Description
Indulge in these Bakery-Style Coffee Cake Muffins that are bursting with a buttery crumb streusel topping and a hint of vanilla. Perfect for breakfast or as a sweet snack, these moist and flavorful muffins are sure to become a family favorite!
Ingredients
Scale
Muffin Batter:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Streusel Topping:
- ⅓ cup brown sugar (packed)
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup all-purpose flour
- 4 tablespoons unsalted butter (melted)
Glaze (Optional):
- ½ cup powdered sugar
- 1–2 teaspoons milk or cream
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the streusel topping: Mix the brown sugar, granulated sugar, cinnamon, salt, and flour. Stir in melted butter until crumbly. Set aside.
- Make the muffin batter: Whisk together flour, baking powder, baking soda, and salt. Cream butter and sugar, add eggs, vanilla, and alternate flour mixture and sour cream. Fill muffin cups, top with streusel.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean. Cool in the pan, then on a wire rack.
- Optional glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.
Notes
- Best when consumed freshly made.
- Store in an airtight container for up to 3 days at room temperature.
- Reheat before serving for optimal taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 340
- Sugar: 22g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
