If you’re craving a baked treat that brings the nostalgic warmth of a family kitchen to your very own home, look no further than Grandma’s Coffee Cake Muffins Recipe. These muffins perfectly balance a tender, moist crumb with a delightful cinnamon streusel topping that’s both crumbly and sweet. Every bite drips with comforting flavors thanks to the mix of sour cream, cinnamon, and buttery streusel that make these muffins a timeless favorite. Whether it’s for breakfast, an afternoon snack, or a weekend brunch, this recipe will quickly become your go-to for cozy, irresistible homemade muffins.
Ingredients You’ll Need
All the ingredients in Grandma’s Coffee Cake Muffins Recipe are simple pantry staples, but each one plays a vital role in creating that fluffy texture and rich flavor you’ll adore. From the softly tangy sour cream to the sweet crunch of the cinnamon streusel, these components come together effortlessly for a truly comforting muffin.
- 2 cups all-purpose flour: The base that provides structure and tenderness to the muffins.
- 3/4 cup granulated sugar: Adds sweetness and helps with the golden crust.
- 1 tablespoon baking powder: The leavening agent that helps the muffins rise perfectly.
- 1/2 teaspoon baking soda: Enhances softness and texture in combination with sour cream.
- 1/2 teaspoon salt: Balances sweetness and intensifies the flavors.
- 1 teaspoon ground cinnamon: Brings warm spice and classic coffee cake flavor.
- 1/2 cup unsalted butter, melted: Adds richness and moisture to the batter.
- 1 cup sour cream: Keeps the muffins wonderfully moist with a slight tang.
- 2 large eggs: Bind ingredients and give structure to the muffins.
- 1 teaspoon vanilla extract: Infuses aromatic sweetness and depth.
- 1/4 cup milk: Lightens the batter for a fluffy crumb texture.
- 1/2 cup packed brown sugar: For the streusel’s deep caramel sweetness.
- 1/2 cup all-purpose flour (for streusel): Creates that crumbly topping texture.
- 1 teaspoon ground cinnamon (for streusel): Adds warmth and spice to the topping.
- 1/4 cup cold unsalted butter, cubed: Cut into the streusel for crumbly, buttery bursts on top.
How to Make Grandma’s Coffee Cake Muffins Recipe
Step 1: Preheat and Prepare
Begin by warming up your oven to 350°F (175°C). This ensures the perfect baking environment from the start. Prepare a 12-cup muffin tin with either paper liners or a light greasing to keep those muffins from sticking and to make cleanup a breeze.
Step 2: Make the Streusel Topping
In a medium bowl, whisk together the brown sugar, flour, and cinnamon to form the dry base of the streusel topping. Then, incorporate the cold, cubed butter using a pastry cutter or your fingertips, blending until the mixture resembles coarse crumbs. Setting this aside lets its flavors meld while you move on to the batter.
Step 3: Mix the Dry Ingredients for the Batter
Grab a large bowl and whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. This vibrant mix forms the backbone of your muffin batter and evenly distributes flavor and leavening agents.
Step 4: Combine the Wet Ingredients
In another bowl, smoothly whisk the melted butter, sour cream, eggs, vanilla extract, and milk until fully blended. This creamy blend will bring moisture, richness, and that signature tang that sets these muffins apart.
Step 5: Gently Bring It All Together
Pour the wet ingredients into the dry mixture and fold together gently—just until combined. Avoid overmixing, as this could make your muffins dense rather than light and tender.
Step 6: Fill the Muffin Cups and Add Streusel
Divide the batter evenly among your prepared muffin cups, filling each about two-thirds full to leave room for rising. Then generously sprinkle the streusel topping over each muffin to ensure every bite has that delightful crumbly crunch.
Step 7: Bake to Golden Perfection
Pop the muffin tin into your preheated oven and bake for 18-22 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean and the tops have taken on a golden brown hue. Allow them to rest briefly in the tin before transferring to a wire rack to cool.
