Description
Grandma’s Coffee Cake Muffins are moist, tender, and bursting with warm cinnamon flavor. Featuring a luscious sour cream batter and a crunchy cinnamon streusel topping, these muffins are perfect for breakfast, brunch, or an afternoon snack with coffee. Easy to prepare and bake, they deliver comforting homemade goodness in every bite.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
Streusel Topping
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Prepare Streusel Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon thoroughly to ensure even distribution.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, sour cream, eggs, vanilla extract, and milk until smooth and well blended.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow room for rising.
- Add Streusel Topping: Sprinkle a generous amount of the prepared streusel over each muffin to create a crunchy, flavorful crust.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean and the muffin tops are golden brown.
- Cool Muffins: Let the muffins cool in the tin for 5 minutes to set before transferring them to a wire rack to cool completely. Serve warm or at room temperature for best flavor.
Notes
- For extra moist muffins, do not overmix the batter; a few lumps are fine.
- Cold butter is essential for a crumbly streusel topping.
- Use paper liners for easy removal and cleanup, or grease the tin well if skipping liners.
- Store muffins in an airtight container at room temperature up to 3 days or freeze for longer storage.
- These muffins pair wonderfully with your morning coffee or tea.
