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These Bakery-Style Coffee Cake Muffins with Streusel are made with a moist sour cream coffee cake crumb, sweet cinnamon sugar layer, and delicious crumb topping. Topped with a homemade vanilla glaze, I’d say these muffins are even better than your favorite coffee shop!
Enjoy the taste of a classic coffee cake in our bakery-style muffin!
Whether you’re pairing it with your morning coffee or treating yourself to an afternoon snack, each bite is packed with a rich blend of delicious cinnamon and vanilla flavor.
Why you’ll love this Coffee Cake Muffins recipe!
- Flour | All-purpose flour provides the structure for the coffee cake muffin recipe.
- Baking soda and powder | You need both baking powder and soda to get fluffy muffins!
- Salt | Just a bit of kosher salt goes a long way, contrasting the sweeter notes, making them even sweeter!
- Cinnamon | A classic coffee cake flavor.
- Butter | For a rich creaminess, add melted butter.
- Sugar | Sweeten the muffin batter with granulated sugar and light brown sugar.
- Eggs | Have a couple of large eggs brought to room temperature.
- Buttermilk | I recommend full-fat buttermilk to keep the muffin crumb nice and moist.
- Sour cream | Like the buttermilk, the sour cream should be full-fat for the best results.
- Vanilla | Add vanilla extract to add depth to the flavor.
Cinnamon Swirl and Crumbly Streusel Topping
- Brown sugar | Bring a sticky sweetness with light brown sugar.
- Cinnamon | Add subtle spice to the cinnamon sugar layer and tasty crumble topping.
- Flour | Flour gives the crumb topping bulk and structure.
- Butter | Melted unsalted butter binds the topping ingredients.
- Powdered sugar | Sweeten the icing while keeping the texture silky smooth with powdered sugar.
- Vanilla | Add depth to the flavor with vanilla extract.
- Half and half | Create a creamy base with half and half.
How to make Cinnamon Muffins with Streusel Crumble
Sour cream coffee cake muffins are easy to make and they taste just like the ones from your favorite bakery!
STEP 1 | Preheat and prep
First, preheat the oven to 425 degrees F and line a 12-cup muffin pan with paper liners.
STEP 2 | Mix the dry ingredients
Next, add the flour, baking soda, baking powder, salt, and cinnamon to a large bowl, stirring to combine.
STEP 3 | Combine butter and sugar
In a separate bowl, combine the melted butter, granulated sugar, and brown sugar, stirring well.
Add the eggs to the wet ingredients and whisk them in, then add the buttermilk, sour cream, and vanilla. Stir until the mixture is smooth and lump-free.
STEP 4 | Finish the muffin batter
Add the wet ingredients to the flour mixture and fold them together just until the batter is nice and smooth.
STEP 5 | Make the crumble topping
In a small bowl, mix the flour, brown sugar, and cinnamon for the streusel topping. Add the melted butter and stir with a fork until the streusel is wet and forms clumps.
- Want to go paperless? Use silicone cupcake liners instead.
- Fold the wet and dry ingredients together just until the batter is smooth. Don’t overmix!
- The temperature change in the baking process will produce bakery-style coffee cake muffins with a delicious large dome on top instead of smaller home-style muffins.
STEP 6 | Fill muffin cups in layers
Next, use a small cookie scoop to scoop about 1 1/2 tablespoons of batter into the muffin cups.
Mix the brown sugar and cinnamon in a small dish to make the cinnamon swirl. Then, sprinkle the mixture evenly on top of the muffin, forming a cinnamon sugar layer over the batter.
Spoon another 1 1/2 tablespoons of batter into each muffin tin over the cinnamon sugar layer to finish filling the muffins.
STEP 7 | Add streusel and bake muffins
Now, sprinkle the streusel mixture evenly over each muffin.
Next, bake the muffins at 425 degrees F. After 5 minutes, reduce the temperature to 350 degrees F. and continue baking the muffins for 10-15 minutes, until a toothpick inserted into the center comes out clean and the brown sugar crumb is golden brown.
Step 8 | Top them off with vanilla icing!
