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Coffee Cake Muffins


These moist and flavorful coffee cake muffins can be enjoyed any day of the week.

  • Prep:
  • Total Time:
  • Yield: Makes 12 jumbo muffins


For the Muffins

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
  • 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • Confectioners' sugar (optional)

For the Streusel Topping

  • 1 cup packed dark-brown sugar
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces


  1. Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.

  2. Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.

  3. Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.

  4. Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.

Reviews Add a comment

  • momstitches
    30 AUG, 2014
    There is way too much fat in this recipe. Between the butter in the cake, crumbs and the sour cream... When they are done, there is a greasy film on your fingers. They are good, but I would like to experiment with decreasing the fat. I wonder if that would help the problem of the sinkhole in the middle and the crumbs falling into the dough. It happens every time I make these. If I can't figure it out, I may move on to another recipe.
  • MS10882061
    31 JAN, 2014
    These muffins are perfect! Not sure about people having problems, maybe they didn't follow the directions? I use standard muffin tins with liners & they come out perfect every time!
  • MS112617140
    16 DEC, 2013
    Yikes, 1 and 1/2 Tablespoons of butter per muffin. Way too much fat.
  • begonia03
    11 AUG, 2013
    These muffins are not worth the time required. The streusel melts (which means it's not a streusel), needs more cinnamon for flavor, greasy due to melted streusel. Will not be making again.
  • spunkbug
    17 OCT, 2012
    These are officially my favorite muffins. I add a cup of natural applesauce and it turned out incredibly moist. I lined the jumbo cupcake pans with parchment paper and they look great.
  • kalie0
    8 NOV, 2011
    My crumble also melted. They are tasty but I will continue to look for a good coffee cake recipe. The were not quite what I expected.
  • astreb
    15 AUG, 2010
    I used nonfat plain yogurt instead of sour cream and they tasted great! I didn't have jumbo muffin tins, so I used an 8x8 pan and they came out good.
  • wdpilecat
    12 JAN, 2010
    great muffin...very tender and caramely...the recipe made fewer muffins then it should have as another poster said but really great!
  • momstitches
    21 SEP, 2009
    Did anyone have problems with their crumbs melting? My beautiful crumbs were gone! Any suggestions?
  • BakerWriterLover
    10 JUL, 2009
    I just made these this weekend for a group meeting, and everybody loved them! I layered the streusel throughout the muffin batter, and it gave it a lovely sweet-buttery taste all the way through. I also made a second batch, only this time I added craisins and it was delicious! Great bake!