I made Homemade Coffee Cake Muffins that tuck a ribbon of cinnamon into a tender, moist crumb beneath a buttery streusel topping, and I can’t wait to share the small secret that makes them stand out.

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I can’t resist testing recipes that turn classic coffee cake into something you can grab for breakfast. These Homemade Coffee Cake Muffins came from one of those late night cravings; I fold a simple muffin batter with a generous cinnamon swirl so you get a ribbon of spice in each bite.

They bake up tender and moist, and somehow feel more urgent than a full cake, like hey eat me now. I always worry the swirl will sink but when it works it feels like winning, and yes I probably eat more than one warm right out of the tin.

Ingredients

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All purpose flour Gives structure and carbs not much fiber makes muffins tender
Granulated sugar Sweetens deeply quick energy little nutrients balances other flavors
Unsalted butter Adds richness fat for moisture and flavor gives a tender crumb
Sour cream or yogurt Makes batter tangy and moist adds protein and a soft texture
Eggs Bind ingredients add protein and lift they help structure and color
Cinnamon Gives warm spice little calories brings aroma and sweet perception
Brown sugar Adds caramel notes and moisture slightly more minerals than white sugar
Walnuts or pecans Optional crunch healthy fats some protein adds bitter nutty contrast

Ingredient Quantities

Muffin batter

2 cups all purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup unsalted butter, melted and cooled

1 cup sour cream or plain yogurt, i usually use sour cream

2 large eggs, room temperature

1 teaspoon vanilla extract

1/3 cup milk (whole or 2%)

Cinnamon swirl

1/3 cup packed light brown sugar

1 tablespoon ground cinnamon

1 tablespoon unsalted butter, melted

Streusel topping

1/2 cup all purpose flour

1/3 cup packed light brown sugar

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon fine salt

6 tablespoons unsalted cold butter, cut into small pieces

1/2 cup chopped walnuts or pecans, optional

How to Make this

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1. Preheat oven to 375 F (190 C) and line a 12 cup muffin tin with liners or grease the cups; let your 2 large eggs come to room temp while you work.

2. Whisk together the dry muffin ingredients: 2 cups all purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt.

3. In another bowl mix the wet: 1/2 cup unsalted butter melted and cooled, 1 cup sour cream (or plain yogurt, i usually use sour cream), 2 large eggs, 1 teaspoon vanilla extract and 1/3 cup milk. Pour the wet into the dry and stir just until combined; dont overmix or the muffins get tough.

4. Make the cinnamon swirl by stirring 1/3 cup packed light brown sugar with 1 tablespoon ground cinnamon and 1 tablespoon melted butter until it forms a slightly sandy paste.

5. Make the streusel: combine 1/2 cup all purpose flour, 1/3 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt. Cut in 6 tablespoons cold unsalted butter with a pastry cutter or your fingers until pea sized crumbs form, then stir in 1/2 cup chopped walnuts or pecans if using. If the butter warms up too much chill the streusel 10 minutes.

6. Assemble the muffins: spoon about 2 tablespoons batter into each cup (roughly 1/3 full), drop about 1 teaspoon of the cinnamon swirl into the middle of each, then top with more batter to about 3/4 full. Use a skewer or butter knife to make a shallow swirl through the cinnamon but dont mix it away.

7. Generously sprinkle streusel on top of each muffin and press down gently so it sticks; dont overfill the tops or the streusel will slide off.

8. Bake at 375 F for 18 to 22 minutes until tops are golden and a toothpick inserted near the center comes out with a few moist crumbs but not raw batter. If your oven runs hot rotate the pan halfway through baking.

9. Let muffins cool in the pan 5 minutes, then transfer to a wire rack; the streusel firms as they cool. Serve warm or room temp. Leftovers keep in an airtight container for 2 days or freeze for longer.

