This post may contain affiliate links. Please see my disclosure policy.
These bakery style sour cream coffee cake muffins are cozy and delicious, with a cinnamon sugar ribbon and buttery crumb topping. Made with sour cream (for richness) and melted butter (for ease), top the cake-like muffins with a drizzle of vanilla glaze for the best breakfast. Recipe yields 12 muffins.
There’s nothing better than a batch of freshly baked muffins. Inspired by my streusel-topped sour cream coffee cake recipe, these soft and buttery cinnamon coffee cake muffins taste like individual servings of homemade coffee cake.
Best of all, the stir together muffins come together in about 30 minutes, no stand mixer or special equipment required. The next time you crave a slice of coffee cake, try these crumb-topped muffins!
How to Make Coffee Cake Muffins
Make crumb topping: Combine all-purpose flour, granulated sugar, cinnamon, and salt in a small bowl. Whisk together to combine.
Add melted butter and vanilla extract, and toss mixture with a fork until completely incorporated and mixture is crumbly. Chill crumb topping in the freezer for 10 minutes.
Make muffins: Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl.
Combine milk, sour cream, melted butter, egg, and vanilla extract in a medium bowl. Whisk together to combine.
Add wet ingredients to dry ingredients and fold in with a spatula just until incorporated.
Fill each prepared muffin cup with a scoop of muffin batter and sprinkle with cinnamon sugar mixture.
Top with remaining muffin batter and sprinkle evenly with chilled crumble topping.
For tall, bakery-style muffins begin by baking for 5 minutes at 425°F. Then, reduce the oven temperature to 350°F and continue baking for 14 to 15 minutes, until tops spring back to the touch.
Let muffins cool for 5 minutes in the pan before transferring to a wire rack to cool completely. Once cool, drizzle with vanilla glaze and enjoy!
More favorite homemade muffin recipes:
Print
Sour Cream Coffee Cake Muffins (Bakery Style)
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Sour cream coffee cake muffins with a cinnamon sugar ribbon and buttery crumb topping taste just like homemade coffee cake! Made with sour cream (for richness) and melted butter (for ease), top the cake-like muffins with a drizzle of vanilla glaze for the best breakfast.
Ingredients
Crumb Topping
- 2/3 cup (93 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup (56 g) unsalted butter, melted
- 1/2 tsp (2 g) vanilla extract
Muffins
- 1 1/2 cups (210 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 tsp (5 g) baking powder
- 1 tsp (6 g) baking soda
- 1/2 tsp (3 g) salt
- 1/3 cup (80 g) milk, at room temperature
- 1 cup (240 g) sour cream, at room temperature
- 1/4 cup (56 g) unsalted butter, melted and slightly cooled
- 1 large egg (50 g), lightly beaten
- 2 tsp (8 g) vanilla extract
Cinnamon Sugar Ribbon
- 2 Tbsp (24 g) granulated sugar
- 2 Tbsp (24 g) light brown sugar
- 1/2 tsp cinnamon
Vanilla Glaze
- 1 Tbsp (14 g) unsalted butter, melted
- 1/8 tsp salt
- 1 tsp (4 g) vanilla extract
- 1 cup (120 g) powdered sugar
- 2 Tbsp (30 g) milk
Instructions
- Preheat oven to 425°F and line a 12-cup standard muffin pan with paper liners; spray liners lightly with nonstick cooking spray.
- Make crumb topping: Combine flour, sugar, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until completely incorporated and mixture is crumbly. Chill topping in the freezer until needed.
- Make muffins: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Combine milk, sour cream, melted butter, egg, and vanilla in a medium bowl. Add sour cream mixture to flour mixture and fold in just until incorporated – the muffin batter will be thick.
- Cinnamon swirl: Combine sugar, brown sugar, and cinnamon in a small bowl. Fill each baking cup with one scoop of muffin batter. Top with 1 teaspoon of cinnamon sugar mixture, then top with remaining batter and sprinkle evenly with crumb topping.
