coffee cake streusel muffins from cooking with cocktail rings

Coffee Cake Streusel Muffins

These coffee cake muffins are perfect for a brunch, as they can be made a day ahead of time and warmed right before serving for that “fresh out of the oven” feel. Fun fact: coffee cake doesn’t actually have any coffee in it, but these crumbly muffins pair perfectly with a hot cup of joe.

I used to love the coffee cake muffins from Dunkin’ Donuts growing up. They were always my go-to order for breakfast or a snack on the go. I loved how the giant muffins they were piled to the top with streusel and how they made an absolute mess when you ate them. Muffins aren’t like cupcakes; you want to fill them to the top so that you get that overflowing muffin top. The addition of sour cream keeps the muffins extra moist which contrasts with the topping.



For the streusel topping:

½ (packed) cup dark brown sugar

½ cup granulated sugar

1 teaspoon ground cinnamon

1 cup all-purpose flour

½ teaspoon kosher salt

½ cup unsalted butter, melted


For the coffee cake muffins:  

Vegetable cooking spray, as needed

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon kosher salt

¼ teaspoon ground cinnamon

5 tablespoons unsalted butter, at room temperature

1/3 cup vegetable oil

1 cup granulated sugar

2 eggs, at room temperature

1 cup sour cream



For the streusel topping:

Stir together the brown sugar, granulated sugar, cinnamon, flour, salt and butter until crumbs form.


For the coffee cake muffins:

Preheat oven to 325ºF. Line a muffin tin with baking cups and spray lightly with vegetable cooking spray.

In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt and cinnamon until combined. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, oil, and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream then slowly add the dry ingredients until just combined.

Divide half of the batter between the muffin tin cups, then top with half of the streusel mixture. Cover with the remaining batter followed by the remaining streusel mixture. Bake until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove to a rack to cool.


Makes 1 dozen muffins.



Print Friendly and PDF