Equipment Needed

1. 12-cup muffin tin, plus paper liners or oil/butter to grease the cups
2. Large mixing bowl and a medium bowl for the wet and dry mixes
3. Measuring cups and measuring spoons (for flour, sugar, cinnamon, etc)
4. Whisk and a rubber spatula or wooden spoon to fold batter (dont overmix)
5. Pastry cutter or two forks to cut the cold butter into the streusel
6. Small bowl and teaspoon for mixing the cinnamon swirl
7. Skewer or butter knife to swirl the cinnamon, and a toothpick to test doneness
8. Wire cooling rack and oven mitts for safe handling when they come out of the oven

FAQ

Q: Can I use yogurt instead of sour cream? A: Yes, plain or Greek yogurt works fine in the same 1 to 1 amount. If your Greek yogurt is super thick, stir in a tablespoon or two of milk so the batter mixes easier. Yogurt gives the same tangy, tender crumb as sour cream, its a great swap.

Q: How do I keep the streusel crunchy and not soggy? A: Make the streusel right before you bake and keep the butter cold when you cut it in so it forms little lumps. Sprinkle it on top just before the muffins go into the oven, and dont overbake the muffins or the topping will darken and soften. Toasting the nuts separately and adding them at the end helps too.

Q: Can I freeze these muffins? A: Totally. Cool completely, then wrap individually in plastic or put in an airtight container. Freeze up to 3 months. Thaw at room temp or zap a wrapped muffin in the microwave for 15 to 30 seconds to warm it up.

Q: Why did my cinnamon swirl sink to the bottom? A: Usually because the swirl was too wet or too heavy, or you mixed it into the batter. Spoon a layer of plain batter, add a thinner layer of cinnamon mix, then top with more batter so the swirl stays in the middle. Dont overfill the cups and bake right away after assembling.

Q: How do I know the muffins are done? A: A toothpick in the center should come out with a few moist crumbs but not raw batter, and the tops should spring back when lightly pressed. If you want a number, most standard muffins take about 18 to 22 minutes but ovens vary.

Q: Can I make mini or jumbo muffins and how do I change the time? A: Yes. Mini muffins bake faster, roughly 10 to 14 minutes, and jumbo muffins need longer, around 22 to 28 minutes. Keep an eye on them and use the toothpick test to be sure.

Coffee Cake Muffins Recipe Substitutions and Variations

(2 cups all purpose flour) Try 2 cups whole wheat pastry flour 1:1 for a nuttier, slightly denser muffin, or swap to a 1:1 gluten free all purpose blend (make sure it has xanthan gum) — may need 1-2 tbsp extra milk if batter seems thick
(1 cup granulated sugar) Swap 1:1 with light brown sugar or coconut sugar for deeper caramel notes and a bit more moisture; maple syrup works too but use about 3/4 cup and cut other liquid by ~2 tbsp
(1 cup sour cream or plain yogurt) Use 1 cup Greek yogurt (same texture) or 1 cup buttermilk for a tangier, lighter crumb; if you pick buttermilk you can skip the 1/3 cup milk or reduce it a bit
(1/2 cup unsalted butter, melted) Replace with 1/2 cup neutral oil (canola/vegetable) for moister muffins, or use 1/3 cup unsweetened applesauce + 2 tbsp oil to cut fat; for the streusel you can use cold coconut oil or vegan butter in the same measure

Pro Tips

1) Let the eggs come to room temp and the melted butter cool down. Room temp eggs mix better and give taller, more tender muffins, and if youre short on time stick the eggs in warm water for 8 to 10 minutes instead of waiting all day.

2) Make the cinnamon swirl a bit thicker than a paste so it doesnt just sink to the bottom. Drop it in the center, then use a skewer to make one shallow swirl, dont overwork it or youll lose the pockets of cinnamon.

3) Keep the streusel butter cold and chill the crumbs if your kitchen is warm. Press the streusel gently onto each top so it sticks, but dont heap it up or it will slide off while baking.

4) Use an oven thermometer and bake on the middle rack. If your oven runs hot rotate once about halfway through, and pull the muffins when a toothpick near the edge comes out with a few moist crumbs not wet batter. Let them cool in the pan 5 minutes so the streusel firms up.