Coffee Cake Muffins Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated May 07, 2020
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Sydney Oland

Coffee cake, with its sweet center and crumble topping, make a great dish to serve at a brunch, or bring to a potluck. The only real downside to a coffee cake is serving it. You need a cake server, forks, plates, napkins—a lot for a piece of cake. Which is why this recipe turns coffee cake into muffins.

This is a basic sour cream coffee cake, but if you're feeling creative, add a few blueberries to the batter, or a few bits of orange zest to the streusel. Consider this a blank canvas to the inner handheld morning cake artist that has been lurking inside you.

Recipe Details

Coffee Cake Muffins Recipe

Active 20 mins
Total 45 mins
Serves 12 muffins

Ingredients

For the Streusel:

  • 1/2 cup (5 ounces) all-purpose flour

  • 1/2 cup (4 ounces) dark brown sugar

  • 4 tablespoons butter, at room temperature

  • 1 teaspoon ground cinnamon

For the Muffins:

  • 2 1/4 cups (about 11 1/2 ounces) all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • Pinch salt

  • 5 tablespoons butter, at room temperature

  • 1/3 cup vegetable oil

  • 1 cup sugar

  • 2 large eggs

  • 1 cup sour cream

Directions

  1. Adjust oven middle position and preheat to 350°F. Line muffin tins with muffin liners or grease with cooking spray.

  2. Make the streusel: Combine flour, dark brown sugar, butter, and cinnamon in a small bowl, and using a fork or your fingers mash into a paste that resembles wet sand. Set aside.

  3. For the Muffins: In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk until combined.

  4. In a separate bowl mix together butter, oil, and sugar with an electric mixer until evenly incorporated. Add eggs one at a time, beating in between additions until mixture is smooth and all ingredients are incorporated. Add sour cream and mix until just incorporated. Gently mix wet ingredients into dry ingredients until mixture forms a thick batter.

  5. Divide half the batter between the muffin cups, then top with half the streusel mixture. Cover the streusel with the remaining batter, then finish by topping the muffins with the remaining streusel.

  6. Bake muffins until a toothpick inserted comes out clean, about 25 minutes. Remove muffins from oven and let stand for 5 minutes before transferring to a cooling rack. Serve warm.

Special equipment

muffin tin, muffin tin liners

Nutrition Facts (per serving)
422Calories
20gFat
57gCarbs
6gProtein
×
Nutrition Facts
Servings: 12
Amount per serving
Calories422
% Daily Value*
Total Fat 20g25%
Saturated Fat 8g41%
Cholesterol 65mg22%
Sodium 235mg10%
Total Carbohydrate 57g21%
Dietary Fiber 1g4%
Total Sugars 27g
Protein 6g
Vitamin C 0mg1%
Calcium 88mg7%
Iron 2mg12%
Potassium 94mg2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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