- Bake muffins: Place muffin pan in the oven and bake for 5 minutes at 425°F. Without opening the oven door, reduce temperature to 350°F and continue baking for another 14 to 15 minutes (for a total baking time of 19 to 20 minutes) or until muffins are golden, tops spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Muffins are done baking when the internal temperature reaches 200°F.
- Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
- Make glaze: Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over cooled muffins and let set.
- Store muffins in an airtight container at room temperature overnight.
Notes
Sour cream: Full fat sour cream adds so much moisture and richness to these muffins. If you don’t have sour cream on hand, you can also use full fat Greek yogurt.
Nuts: Feel free to add up to 1/4 cup finely chopped pecans or walnuts to the crumb topping.
Freeze muffins: Wrap leftover muffins tightly in plastic wrap and place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor. When you’re ready to enjoy, reheat in a warm oven (325°F) for 10 minutes or until heated through before serving.
This was such a chore. Just make a real coffee cake and if you decide to give this a try, don’t make it with kids.
Hi Christie, thanks for sharing this feedback. I’m sorry to hear that the muffins felt like a chore – that’s never the goal. Coffee cake muffins can be a bit more involved with the layers and topping, so I totally understand that it may not be the easiest project. If you’re ever looking for a simpler, kid-friendly baking project, I recommend my banana bread muffins with chocolate chips. They’re a hit with both kids and adults!
Delicious, moist, easy, and tastes like I went to my local bakery and got them fresh out of the oven.
I messed up in step 3 (i misread and added everything together from this step in one bowl.) But they still turned out 10/10. I am going to try another recipe next time of yours and cannot wait to do so!
Great to hear this, thank you Brianna!
Made these for Easter and they were so good.
Thank you, Vicky!
When you say “one scoop” is that approximately 2tbs? Want to make sure I portion out the batter correctly. Excited to make these! Thanks!
Hi Julie, one scoop is approximately 1.5 tablespoons of batter using a medium cookie scoop. Hope that helps!
Incredible muffins made them for my family and they were a huge hit. Have you ever made large ones and if so how did you adjust the cooking time?
Tks Tony
Thanks so much, Tony! I don’t have a jumbo muffin pan but a few readers have made them jumbo with success. I’d start by extending the total bake time by 5 minutes and then checking for doneness. If you have an instant read thermometer, bake until the internal temperature reaches 200°F.
Amazing muffins, my kids love them!
Very good taste. The crumb topping was a bit too much. When I make them again I’ll cut that part of the recipe in half. Other than that they were really good. Thanks!
Great to hear this, thank you for sharing!
The best muffins! I need to store them longer than overnight, but I don’t want to freeze them. Will putting them in the refrigerator effect the texture?
Thanks so much, Brittany! You should be ok storing them in an airtight container in the refrigerator. Reheat in a warm oven (300°F) before serving.
FANTASTIC! I added finely finely chopped pecans. I used jumbo muffin liners which yielded 6 muffins). Thank you Laura for this recipe. I shared it with my FB friends.
Gorgeous muffins, thank you for sharing!
Did you have to adjust the time when making them jumbo? I’d like to do this but am worried I’ll undercook them. Thank you!
Hi Alicia, yes you’ll need to add more baking time. I’d start at extending the total bake time by 5 minutes. If you have an instant read thermometer, bake until the internal temperature reaches 200°F.
These are AMAZING!!!!!!! BEST MUFFIN EVER.
Could I add diced apples for a fall twist? How much should I add?
Thanks so much, Meghan! I’d try about 3/4 to 1 cup peeled and finely diced apple.
Arguably the best muffins I’ve ever baked. Moist, wonderful flavor, beautiful texture. Going to have to try the rest of your muffin recipes 🩵 The nice thing is there was enough of everything, cinnamon ribbon, crumb topping and glaze! I’ve made other recipes that I’ve had to double some things to finish
Thrilled to hear this, thank you Marian! 🙂
This is a fabulous recipe. My whole family and guests love these muffins!
Gorgeous muffins! Thanks so much for sharing, Diane. 🙂