Coffee Cake Muffins (Bakery-Style & Moist)

A whole coffee cake muffin sits on a wite plate with a colored mug on the plate and more muffins in the background.

4.75 from 8 votes

Coffee Cake Muffins (Bakery-Style & Moist)

If you’re looking for soft, tender cinnamon coffee cake muffins, that taste like they came from a bakery case theres no need to look any further. These easy to make from-scratch muffins use only a bowl, a whisk and a few measuring utensils to get the job done with big flavors and a really simple, reliable technique.

Prep Time30

Cook Time20

Course: Muffins

Cuisine: American

Keyword: Cinnamon Streusel Topped Muffins, Coffee Cake Muffins, Crumb Topped Muffins

Servings: muffins

Calories: 302kcal

Author: Helen S. Fletcher

Equipment

2 regular size muffin tin
OR
2 Jumbo size muffin tins

Ingredients

Cinnamon Streusel Topping

3/4 cup all-purpose flour (105 grams)
1/3 cup dark brown sugar (65 grams)
2 teaspoons cinnamon
5 to 6 tablespoons unsalted butter, melted (90 grams)

Coffee Cake Muffin Batter

2 cups all-purpose flour (280 grams)
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup canola or vegetable oil
2 large eggs
1/2 cup buttermilk
1/4 cup sour cream (55 grams)
1 cup dark brown sugar (200 grams)
2 teaspoons vanilla
1/2 cup cinnamon baking chips, optional

Instructions

Cinnamon Streusel

Place the flour, brown sugar and cinnamon in a bowl. Stir with a fork to combine.
Add all but 2 tablespoons of the melted butter and toss with a fork to form crumbs. If the mixture is dry and not forming good crumbs, add additional butter a little at a time until the form. Refrigerate until needed.

Coffee Cake Batter

Preheat the oven to 375°F if baking immediately. Line the wells of 14 regular size muffin tins with paper cups or 7 Jumbo wells. If you only have one pan, hold the extra batter in the fridge and bake it after the first pan is finished and the muffins are removed to cool. Set aside.
Whisk the flour, cinnamon, banking powder, and baking soda together in a medium size bowl and set aside.
In a large bowl, whisk together the oil, eggs, buttermilk, sour cream and vanilla.
Whisk in the brown sugar until smooth..
Mix in the flour mixture. The batter will be very thick. Stir in the cinnamon baking chips.
Fill either of the cups 3/4 full and generously top with the cinnamon streusel. Pat the streusel down gently but do not push it into the muffin. Either bake immediately or for a better looking muffin, refrigerate overnight. Preheat the oven to 375°F.
Bake the smaller muffins for about 20 minutes. Bake the larger muffins about 25 minutes. A tester should come out clean when inserted. If the muffins went into the oven cold, they may need a few more minutes.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

Unless otherwise noted, salt refers to table salt.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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The muffins can and should be held, unbaked, in their muffin tins overnight which makes them perfect for warm, freshly baked treats for breakfast.

By using a whisk instead of a mixer, you ensure they muffins will not be over mixed which is crucial to a tender muffin.

Canola oil is recommended but vegetable oil can also be used.

Because there is brown sugar and buttermilk in the recipe baking soda needs to be present as well as baking powder. It will neutralize the acid in those ingredients.

Light brown sugar can be substitute for the dark.

Nutrition