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

Total Time Prep Yield


For the Muffins

For the Streusel Topping


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How would you rate this recipe?
  • momstitches
    21 SEP, 2009
    Did anyone have problems with their crumbs melting? My beautiful crumbs were gone! Any suggestions?
    • gleasoninccarol
      6 FEB, 2018
      I only had cold butter. I grated it into a bowl then added other ingredients. I took a bit to mix, then I put it in the fridge per recipe to keep it cold. It did not melt. I recently learned if you soften or melt butter in the micro or even it can get to warm at room temp, the fat breaks down and it will make your baking greasy!
  • 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.
    • gleasoninccarol
      6 FEB, 2018
      my streusel did not melt, did you put it in the fridge once it was mixed up? I did add an extra teaspoon of cinnamon, I guess that is something you can adjust to your taste.
  • gleasoninccarol
    6 FEB, 2018
    What worked was the flavor. Mine was not in any way greasy. I messed up because I put the butter in cold and the cold sour cream. I had to wait for the butter to soften, or if I had mixed the butter and sugar first before adding the sour cream it would have worked. I hadn't wanted to wait for room temp butter. I read once that softening butter in the micro breaks down the fat and makes your baking greasy. I didn't have enough batter to fill up the jumbo size muffin tins so I was wondering if that was a mistake, but I think it wasn't they just are supposed to be filled up it looks like by the picture. The two that I filled up were much bigger than the picture shows. I will definitely make these again. And I liked using the jumbo tins.
  • 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.
  • 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!

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