Coffee Cake Muffins Recipe
These coffee cake muffins are a sweet and perfectly crumbly mini version of everything you love about traditional coffee cake in a single serving. Perfect for get-togethers or portion control, these cakes freeze well so you can make many and just serve or eat a few! And be sure to serve with your favorite cup of joe!
It wasn’t all that long ago that I had coffee cake for the first time. There is something about the streusel layer that looks dry to me. And I hate dry baked goods.
But one day I was given a slice with a hot cup of coffee and not wanting to be rude I half-heartedly took a bite. One bite. That’s all it took. Now I’m on my journey for the best coffee cake I can bake.
Today’s cakes are lovely because they are mini. If I’ve learned anything it’s that if there is a big cake in the house, I’m going to eat all of a big cake. But if I have to go to the trouble to thaw out a piece of cake, like with these coffee cake muffins, I’m less likely to impulse eat. And that’s a good thing!
Kitchen Tools We Recommend:
Muffin Tin
A muffin tin is a frequently used piece of bakeware by any home cook. Our favorite pan is lightweight aluminum that bakes muffins and cupcakes super evenly. With no non-stick material to worry about scratching this pan will last a lifetime. Just be sure to hand wash to ensure many years of use.
Food Chopper
One of my favorite tools in the kitchen is my cordless food chopper. Basically mini food processor, a chopper is great when cooking for only 1 or 2 people. Use it to sift dry ingredients, puree, chop, and even quickly make simple dough. Or, in this case, streusel!
If you don’t have a food chopper you can always cut in using a fork or pastry cutter in a regular bowl.
Ingredients You Need to Make Coffee Cake Muffins:
- Light Brown Sugar
- Eggs
- Vegetable Oil
- Sour Cream
- Vanilla Extract
- All-Purpose Flour
- Salt
- Baking Soda
- Cinnamon
- Butter
How to Make Coffee Cake Muffins
- Preheat oven to 325° and prepare your muffin tin by spraying the cups with non-stick cooking spray.
- In a large bowl beat together 1/2 cup of brown sugar, eggs, oil, sour cream, and vanilla extract. In a separate bowl combine 3 cups of flour, salt, and baking soda. Add dry ingredients to wet and stir until just combined.
- To make streusel, combine together remaining brown sugar, remaining flour, cinnamon and softened butter. Pulse in a food chopper or cut together using a fork or pastry cutter until a coarse crumb has formed.
Scoop one heaping tablespoon of batter into each greased muffin cup. Sprinkle a thin layer of streusel mixture. Spoon the remaining batter onto the streusel layer, dividing evenly. Generously top each muffin with the remaining streusel.
Bake for 30 minutes, or until a toothpick inserted into the center of the cake in the center muffin cup comes out clean.
Tips for Success!
- To bake our coffee cake muffins we always use an aluminum muffin tin. For a darker pan, reduce the heat and bake at 300°.
- For coffee cake you want to mix the batter until just combined. Visible, small clumps of dry ingredients are perfectly fine. Overmixing will prevent the delicious crumbly texture we love about coffee cake.
- If you find your streusel browns too quickly, tent a piece of aluminum foil over the muffin tin as the cakes bake.
Recipe Variations & Substitutions
Sour Cream – No sour cream? You can substitute sour cream with Greek yogurt or heavy whipping cream.
Up the flavor by adding spice you love to the streusel topping. We love reducing the cinnamon just a bit and replacing with a hint of nutmeg.
Vegan? Replace the 3 tablespoons of butter with an equal measure of Earth Balance vegan butter or 2.5 tablespoons of olive oil. Substitute the 3 eggs with 3/4 cup of applesauce or mashed banana.
Storing Coffee Cake Muffins
Store in an airtight container at room temperature for 2 days or refrigerated for 1 week. To freeze wrap each coffee cake muffin tightly in aluminum foil. Place cakes inside of a freezer bag. Frozen muffins will last for ages but have the best flavor if eaten within 2 or 3 months.
Coffee Cake Muffin Recipe
Equipment
Ingredients
- 1 cup light brown sugar divided
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour + 1/4 cup
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 3 tablespoons butter softened
Instructions
- Preheat oven to 325°. Prepare muffin tin by spraying with non-stick cooking spray.
- In a large bowl, beat together 1/2 cup of brown sugar, eggs, oil, sour cream, and vanilla extract. In a separate bowl combine 3 cups of flour, salt, and baking soda. Add dry ingredients to wet and stir until just combined.
- To make streusel, combine together remaining brown sugar, remaining flour, cinnamon and softened butter. Pulse in a food chopper or cut together using a fork or pastry cutter until a coarse crumb has formed.
- Scoop one heaping tablespoon of batter into each greased muffin cup. Sprinkle a thin layer of streusel mixture. Spoon the remaining batter onto the streusel layer, dividing evenly. Generously top each muffin with the remaining streusel.
- Bake for 30 minutes, or until a toothpick inserted into the center of the cake in the center muffin cup comes out clean.
