Quick Recipe Version (TL;DR)
Quick Ingredients
- Streusel: 3/4 cup all-purpose flour, 1/2 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon fine salt, 5 tablespoons unsalted butter, melted.
- Muffins: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon fine salt, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/2 cup unsalted butter, melted, 2 large eggs, 3/4 cup full-fat sour cream, 1/4 cup whole milk, 2 teaspoons vanilla extract.
- Glaze: 1/2 cup powdered sugar, 1 tablespoon whole milk, 1/4 teaspoon vanilla extract, pinch of fine salt.
Do This
- 1. Heat the oven to 375°F and line a 12-cup muffin pan with paper liners.
- 2. Mix the streusel ingredients until crumbly, then chill it for 10 minutes.
- 3. Whisk the muffin dry ingredients in one bowl and the wet ingredients in another.
- 4. Fold the wet mixture into the dry mixture just until combined; do not overmix.
- 5. Divide the batter evenly among 12 muffin cups and sprinkle the chilled streusel over the tops.
- 6. Bake for 20 minutes, cool for 10 minutes in the pan, then move to a rack.
- 7. Whisk the glaze, drizzle lightly over the warm muffins, and let set for 5 minutes before serving.
Why You’ll Love This Recipe
- Classic coffee cake flavor: Warm cinnamon, buttery crumbs, vanilla, and a tender sour cream muffin base all in one bite.
- No mixer needed: Everything comes together with bowls, a whisk, and a spatula.
- Brunch-friendly: These muffins are easy to serve, transport, and share without slicing a cake.
- Make-ahead approved: The muffins stay moist, and the streusel keeps its cozy crumbly texture when stored properly.
Grocery List
- Produce: None required.
- Dairy: Unsalted butter, large eggs, full-fat sour cream, whole milk.
- Pantry: All-purpose flour, light brown sugar, granulated sugar, powdered sugar, baking powder, baking soda, ground cinnamon, fine salt, pure vanilla extract.
Full Ingredients
For the Buttery Cinnamon Streusel
- 3/4 cup all-purpose flour, spooned and leveled, 95g
- 1/2 cup packed light brown sugar, 105g
- 2 teaspoons ground cinnamon
- 1/4 teaspoon fine salt
- 5 tablespoons unsalted butter, melted and cooled for 5 minutes, 70g
For the Cinnamon-Vanilla Muffins
- 2 cups all-purpose flour, spooned and leveled, 250g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine salt
- 1/2 cup granulated sugar, 100g
- 1/4 cup packed light brown sugar, 55g
- 1/2 cup unsalted butter, melted and cooled for 5 minutes, 113g
- 2 large eggs, at room temperature
- 3/4 cup full-fat sour cream, at room temperature, 180g
- 1/4 cup whole milk, at room temperature, 60ml
- 2 teaspoons pure vanilla extract
For the Light Vanilla Glaze
- 1/2 cup powdered sugar, sifted if lumpy, 60g
- 1 tablespoon whole milk
- 1/4 teaspoon pure vanilla extract
- 1 small pinch fine salt
Step-by-Step Instructions
Step 1: Prepare the pan and oven
Place a rack in the center of the oven and heat the oven to 375°F. Line a standard 12-cup muffin pan with paper liners, or grease each cup well with butter or nonstick baking spray. Set out the eggs, sour cream, and milk if you have not already done so; room-temperature dairy blends more smoothly and helps create a softer muffin crumb.
Step 2: Make the cinnamon streusel
In a medium bowl, stir together the 3/4 cup flour, 1/2 cup packed light brown sugar, 2 teaspoons cinnamon, and 1/4 teaspoon salt. Pour in the 5 tablespoons melted butter and stir with a fork until the mixture looks damp and crumbly. Use your fingertips to gently squeeze some of the mixture into small clumps, aiming for a mix of sandy crumbs and pea-size pieces. Refrigerate the streusel for 10 minutes while you make the muffin batter; this helps the crumbs hold their shape in the oven.
