How to Make Coffee Cake Muffins
Here is a brief overview of how these cinnamon coffee cake muffins come together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post. Muffins are perfect when you are hosting because you can make them ahead of time, and they are easy for people to grab. You can eat them perched on the arm of a sofa with a mimosa in your other hand while sharing great conversation!
Make the streusel topping. In a small bowl, whisk together the dry ingredients for the streusel. Cut the butter into the dry ingredients using two forks or a pastry cutter until the mixture is crumbly. Set aside.Make the filling. Whisk together the ingredients for the filling and set aside.Combine dry ingredients for the batter. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.Mix the butter and sugar. In a stand mixer or with a hand mixer, beat the butter and granulated sugar together until light and fluffy. Add in the eggs, one at a time, then beat in the vanilla extract.Scrape down the sides of your bowl. Mix in the sour cream, scrape down the sides again, and then add the milk and beat until combined. Add the flour mixture. Beat on low for a few moments, then beat on high until the mixture is just combined.Put the muffins together. Add some of the batter to the bottoms of the prepared muffin tins, followed by some of the filling. Then, top with the remaining batter. Finally, top with the streusel topping.Bake the muffins. Bake until a toothpick inserted in a muffin in the middle of the pan comes out with just a few crumbs.
Crumb Topping For Muffins
The best part of this coffee cake muffin recipe is the delicious streusel topping. It is crumbly and has the perfect cinnamon-sugar flavor. The key to the streusel topping is cutting the butter into the flour and brown sugar. To do this you will want to start with cold butter. Use a pastry cutter or two forks to combine the ingredients until it becomes crumbly.
Whisk the flour in the container or bag it is stored in.Use a spoon to scoop the flour from its container into a dry measuring cup. Do not use the measuring cup to scoop it directly.Use the flat edge of a spatula to level it off.
Tips and Tricks
Use room-temperature sour cream and eggs. Take both ingredients out of the refrigerator before you preheat the oven. They will incorporate into the batter better when they are at room temperature. Alternatively, you can use plain Greek yogurt instead of sour cream.Use cold butter for the streusel topping. This is important to keep your topping crumbly. Use room-temperature butter for the batter. You should be able to dent it with your finger, but not push all the way through.Scrape down the sides of your mixing bowl. Make good use of your spatula and scrape down the sides of your bowl after adding ingredients and mixing.
Storing Muffins
Store any leftover muffins in an airtight container for up to three days. They do not need to be refrigerated.
Freezing Muffins
Making these muffins ahead of time and freezing them is a great way to save time when preparing for a brunch. Bake the muffins, allow them to cool, and then transfer them to a freezer-safe bag or container and freeze for up to three months. Allow the muffins to thaw before eating.
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