I have never attempted a recipe more times in my life as I have this coffee cake muffin recipe. I've tried it three different times as a loaf, and an additional two times in muffin form. Sadly, each time yielded horrific results: chewy, gummy, not sweet enough, not enough streusel, and so on. I've learned from my trials, and from troubleshooting my ingredients and measurements and finally, FINALLY, perfected these.
Contrary to myth, coffee cake muffins do not contain any coffee! *gasp* Yep, these muffins are caffeine free, but they do pair exceptionally well with a nice cup of coffee or tea. While coffee was introduced in Europe in the 1600s, there's no definitive origin of the coffee cake. What we do know is that the namesake of this treat stems from having a sweet bite with your morning coffee, hence a coffee cake!
Actually, this recipe does not really differ from many of the other muffins on my site. other than the addition of the streusel both on top and in the muffin, two different types of sugar, and sour cream:
When I first attempted to make a streusel for muffins or breakfast loaves, I messed up royally. Essentially, a streusel is a mixture of sugar, butter, and flour, which sets in the fridge and forms crumbles of delicious buttery goodness. You will need:
Start by combine the sugars, cinnamon, and salt together. Melt the butter and pour into the sugar mixture and whisk to combine. Then, stir in the flour and mix until it forms a crumbly dough. Place the streusel mixture in the refrigerator to set for 20 minutes prior to using.
Now onto the good stuff...let's make these babies! Preheat the oven to 375° and line a muffin tin. In a large bowl, whisk together the sugars and the eggs until combined. Pour in the oil, milk, and vanilla extract. Whisk again to incorporate, then add the sour cream. To the same bowl, add in the flour, baking soda, baking powder, and cinnamon. Whisk until the batter just comes together, do not overmix. Using a cookie scoop, scoop a little bit less than half of the batter into each of the muffin cups. Sprinkle a dusting of cinnamon in and layer a little of the streusel into the muffin cups as well. Add more of the muffin batter to each of the cups and top with a generous amount of the streusel topping. Place the muffin tin in the oven for 18-20 minutes. Let cool before serving.
The best part about making muffins is that they are truly perfect in a variety of settings, and serves many purposes. I like a fresh muffin for breakfast in the morning, paired with my coffee. I also like having a muffin as a snack when I'm not entirely hungry, but also don't want to go hours without eating something. Trust me, you'll find an excuses to make these muffins time and time again. Plus, they freeze well!
If you're making this or have made this recipe before, please remember to leave a review below! These reviews help out others browsing for the best coffee cake muffins, and allow my recipes to become searchable. Thank you!
Calling all coffee cake lovers, this muffin recipe is for YOU! Fluffy, moist, and topped with the best streusel topping, these coffee cake muffins are the corner coffee shop pastry of your dreams. FOR REAL.
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