There’s something about the smell of warm cinnamon and buttery crumb topping that just makes the morning feel a little more special. These coffee cake muffins have quickly become a weekend favorite in my kitchen—soft, tender muffins with just the right amount of sweetness and that classic streusel topping that’s impossible to resist.
If you’re craving that nostalgic bakery-style coffee cake but don’t want to commit to a full cake, these muffins are the perfect solution. They bake up quickly, freeze beautifully, and pair perfectly with your morning cup of coffee (or tea, no judgment here!).
Why You’ll Love These Coffee Cake Muffins
- Crumb-topped perfection – The buttery cinnamon topping bakes into a golden, bakery-style crumble.
- Soft and moist – Thanks to sour cream, the texture is incredibly tender without being overly rich.
- Easy to freeze & reheat – Bake a batch, freeze a few, and warm them up on busy mornings.
- Small batch-friendly – Makes about 6 muffins, but can easily be doubled.
How to Make Coffee Cake Muffins
- Prep your oven and muffin tin
Preheat your oven to 350°F. Line a muffin tin with paper liners or grease well with butter or oil spray. - Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. - Mix the wet ingredients
In a separate bowl, combine softened butter, oil, sugar, egg, sour cream, and vanilla extract. Stir until smooth. - Combine and stir
Add the wet ingredients into the dry ingredients and mix until just combined—be careful not to over mix. The batter should be thick but scoopable. - Scoop into muffin cups
Spoon a heaping tablespoon of batter into each muffin cup. You should get about 6–8 muffins depending on the size. - Make the crumb topping
In a small bowl, mix the flour, sugar, and cinnamon. Add the cold butter and use your hands or a fork to crumble it together until you have pea-sized clumps. - Top and bake
Sprinkle a generous teaspoon of crumb topping over each muffin, covering the tops completely. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean. - Cool and enjoy
Let muffins cool in the tin for about 5 minutes, then transfer to a wire rack. Serve warm for maximum coziness.
Storage Tips
Store your coffee cake muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well—just reheat in the microwave or toaster oven for a fresh-baked feel.
For more muffin ideas, check out my Pumpkin Banana Muffins, Apple Crumb Muffins, or Lemon Cherry Muffins!
Cinnamon Coffee Cake Muffins
Equipment
- Mixing Bowls
- Muffin Pan
- Oven
Ingredients
- 1 cups all-purpose flour
- 1 tsp baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 3 tbsp unsalted butter softened to room temperature
- 3 tbsp canola oil
- 1/4 c granulated sugar
- 1 large egg
- 1/2 c sour cream I prefer @daisybrand
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 c all-purpose flour
- 1/4 c granulated sugar
- 1/2 tsp ground cinnamon
- 3 tbsp unsalted butter cut into small pieces
Instructions
- Preheat oven to 350 and prepare your muffin tin (with wrappers or grease)
- Combine flour, baking powder, baking soda, salt, and cinnamon, sugar and salt
- In a separate bowl, combine butter, oil, egg, sour cream, vanilla and stir together
- Combine wet ingredients into dry ingredients and stir together until batter is uniform
- Scoop ~ heaping tbsp of batter into prepared baking cups (can use muffin wrappers or grease a muffin tin)
- Combine crumb topping ingredients and crumble with your hands until you have crumbs of varying sizes
- Top each (raw) muffin with tsp of crumb topping (top should be covered)
- Bake for 15-20 min or until toothpick comes out clean. Enjoy!
