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Coffee Cake Muffins

Coffee cake muffins with a thick cinnamon streusel crown and a cinnamon brown sugar ribbon swirled through the center. Bakery-style, golden, domed muffins with a moist crumb and crumbly streusel top.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the streusel
  • 0.5 cup all-purpose flour
  • 0.333 cup brown sugar
  • 1 tsp cinnamon
  • 4 tbsp cold butter, cubed Use cold butter straight from the fridge for the best crumbly streusel.
For the muffins
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.667 cup sugar
  • 2 large eggs
  • 0.5 cup sour cream
  • 0.333 cup milk
  • 0.333 cup vegetable oil
  • 1 tsp vanilla extract
For the cinnamon swirl
  • 2 tbsp brown sugar
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep
  1. Preheat the oven to 375°F and line a muffin tin with paper liners.
  2. Make the streusel by mixing all-purpose flour, brown sugar, and cinnamon, then cut in cold butter until the mixture looks crumbly; set aside.
  3. Make the cinnamon swirl by mixing brown sugar and cinnamon together.
Make the batter
  1. Whisk all-purpose flour, baking powder, baking soda, salt, and cinnamon together until evenly combined.
  2. In another bowl, beat sugar, large eggs, sour cream, milk, vegetable oil, and vanilla extract until smooth.
  3. Fold the wet mixture into the flour mixture just until no dry streaks remain, leaving the batter thick.
Assemble and bake
  1. Fill each muffin cup 1/3 full with batter, then add a pinch of cinnamon swirl into the center area.
  2. Fill muffin cups to 2/3 full with more batter, keeping the swirl buried slightly.
  3. Top each muffin with streusel so the crumb layer is thick and domed.
  4. Bake at 375°F for 20–22 minutes, until the tops are golden and the muffins look bakery-height and set.

Notes

For the tallest domes, keep the batter thick and don’t overmix after folding. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; rewarm 10–15 seconds in the microwave for a fresh-baked feel. Freezing is yes—freeze cooled muffins in a bag for up to 2 months and thaw overnight in the fridge. For a lighter option, swap vegetable oil with an equal amount of neutral Greek yogurt (same volume) for a slightly tangier, less fatty crumb.