Imagine waking up to the most irresistible aroma of warm cinnamon and freshly baked muffins wafting through your kitchen. These Cinnamon Streusel Coffee Cake Muffins are not just another breakfast pastry – they're a game-changing experience that will transform your morning routine from ordinary to extraordinary! With a perfect balance of tender cake, crumbly streusel topping, and a hint of sweet cinnamon, these muffins are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with butter or cooking spray.
- In a medium bowl, prepare the streusel topping by mixing brown sugar, ½ cup flour, ground cinnamon, and chopped nuts (if using). Cut in softened butter until the mixture resembles coarse crumbs. Set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 2-3 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract and sour cream until fully incorporated.
- In a separate bowl, whisk together remaining flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough muffins.
- Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
- Sprinkle the prepared streusel topping generously over each muffin, pressing lightly so it adheres to the batter.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple vanilla glaze for extra sweetness.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and sour cream are at room temperature for the smoothest, most uniform batter.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Streusel Success: Press the streusel topping gently into the batter to help it adhere during baking.
- Check for Doneness: Use the toothpick test – it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to prevent soggy bottoms.
- Storage Hack: These muffins stay fresh in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
