Description
Buttery and delicious, these cinnamon coffee cake muffins are soft, fluffy, and topped with a sweet and buttery cinnamon streusel to make them over the top delicious! Made with sour cream for extra moisture, they’re the perfect grab-and-go treat that tastes just like classic coffee cake in muffin form.
Ingredients
Scale
Muffins
- 1 stick butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 1/2 cup sour cream
- 2 cups all purpose flour
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp milk
Streusel Topping
- 1/2 cup flour
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 3 tbsp cold butter, cubed
Vanilla Icing
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- 1/2 tsp pure vanilla extract
Instructions
- Preheat oven to 425 degrees F. Prepare a 12 count muffin tin by lining it with paper liners or liberally spraying with a non-stick spray (I use avocado oil) and set aside.
- Prepare the streusel topping: In a small mixing bowl, combine the flour, brown sugar, and cinnamon. Mix together and then work in the cold, cubed butter with your hands until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, add the softened butter and sugar. Using an electric mixer, cream together the butter and sugar until light, about 1 minute. Add in the eggs, vanilla extract, and sour cream, continuing to mix together until just combined.
- Begin adding the dry ingredients, beginning with the baking powder, baking soda, cinnamon, and salt. Gradually add the flour, 1 cup at a time until just combined, being careful not to overmix.
- Using a medium sized cookie scoop or 1/4 cup measuring cup, portion the batter into prepared muffin tin, filling each liner ¾ of the way full.
- Top each muffin with a generous helping of the streusel topping before popping into the oven.
- Bake muffins in preheated oven for 10 minutes, and then reduce the oven temperature to 350 (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 8-10 minutes. A toothpick inserted in the center should come out clean or with few moist crumbs (no wet batter) to test doneness.
- Allow muffins to cool before topping with a drizzle of vanilla icing.
- Make the icing: In a small bowl, combine the powdered sugar, milk, and vanilla extract, whisking together until well combined and no lumps remain. The icing should be thick but pourable. Drizzle over the top of each muffin and enjoy!
Notes
- Baking the muffins at a high temperature initially and then lowering the temperature halfway through baking ensures tall, bakery-style muffin tops.
- Avoid overmixing the batter. Mixing the ingredients together until just combined ensures a lighter, fluffier muffin! Overmixing can allow too much gluten to develop, creating a rubbery texture.
- Storage: These muffins will store well in an airtight container at room temperature for up to 3-4 days. I recommend eating them fresh for the best (and most delicious!) results.
- Freezing Instructions: Baked muffins will store well in an airtight, freezer-safe container in the freezer for up to 3 months. Thaw them in the refrigerator or on the counter at room temperature before drizzling with icing and serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast Recipes
- Cuisine: American
