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
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 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.