While the muffins bake, make the vanilla icing. Mix the powdered sugar, vanilla, and half and half in a small bowl until no lumps remain.
Finally, when the muffins are done, remove them from the oven and allow them to cool for at least 10 minutes. Then, spoon the icing over the muffins and enjoy!
For more coffee cake recipes, check out this delicious Raspberry Ricotta Coffee Cake with Almond Streusel and decadent Brown Sugar Pecan Coffee Cake!
Variations and substitutions
- Add Nuts. Include chopped pecans, almonds, or walnuts in the batter or topping for the coffee cake muffins recipe.
- Add Fruit. Make blueberry or raspberry coffee cake muffins by including fruit in the batter and topping.
- Use dark brown sugar instead of light brown for a richer molasses flavor.
- Use whole milk instead of half and half for the creamy base of the vanilla icing.
- If preferred, make caramel-flavored icing with caramel extract instead of vanilla. Or, try other extracts for fun flavor combinations!
Frequently asked questions
The primary difference between the two similar baked goods is the amount of streusel topping. Crub cake has a much thicker layer of streusel, while coffee cake has less.
Coffee cake does not contain coffee. Instead, it is a breakfast treat typically served with coffee, which gives it its name.
Perfectly moist muffins have balanced wet and dry ingredients, and the batter is not overmixed.
Make the recipe a little healthier with whole-wheat flour, or make gluten-free muffins with gluten-free flour, like almond or coconut flour.
Storage and reheating tips
- Store leftover muffins in an airtight container on the counter for up to 2-3 days. Make sure to let the muffins cool completely to room temperature before storing.
- For longer storage, wrap muffins in plastic wrap and store them in a freezer bag in the freezer for up to 3 months.
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Bakery-Style Coffee Cake Muffins with Streusel Crumble
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter melted
- 3/4 cup sugar
- 1/4 cup light brown sugar packed
- 2 large eggs room temperature
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar packed
- 2 teaspoons cinnamon
- 4 tablespoons unsalted butter melted
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon half and half
- Preheat the oven to 425 degrees F. Line a 12-cup muffin tin with paper liners.
- Add the flour, baking soda, baking powder, salt, and cinnamon to a large mixing bowl. Stir to combine the dry ingredients.
- In a separate mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Stir well until the sugars and butter are well combined.
- Add the eggs to the wet ingredients and whisk them in. Add the buttermilk, sour cream, and vanilla to the wet ingredients. Stir until the mixture is smooth with no lumps.
- Add the wet ingredients to the dry ingredients. Fold them together just until the batter is nice and smooth.
- Using a small cookie scoop, scoop about 1 1/2 tablespoons of batter into each muffin liner.
- Mix the brown sugar and cinnamon for the cinnamon swirl together in a small dish. Sprinkle the mixture evenly onto each muffin, forming a cinnamon sugar layer over the muffin batter.
- Spoon another 1 1/2 tablespoons of batter into each muffin tin over the cinnamon sugar layer.
- In a small bowl, mix the flour, brown sugar, and cinnamon for the streusel topping. Add the melted butter and stir it in using a fork until the streusel is wet and forms clumps.
- Sprinkle the streusel topping evenly over each muffin.
- Bake the muffins at 425 degrees F for 5 minutes. After 5 minutes, turn the oven down to 350 degrees F. Continue to bake the muffins for 10-15 minutes, until a toothpick inserted into the center comes out clean.
- While the muffins bake, make the vanilla icing. Mix together the powdered sugar, vanilla, and half and half in a small bowl until no lumps remain.
- When the muffins are done, remove them from the oven and allow them to cool for at least 10 minutes. Spoon icing over the muffins and enjoy!
- Fold the wet ingredients and dry ingredients together just until the batter is smooth. Don’t overmix!
- Store leftover muffins in an airtight container on the counter for up to 2-3 days. Make sure to let the muffins cool completely to room temperature before storing. For longer storage, wrap muffins in plastic wrap and store them in a freezer bag in the freezer for up to 3 months.
- I recommend full fat buttermilk and sour cream for this recipe. They keep the muffin crumb nice and moist.
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.