Name: Coffee Cake Muffins (with Streusel)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 cups all-purpose flour; 3/4 cup white sugar; 1/2 teaspoon salt; 1 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 1/2 tablespoon butter (melted); 2 large eggs; 2 1/4 cups sour cream (greek yogurt can be used here); 3/4 cup dark brown sugar; 2 teaspoons cinnamon; 1 cup walnuts (chopped roughly); 3 tablespoons butter (melted)

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I love the smell of butter and sugar and cinnamon! The smell of these in the oven and cooling on the rack is so good. I make these early in the morning and have them cooling ready to tempt my family out of bed. They are perfect for breakfast, brunch, or a coffee date. Or right now.

They are warm and comforting, with a sweet crumbly walnut topping that pairs perfectly with a cup of coffee. They’re easy to whip up in the morning and make the kitchen smell amazing.

This recipe is essentially a mini version of a traditional coffee cake, but are easier to grab and go. The bonus is that they are portion controlled!

If you’re into muffins (and why wouldn’t you be?), you’ll love these Strawberry Muffins too!

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

Why you’ll love this

Commonly found ingredients that you probably have on hand already! No special trip to the store is required.
Easy. These DO have an extra step with using a streusel over the top of the muffins, but it is SO worth it.

What is a coffee cake?

Coffee cake is any type of cake intended to be eaten with a cup of coffee. This recipe does not contain any actual coffee.

What is the difference between Coffee Cake and Crumb Cake?

Essentially, it’s the amount of streusel topping. A coffee cake will have a sprinkling, whereas a crumb cake will have a thicker layer. Aren’t you glad you asked?

What is the secret ingredient?

While we use streusel on top of the muffin we also make extra. We then add streusel to the muffin batter. The extra flavor and texture is fantastic!

Another unusual ingredient, is sour cream. The use of sour cream in these muffins makes them fairly rich, but SUPER tender. Spring for the full fat kind, as these are not diet friendly muffins. You may as well get the full effect, right?

I like using sour cream instead of buttermilk, because I ALWAYS have sour cream in my fridge, but only buy buttermilk when I need it.

That means, you (and I) can make these muffins… right now. What are you waiting for?

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card.

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Flour. Regular flour works perfectly here. It gives the muffins structure without making them too heavy.
Sugar. Sweetens the muffins and balances the tang from the sour cream.
Salt. Just a little, but important. It brings out all the flavors.
Baking powder and baking soda. These help the muffins rise and stay light. Make sure they’re fresh so you get a good lift.
Butter. Adds richness and flavor. Melted butter keeps things simple and easy to mix.
Eggs. Use large eggs. They help bind everything together and give the muffins structure.
Sour cream. This is the secret to super soft, tender muffins. Greek yogurt works as a swap if that’s what you have.
Brown sugar. Used in the streusel for that deeper, slightly caramel-like flavor.
Cinnamon. Adds that classic warm flavor you expect in coffee cake.
Walnuts. Give the streusel a little crunch. You can swap with pecans or leave them out if you prefer.

How to make this recipe

This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.

Jump

Get prepped. Preheat the oven to 400°F. Line your muffin pan with paper liners. Love my muffin liners? They’re called tulip liners (affiliate link)

Make the streusel topping. Combine dark brown sugar, cinnamon, walnuts and melted butter. Set aside.

Make the batter. In a large mixing bowl, combine the dry ingredients and set aside. In a medium 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.

step by step collage of making muffin batter

Fold in HALF of the streusel topping to the batter. Divide the batter between the muffin cups.

collage showing mixing muffin batter and scooping into muffin pans

Top muffins with remaining streusel topping.

Bake. 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. Devour.

Kylee’s Notes

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.

Freezing instructions

Muffins 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.

In a rush? Remove the foil and plastic wrap, and blast in the microwave for 30 seconds.

More recipes to love

Want more baked goods recipes? Of course you do!

Perfect Chocolate Chip Cookies. Perfect chocolate chip cookies are the go-to, bees-knees, classic kind of cookie. Crispy, with a little chew, bursting with chocolate chips. Heaven.
Crispy Chewy Oatmeal Cookies. These crispy chewy oatmeal cookies are my absolute ideal cookie.
Simple Vanilla Caramel Cookies. Easy to make, and filled with aromatic vanilla and sweet caramel, this recipe for Simple Vanilla Caramel Cookies makes a wonderful tasting treat.
Cinnamon Sugar Donut Muffins. A hybrid between a donut and a muffin – sweet, fluffy, dipped in butter and then rolled in cinnamon sugar.
Raspberry Crumb Muffins. Delicate, vanilla-y muffins, with a buttery crumb topping, and a sweet jammy surprise inside, these won’t last long.

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Update: This recipe was originally published in November of 2016. It was republished with updated photos in June of 2021.

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee

4.92 from 12 votes (10 ratings without comment)

10 Comments

Angela says:

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Can I use a baking g dish to make this recipe and if so what size? Can I add blueberries?

1. Kylee Ayotte says:
  
  at
  
  Sure – add blueberries. Just be sure they’re not too wet (if frozen). You can add to a baking dish, but I have not tested this. Just increase the time by 10 minutes and keep checking until it’s cooked.
Cool guy says:

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They’re kinda of doughy and took an extra 10 minutes than stated. But they taste good