Description
Enjoy bakery-style coffee cake muffins with a tender crumb, topped with a crunchy cinnamon streusel and an optional sweet glaze. These muffins feature a moist batter enriched with sour cream and butter, perfect for breakfast or a snack.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Streusel Topping
- â…“ cup brown sugar, packed
- â…“ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup all-purpose flour
- 4 tablespoons unsalted butter, melted
Glaze (Optional)
- ½ cup powdered sugar
- 1–2 teaspoons milk or cream
- ¼ teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking and facilitate easy removal of muffins.
- Make Streusel Topping: In a small bowl, combine brown sugar, granulated sugar, ground cinnamon, salt, and flour. Stir in the melted butter until the mixture becomes crumbly. Set aside while you prepare the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt thoroughly to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with a mixer for about 2–3 minutes until the mixture is light and fluffy, which helps incorporate air for a tender texture.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, mixing well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract.
- Combine Batter: Alternately add the flour mixture and sour cream to the butter mixture in batches, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing, which could toughen the muffins.
- Fill Muffin Cups: Using a spoon or scoop, evenly divide the batter into the prepared muffin cups, filling each about three-quarters full to give room for rising.
- Add Streusel Topping: Generously sprinkle the prepared streusel topping over each muffin to add a crunchy and sweet cinnamon layer.
- Bake: Bake the muffins in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Optional Glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and milk or cream until smooth. Drizzle this glaze over the cooled muffins for extra sweetness and shine.
Notes
- These muffins are best enjoyed fresh on the day they are made.
- You can store leftover muffins in an airtight container at room temperature for up to 3 days.
- To revive the fresh-baked texture, reheat muffins slightly before serving.
