Coffee Cake Muffins

Moist coffee cake muffins with crumbly streusel topping is the perfect breakfast!

I love coffee so much, I start thinking about my morning cup of coffee before I go to bed at night. I get up early so I can enjoy the first mug in peace, before the house gets loud and the day gets busy. The only thing that would make my morning cup of coffee better is one of these warm coffee cake muffins.

I mean, look at that moist center with the thread of cinnamon goodness snaking through. And check out this crumbly streusel top – my favorite part.

Moist coffee cake muffins with crumbly streusel topping is the perfect breakfast!

My kids love anything in muffin form, which is actually a problem here because that means I have to share.

Moist coffee cake muffins with crumbly streusel topping is the perfect breakfast!

Coffee Cake Muffins
Ingredients
For the Streusel
1/2 cup flour
1/2 cup brown sugar
4 tablespoons butter, softened
1 teaspoon cinnamon
For the Muffins
2 1/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
5 tablespoons butter, softened
1/3 cup vegetable oil
2 eggs
1 cup sour cream
Directions
Preheat to 350°F. Line muffin tins with muffin liners or grease with cooking spray and set aside.
Start by making the struesel: combine flour, dark brown sugar, butter, and cinnamon in a small bowl, and using a fork or your fingers mash into a paste that resembles wet sand. Set aside.
For the muffins: In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt and whisk until combined. In a separate bowl mix together butter, oil, and eggs with a fork. Add sour cream and mix until combined.
Gently mix wet ingredients into dry ingredients until mixture until just incorporated. Divide half the batter between the muffin cups, then top with half the streusel mixture. Cover the streusel with the remaining batter, then finish by topping the muffins with the remaining streusel.
Bake the muffins for 25 minutes.
Transfer muffins from the muffin tin to a cooling rack.
Serve warm.
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Moist coffee cake muffins with crumbly streusel topping is the perfect breakfast!

Coffee Cake Muffins
 
Prep time
Cook time
Total time
 
Start the morning off right with a warm coffee cake muffin!
Author:
Serves: 12
Ingredients
For the Streusel:
  • ½ cup flour
  • ½ cup brown sugar
  • 4 TBSP butter, softened
  • 1 tsp cinnamon
For the Muffins:
  • 2¼ cups all-purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • 5 TBSP butter, softened
  • ⅓ cup vegetable oil
  • 2 eggs
  • 1 cup sour cream
Instructions
  1. Preheat to 350°F.
  2. Line muffin tins with muffin liners or grease with cooking spray and set aside.
Start by making the struesel:
  1. Combine flour, dark brown sugar, butter, and cinnamon in a small bowl, and using a fork or your fingers mash into a paste that resembles wet sand. Set aside.
For the muffins:
  1. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt and whisk until combined.
  2. In a separate bowl mix together butter, oil, and eggs with a fork. Add sour cream and mix until combined.
  3. Gently mix wet ingredients into dry ingredients until mixture until just incorporated.
  4. Divide half the batter between the muffin cups, then top with half the streusel mixture. Cover the streusel with the remaining batter, then finish by topping the muffins with the remaining streusel.
  5. Bake the muffins for 25 minutes.
  6. Transfer muffins from the muffin tin to a cooling rack.
  7. Serve warm.

 

Moist coffee cake muffins with crumbly streusel topping is the perfect breakfast!

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