Description
Indulge in the irresistible flavors of bakery-style coffee cake muffins with a buttery streusel topping and optional glaze. These moist and tender muffins are perfect for breakfast or a snack.
Ingredients
Main Muffin Batter:
2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter (softened), 2 large eggs, 1/2 cup sour cream, 1/4 cup whole milk, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon
Streusel Topping:
1/2 cup light brown sugar, 1/3 cup all-purpose flour, 1/2 teaspoon cinnamon, 1/4 cup unsalted butter (cold and cubed)
Optional Glaze:
1/2 cup powdered sugar, 1–2 teaspoons milk, 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare Streusel Topping: Mix brown sugar, flour, and cinnamon in a medium bowl. Cut in cold butter until crumbly. Set aside.
- Mix Wet Ingredients: Cream softened butter and granulated sugar. Beat in eggs and vanilla. Add sour cream and milk.
- Combine Dry Ingredients: Whisk flour, baking powder, baking soda, salt, and cinnamon in another bowl. Gradually add to wet ingredients.
- Fill Muffin Cups: Divide batter among muffin cups, top with streusel, and bake for 18–22 minutes.
- Cool and Glaze: Let muffins cool in the pan before transferring to a wire rack. Drizzle with glaze if desired.
Notes
- For extra crunch, add chopped pecans or walnuts to the streusel.
- You can substitute Greek yogurt for sour cream if needed.
