Coffee Cake Muffins Recipe

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Coffee Cake Muffins

Recipe Summary

prep: 30 mins

total: 55 mins

Yield: Makes 12 jumbo muffins

Ingredients

For the Muffins

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans

1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans

2 teaspoons baking powder

1 teaspoon baking soda

1 cup sour cream

1 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

Confectioners’ sugar (optional)

For the Streusel Topping

1 cup packed dark-brown sugar

1 cup all-purpose flour, (spooned and leveled)

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

Gallery

Coffee Cake Muffins

Recipe Summary

prep: 30 mins

total: 55 mins

Yield: Makes 12 jumbo muffins

Gallery

Coffee Cake Muffins

Recipe Summary

prep: 30 mins

total: 55 mins

Yield: Makes 12 jumbo muffins

Recipe Summary

prep: 30 mins

total: 55 mins

Yield: Makes 12 jumbo muffins

prep: 30 mins

total: 55 mins

prep:

30 mins

total:

55 mins

Yield: Makes 12 jumbo muffins

Makes 12 jumbo muffins

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
Confectioners’ sugar (optional)
1 cup packed dark-brown sugar
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

Directions

Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.

Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.

Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.

Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners’ sugar, if desired.

Reviews (24)

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390 Ratings

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Reviews (24)

Add Rating & Review

390 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

390 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

390 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

390 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
75
4 star values:
118
3 star values:
130
2 star values:
56
1 star values:
11

Martha Stewart Member

Rating: 5 stars

11/08/2018

                This is my favorite muffin recipe of all time.  I love it, and when I make it for others, the muffins disappear in a heartbeat.  I make regular size muffins, so 24 baked for 18-22 minutes.

Martha Stewart Member

Rating: 5 stars

02/06/2018

                What worked was the flavor.  Mine was not in any way greasy.  I messed up because I put the butter in cold and the cold sour cream.  I had to wait for the butter to soften, or if I had mixed the butter and sugar first before adding the sour cream it would have worked. I hadn't wanted to wait for room temp butter. I read once that softening butter in the micro breaks down the fat and makes your baking greasy.   I didn't have enough batter to fill up the jumbo size muffin tins so I was wondering if that was a mistake, but I think it wasn't they just are supposed to be filled up it looks like by the picture.  The two that I filled up were much bigger than the picture shows.  I will definitely make these again.  And I liked using the jumbo tins.

Martha Stewart Member

Rating: Unrated

08/30/2014

                There is way too much fat in this recipe.  Between the butter in the cake, crumbs and the sour cream... When they are done, there is a greasy film on your fingers.  They are good, but I would like to experiment with decreasing the fat.  I wonder if that would help the problem of the sinkhole in the middle and the crumbs falling into the dough.  It happens every time I make these.  If I can't figure it out, I may move on to another recipe.

Martha Stewart Member

Rating: 5 stars

01/31/2014

                These muffins are perfect!  Not sure about people having problems, maybe they didn't follow the directions?  I use standard muffin tins with liners & they come out perfect every time!

Martha Stewart Member

Rating: Unrated

12/16/2013

                Yikes, 1 and 1/2 Tablespoons of butter per muffin. Way too much fat.

Martha Stewart Member

Rating: Unrated

08/11/2013

                These muffins are not worth the time required.  The streusel melts (which means it's not a streusel), needs more cinnamon for flavor, greasy due to melted streusel.  Will not be making again.

Martha Stewart Member

Rating: Unrated

10/17/2012

                These are officially my favorite muffins. I add a cup of natural applesauce and it turned out incredibly moist. I lined the jumbo cupcake pans with parchment paper and they look great.

Martha Stewart Member

Rating: Unrated

11/08/2011

                My crumble also melted. They are tasty but I will continue to look for a good coffee cake recipe. The were not quite what I expected.

Martha Stewart Member

Rating: Unrated

08/15/2010

                I used nonfat plain yogurt instead of sour cream and they tasted great! I didn't have jumbo muffin tins, so I used an 8x8 pan and they came out good.

Martha Stewart Member

Rating: Unrated

01/12/2010

                great muffin...very tender and caramely...the recipe made fewer muffins then it should have as another poster said but really great!

Martha Stewart Member

Rating: Unrated

09/21/2009

                Did anyone have problems with their crumbs melting?  My beautiful crumbs were gone!  Any suggestions?

Martha Stewart Member

Rating: Unrated

07/10/2009

                I just made these this weekend for a group meeting, and everybody loved them! I layered the streusel throughout the muffin batter, and it gave it a lovely sweet-buttery taste all the way through. I also made a second batch, only this time I added craisins and it was delicious! Great bake!

Martha Stewart Member

Rating: Unrated

12/21/2008

                Hello Samantha, that's true, there isn't any coffee in coffee cakes, it is just named "coffee cakes" coz it's good when it is eaten w/ coffee...I've learned this in my baking class...

Martha Stewart Member

Rating: Unrated

12/21/2008

                did i missed something? the name of this recipe is COFFEE cake muffin, but there is no coffee in the recipe, anything wrong?

Martha Stewart Member

Rating: Unrated

12/11/2008

                I've baked this twice cos everybody raved about them. I doubled the cinnamon and it tasted just right. I see myself baking this again and again. Btw, I reduced the sugar by half.

