Bakery-Style Coffee Cake Muffins with Streusel Crumble

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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!

Ingredient notes

Muffins 

• 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.

Vanilla Icing

• 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.

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!

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.

Frequently asked questions

Serving suggestions

Complete your coffee cake muffin breakfast with a side of Tropical Fruit Salad, a bowl of Peanut Butter Banana Granola, or this Refreshing Green Smoothie!