grandma’s Coffee Cake Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Grandma’s Coffee Cake Muffins are soft, moist muffins bursting with cinnamon-flavored streusel topping and an optional sweet glaze. Perfect for breakfast or dessert, these classic American muffins combine a tender crumb enriched with sour cream and butter with a crunchy cinnamon sugar topping, creating a delightful treat that’s easy to make and freeze for later enjoyment.
Ingredients
For the muffins:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
For the streusel topping:
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tsp milk
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well to ensure the muffins don’t stick.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender muffin texture.
- Add eggs and liquids: Beat in the eggs one at a time to incorporate air, then mix in the sour cream, milk, and vanilla extract until the batter is smooth and creamy.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix wet and dry: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter, which keeps muffins tender.
- Prepare streusel topping: In a small bowl, combine the brown sugar, all-purpose flour, cinnamon, and melted butter until the mixture forms crumbly clusters for a crunchy topping.
- Fill muffin cups: Spoon the batter into the muffin tin, filling each cup about two-thirds full to allow room for rising, then generously sprinkle the streusel topping over the batter.
- Bake muffins: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool muffins: Allow the muffins to cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely.
- Optional glaze: If desired, whisk powdered sugar with 1 to 2 teaspoons of milk until smooth and drizzle over cooled muffins for added sweetness and a pretty finish.
Notes
- These muffins freeze beautifully—just reheat in the microwave for 20–30 seconds to enjoy warm.
- Sour cream adds extra moisture and richness, but you can substitute plain Greek yogurt if preferred.
- Be careful not to overmix the batter to keep the muffins light and tender.
- You can increase cinnamon in the streusel topping for a spicier flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