How to Serve Grandma’s Coffee Cake Muffins Recipe
Garnishes
While these muffins are delectable on their own, a light dusting of powdered sugar or a drizzle of vanilla glaze can elevate their appearance and add an extra touch of sweetness. Alternatively, a sprinkle of chopped nuts on top before baking adds a wonderful crunch that complements the streusel perfectly.
Side Dishes
Grandma’s Coffee Cake Muffins Recipe pairs beautifully with a hot cup of coffee or tea. For a more filling brunch spread, serve alongside fresh fruit like berries or a creamy yogurt parfait. The muffins’ sweet and spiced profile balances wonderfully with lighter, refreshing options.
Creative Ways to Present
For an inviting brunch table, arrange the muffins in a basket lined with a colorful cloth napkin to bring out their golden tones. You could also cut them in half and spread a bit of cinnamon butter for a melty, indulgent treat. These muffins shine when served warm, inviting everyone to dig in right away.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover muffins in an airtight container at room temperature. They’ll stay fresh and moist for up to three days, making them a perfect quick grab-and-go snack or breakfast throughout the week.
Freezing
If you want to enjoy Grandma’s Coffee Cake Muffins Recipe beyond the first few days, freeze them individually wrapped in plastic wrap and placed in a resealable freezer bag. They freeze beautifully and can be stored for up to three months without losing their signature moistness and flavor.
Reheating
To enjoy frozen muffins, simply thaw at room temperature or warm them in a microwave for about 20-30 seconds. For that fresh-baked feel, pop them in a preheated oven at 350°F (175°C) for 5-8 minutes to revive the crispy topping and soft center.
FAQs
Can I substitute sour cream in Grandma’s Coffee Cake Muffins Recipe?
Yes! You can use plain Greek yogurt or buttermilk as a substitute for sour cream. Either option will maintain the moist texture and add a slight tang, though sour cream offers the richest flavor and creamiest crumb.
Is it okay to use salted butter instead of unsalted?
Using salted butter is fine if that’s what you have on hand, but be sure to reduce or omit the added salt in the recipe to avoid an overly salty taste. Unsalted butter gives you better control over flavor balance.
Can I make these muffins gluten-free?
You can try replacing the all-purpose flour with a gluten-free baking blend. Be mindful that baking powders and certain blends may alter texture slightly, so look for blends specifically labeled for baking to maintain the tender crumb.
How do I prevent the streusel topping from sinking?
Make sure your streusel is coarse and cold before sprinkling it on top. Also, be gentle when mixing the batter and avoid overfilling muffin cups. This prevents the topping from sinking too much and helps it bake into a crunchy, delightful finish.
Can I add fruit like blueberries to the batter?
Absolutely! Fresh or frozen blueberries make a fantastic addition and add bursts of juicy sweetness. Fold them gently into the batter just before filling muffin cups to avoid overmixing and bleeding color.
Final Thoughts
There’s something truly special about Grandma’s Coffee Cake Muffins Recipe—it evokes memories while creating new delicious moments in your kitchen. With easy-to-find ingredients and straightforward steps, these muffins promise a comforting, nostalgic treat every time you bake them. So go ahead and give them a try; your taste buds and anyone lucky enough to share them with you will thank you!
Print
Grandma’s Coffee Cake Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Grandma’s Coffee Cake Muffins are tender, moist, and bursting with cinnamon flavor, topped with a buttery cinnamon streusel. These classic muffins are perfect for breakfast or an afternoon snack, combining a rich sour cream batter with a crumbly, sweet topping baked to golden perfection.
Ingredients
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 work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside this streusel topping.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, sour cream, eggs, vanilla extract, and milk until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Add Streusel Topping: Sprinkle a generous amount of the prepared streusel topping evenly over each muffin cup.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean and the tops are golden brown.
- Cool: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely or enjoy warm.
Notes
- Use cold butter for the streusel topping to ensure a crumbly texture.
- Do not overmix the batter to keep the muffins light and tender.
- For extra moisture, you can substitute sour cream with Greek yogurt.
- The muffins keep well stored in an airtight container for up to 3 days and freeze well for up to 1 month.
- Check doneness with a toothpick as ovens may vary.
