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Cinnamon Streusel Coffee Cake Muffins

Deliciously moist Cinnamon Streusel Coffee Cake Muffins perfect for breakfast, brunch, or a cozy treat. With a sweet cinnamon swirl and crumbly streusel topping, they're a family favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Use unbleached for a rich flavor.
  • 2 teaspoons baking powder Helps muffins rise beautifully.
  • 1/2 teaspoon baking soda Provides a boost for fluffiness.
  • 1/4 teaspoon salt Enhances flavors.
  • 1/2 cup unsalted butter, softened Kerrygold recommended for creamy texture.
  • 3/4 cup granulated sugar The sweet spot!
  • 2 large eggs Room temperature for best mixing.
  • 1 cup sour cream or Greek yogurt For moisture—yogurt gives a tangy twist.
  • 1 teaspoon pure vanilla extract Pure is key for depth of flavor.
For the Cinnamon Swirl
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon
For the Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup unsalted butter, melted Let cool slightly to prevent melting sugar granules.
  • pinch salt A touch to balance sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with butter or nonstick spray.
  2. In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon, and a pinch of salt. Mix well. Drizzle in 1/4 cup melted butter, stirring until crumbly. Set aside.
  3. In a medium bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  4. In a large bowl, cream 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in 2 large eggs one at a time, mixing well after each addition. Whisk in 1 cup sour cream or Greek yogurt and 1 teaspoon vanilla extract until combined.
  6. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Assembly and Baking
  1. Spoon about 1 tablespoon of muffin batter into each muffin cup, add a sprinkle of the cinnamon swirl mixture, then cover with more batter. Top with the cinnamon swirl, swirling gently.
  2. Top each muffin generously with the streusel mixture.
  3. Bake for 18-22 minutes, or until a toothpick comes out clean.
  4. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. Can be frozen unbaked and baked from frozen.