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Coffee Cake Muffins

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

  • prep: 30 mins
    total time: 55 mins
  • 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. Step 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. Step 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. Step 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. Step 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.

Everyday Food

Reviews (21)

  • 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!

  • 16 Dec, 2013

    Yikes, 1 and 1/2 Tablespoons of butter per muffin. Way too much fat.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 21 Sep, 2009

    Did anyone have problems with their crumbs melting? My beautiful crumbs were gone! Any suggestions?

  • 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!

  • 21 Dec, 2008

    Hello Samantha, that's true, there isn't any coffee in coffee cakes, it is just named "coffee cakes" coz it's good when it is eaten w/ coffee...I've learned this in my baking class...

  • 21 Dec, 2008

    did i missed something? the name of this recipe is COFFEE cake muffin, but there is no coffee in the recipe, anything wrong?

  • 11 Dec, 2008

    I've baked this twice cos everybody raved about them. I doubled the cinnamon and it tasted just right. I see myself baking this again and again. Btw, I reduced the sugar by half.

  • 2 Nov, 2008

    I added twice the amount of cinnamon for the crumbs and they were delicious. Watch out as the cinnamon is listed in the ingredients, but NOT mentioned in the actual recipe!!! Maybe that's why your muffins came out bland.

  • 29 Sep, 2008

    Mine turned out pretty bland and yes the jumbo tins definitely gave a better result. If I were to ever make these again I would cut back on the salt and add apples or coffee or something to give them a little more interest.

  • 26 Sep, 2008

    Cake was bland and flavorless. Would not recommend. I'm going back to the tried-and-true Bisquick recipe.

  • 25 Aug, 2008

    Neenoh, I had the same problem. I made the recipe twice and they did not turn out at all! I know my baking powder and soda are not expired, so that's not it. Also, no way did the butter mixture ever get "light and fluffy"...If I add the sour cream later, would that work? Arrg! Somebody help!!

  • 18 Jul, 2008

    After reading all the great reviews on these muffins I could'nt wait tomake them well I made them today and they did'nt raise up very well.What could I have done wrong ? THEY SEEMED TO SINK IN THE MIDDLE please help.( they tasted pretty good but did't look good.

  • 21 Jun, 2008

    these were sooo good. After I started making the muffins I relized I had no sour cream so I substuted whipped cream cheese and it turned out great!5 stars!

  • 27 Apr, 2008

    These muffins turned out great, but using my Wilton muffin pans it only yielded 9 muffins. There was not enough batter for 12.

  • 26 Apr, 2008

    These muffins were delicious!

  • 31 Mar, 2008

    Delicious but your must use jumbo muffin tins. The smaller sized tins aren't suitable for this muffin recipe.