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Bakery-Style Coffee Cake Muffins with Ultimate Cinnamon Streusel Topping

Close-up of a coffee cake muffin cut in half showing the moist interior and cinnamon swirl, topped with streusel.
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Make bakery-style coffee cake muffins at home. These muffins feature a moist, tender crumb, a cinnamon sugar swirl, and a generous, buttery cinnamon streusel topping. They are perfect for breakfast or a quick snack.

Ingredients

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  • For the Streusel Topping: 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • For the Muffins: 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup sour cream or buttermilk
  • 1 teaspoon vanilla extract
  • For the Cinnamon Swirl: 1/2 cup packed brown sugar
  • 1 1/2 teaspoons ground cinnamon

Instructions

  1. Prepare the streusel: In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Pour in the melted butter and mix with a fork until coarse crumbs form. Set aside.
  2. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  3. Make the cinnamon swirl mixture: In a separate small bowl, mix the brown sugar and cinnamon for the swirl until combined. Set aside.
  4. Make the muffin batter: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  5. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  6. Mix in the sour cream (or buttermilk) and vanilla extract until just combined.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix; a few lumps are fine.
  8. Fill the muffin cups about one-third full with batter. Sprinkle about half of the cinnamon swirl mixture over the batter in each cup. Top with the remaining batter, filling cups about two-thirds full.
  9. Sprinkle the reserved streusel topping generously over the top of the batter in each cup. Press the streusel lightly into the top.
  10. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra bakery touch, you can drizzle a simple vanilla glaze (1 cup powdered sugar mixed with 2 tablespoons milk and 1/2 teaspoon vanilla) over the cooled muffins.
  • Using room temperature eggs and sour cream helps create a smoother, more uniform batter for a fluffier muffin.
  • This recipe yields 12 standard-sized muffins.

Nutrition

Find it online: https://cravybite.link/coffee-cake-muffins-best-recipe-streusel/