Step 3: Mix the muffin dry ingredients
In a large mixing bowl, whisk together the 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar. Break up any brown sugar clumps with your fingers or the back of the whisk so the sweetness and cinnamon are evenly distributed.
Step 4: Mix the wet ingredients
In a separate medium bowl, whisk the 1/2 cup melted butter, 2 large eggs, 3/4 cup sour cream, 1/4 cup whole milk, and 2 teaspoons vanilla extract until smooth and creamy. The mixture should look pale and slightly thick. If the melted butter begins to firm up because the dairy is cold, let the bowl sit at room temperature for 3 minutes, then whisk again.
Step 5: Combine the batter gently
Pour the wet ingredients into the bowl of dry ingredients. Fold with a rubber spatula just until no large streaks of dry flour remain. The batter will be thick, soft, and slightly lumpy, which is exactly what you want. Stop mixing as soon as the batter comes together; overmixing can make the muffins dense instead of tender.
Step 6: Fill the muffin cups and add the streusel
Divide the batter evenly among the 12 prepared muffin cups, using about 1/4 cup batter per muffin. The cups should be about three-quarters full. Remove the streusel from the refrigerator and sprinkle it generously over each muffin, using about 1 heaping tablespoon streusel per muffin. Lightly press the crumbs into the batter with your fingertips so they adhere, but do not flatten the tops.
Step 7: Bake the muffins
Bake at 375°F for 20 minutes, rotating the pan after 10 minutes for even browning. The muffins are done when the tops are puffed, the streusel is lightly golden, and a toothpick inserted into the muffin portion comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack.
Step 8: Glaze and serve
In a small bowl, whisk together the 1/2 cup powdered sugar, 1 tablespoon milk, 1/4 teaspoon vanilla extract, and a pinch of salt for 30 seconds, until smooth. Drizzle about 1 teaspoon glaze over each warm muffin. Let the glaze set for 5 minutes, then serve. These are especially lovely slightly warm with coffee or tea.
Pro Tips
- Measure flour lightly: Spoon flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the muffins dry.
- Keep the streusel chunky: After mixing, squeeze some crumbs together so the topping bakes into buttery clusters rather than a fine dust.
- Do not overmix: Fold the batter only until combined. A few small lumps are normal and help keep the muffins tender.
- Use full-fat sour cream: It gives the muffins the moist, plush texture that makes coffee cake so good.
- Glaze while slightly warm, not hot: Warm muffins help the glaze relax into pretty drizzles, but very hot muffins will melt it too much.
Variations
- Apple cinnamon coffee cake muffins: Fold 3/4 cup finely diced peeled apple into the batter just before portioning. Bake for the same 20 minutes.
- Nutty streusel muffins: Stir 1/3 cup finely chopped pecans or walnuts into the streusel before chilling.
- Extra cinnamon ribbon: Mix 2 tablespoons brown sugar with 1 teaspoon cinnamon. Add half the batter to the cups, sprinkle in the cinnamon sugar, then top with the remaining batter and streusel.
Storage & Make-Ahead
Store cooled muffins in an airtight container at room temperature for 2 days or in the refrigerator for 5 days. For the best texture, rewarm one muffin in a 300°F oven for 8 minutes or in the microwave for 10 seconds. To freeze, place fully cooled muffins in a freezer-safe bag or container and freeze for up to 2 months; thaw at room temperature for 1 hour. For make-ahead prep, mix the streusel up to 24 hours in advance and keep it covered in the refrigerator. The glaze can be whisked up to 1 day ahead and stored covered in the refrigerator; let it sit at room temperature for 15 minutes and whisk before using.
Nutrition (per serving)
Calories: 365 kcal | Carbs: 47g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Fiber: 1g | Sugar: 25g | Sodium: 285mg | Cholesterol: 70mg
