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These light, tender coffee cake streusel muffins have a secret ingredient in the batter, and are topped with a walnut streusel. Perfect for breakfast, brunch, or a coffee date!
Aaaah, muffins. They used to be called “muffles” by my older son, and it was adorable. Of course now, he refuses to say it, even to amuse his mother. 4 year olds, man… they’re just not very co-operative… ha.
I used to love making muffins for him, and sneaking veggies or oats into them, and smiling to myself.
I didn’t make these for him. There is practically nothing healthy about them…although, he did consume his fair share, now I think about it!
The smell of these in the oven, and cooling on the rack was sooooo good. I love the smell of butter and cinnamon and sugar… mmmm… smells like a home!
What I really like about these, is that they are in muffin form, vs a cake. Makes it easy to grab and go!
The sour cream I use in these coffee cake muffins makes them fairly rich, but SUPER tender. Spring for the full fat kind!
You could sub the walnuts for pecans or almonds if that’s what you have.
Want more muffins/sweet treats? Of course you do!
Coffee Cake Muffins (with Streusel)
For the Muffins
- Preheat the oven to 400 degrees F.
- Line your muffin pan with paper liners.
Make the streusel
- Combine all streusel ingredients, set aside
Make the batter
- In a large mixing bowl, combine the dry ingredients and set aside.
- In another bowl whisk together the melted butter, egg and sour cream.
- Add butter, egg and sour cream mixture to the dry ingredients, and fold together until just combined.
- Fold in HALF of the streusel topping to the batter.
- Divide the batter between the muffin cups.
- Top muffins with remaining streusel topping.
- Bake for 20-25 minutes.
- Remove from oven when a toothpick inserted in the middle of a muffin comes out clean.
- Cool completely on wire racks.
Tips & Notes:
Freezing instructionsMuffins can be frozen after baking. Wrap each muffin tightly with foil and wrap with plastic wrap. Freeze. To eat, remove from freezer and thaw on the counter until soft. Alternatively, remove the foil and plastic wrap, and blast in the microwave for 30 seconds. How to store fresh baked muffins Make sure they are completely cooled before storing in a covered container at room temperature for up to 3 days. Substitutions/Additions Greek yogurt can be used in place of sour cream. You could sub the walnuts for pecans or almonds in the streusel topping if that's what you have.
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.