Martha Stewart Member

Rating: Unrated

11/02/2008

                I added twice the amount of cinnamon for the crumbs and they were delicious. Watch out as the cinnamon is listed in the ingredients, but NOT mentioned in the actual recipe!!! Maybe that's why your muffins came out bland.

Martha Stewart Member

Rating: Unrated

09/29/2008

                Mine turned out pretty bland and yes the jumbo tins definitely gave a better result.  If I were to ever make these again I would cut back on the salt and add apples or coffee or something to give them a little more interest.

Martha Stewart Member

Rating: Unrated

09/26/2008

                Cake was bland and flavorless. Would not recommend. I'm going back to the tried-and-true Bisquick recipe.

Martha Stewart Member

Rating: Unrated

08/25/2008

                Neenoh, I had the same problem.  I made the recipe twice and they did not turn out at all!  I know my baking powder and soda are not expired, so that's not it.  Also, no way did the butter mixture ever get "light and fluffy"...If I add the sour cream later, would that work?  Arrg!  Somebody help!!

Martha Stewart Member

Rating: Unrated

07/18/2008

                After reading all the great reviews on these muffins I could'nt wait tomake them well I made them today and they did'nt raise up very well.What could I have done wrong ? THEY SEEMED TO SINK IN THE MIDDLE please help.( they tasted pretty good but did't look good.

Martha Stewart Member

Rating: Unrated

06/21/2008

                these were sooo good. After I started making the muffins I relized I had no sour cream so I substuted whipped cream cheese and it turned out great!5 stars!

Martha Stewart Member

Rating: Unrated

04/27/2008

                These muffins turned out great, but using my Wilton muffin pans it only yielded 9 muffins.  There was not enough batter for 12.

Martha Stewart Member

Rating: Unrated

04/26/2008

                These muffins were delicious!

Martha Stewart Member

Rating: Unrated

03/31/2008

                Delicious but your must use jumbo muffin tins. The smaller sized tins aren't suitable for this muffin recipe.

Martha Stewart Member

Rating: 5 stars

11/08/2018

                This is my favorite muffin recipe of all time.  I love it, and when I make it for others, the muffins disappear in a heartbeat.  I make regular size muffins, so 24 baked for 18-22 minutes.

Rating: 5 stars

02/06/2018

                What worked was the flavor.  Mine was not in any way greasy.  I messed up because I put the butter in cold and the cold sour cream.  I had to wait for the butter to soften, or if I had mixed the butter and sugar first before adding the sour cream it would have worked. I hadn't wanted to wait for room temp butter. I read once that softening butter in the micro breaks down the fat and makes your baking greasy.   I didn't have enough batter to fill up the jumbo size muffin tins so I was wondering if that was a mistake, but I think it wasn't they just are supposed to be filled up it looks like by the picture.  The two that I filled up were much bigger than the picture shows.  I will definitely make these again.  And I liked using the jumbo tins.

Rating: Unrated

08/30/2014

                There is way too much fat in this recipe.  Between the butter in the cake, crumbs and the sour cream... When they are done, there is a greasy film on your fingers.  They are good, but I would like to experiment with decreasing the fat.  I wonder if that would help the problem of the sinkhole in the middle and the crumbs falling into the dough.  It happens every time I make these.  If I can't figure it out, I may move on to another recipe.

Rating: Unrated

Rating: 5 stars

01/31/2014

                These muffins are perfect!  Not sure about people having problems, maybe they didn't follow the directions?  I use standard muffin tins with liners & they come out perfect every time!

Rating: Unrated

12/16/2013

                Yikes, 1 and 1/2 Tablespoons of butter per muffin. Way too much fat.

Rating: Unrated

08/11/2013

                These muffins are not worth the time required.  The streusel melts (which means it's not a streusel), needs more cinnamon for flavor, greasy due to melted streusel.  Will not be making again.

Rating: Unrated

10/17/2012

                These are officially my favorite muffins. I add a cup of natural applesauce and it turned out incredibly moist. I lined the jumbo cupcake pans with parchment paper and they look great.

Rating: Unrated

11/08/2011

                My crumble also melted. They are tasty but I will continue to look for a good coffee cake recipe. The were not quite what I expected.

Rating: Unrated

08/15/2010

                I used nonfat plain yogurt instead of sour cream and they tasted great! I didn't have jumbo muffin tins, so I used an 8x8 pan and they came out good.

Rating: Unrated

01/12/2010

                great muffin...very tender and caramely...the recipe made fewer muffins then it should have as another poster said but really great!

Rating: Unrated

09/21/2009

                Did anyone have problems with their crumbs melting?  My beautiful crumbs were gone!  Any suggestions?

Rating: Unrated

07/10/2009

                I just made these this weekend for a group meeting, and everybody loved them! I layered the streusel throughout the muffin batter, and it gave it a lovely sweet-buttery taste all the way through. I also made a second batch, only this time I added craisins and it was delicious! Great bake!

Rating: Unrated

12/21/2008

                Hello Samantha, that's true, there isn't any coffee in coffee cakes, it is just named "coffee cakes" coz it's good when it is eaten w/ coffee...I've learned this in my baking class...  


                    
                did i missed something? the name of this recipe is COFFEE cake muffin, but there is no coffee in the recipe, anything wrong?

Rating: Unrated

12/11/2008

                I've baked this twice cos everybody raved about them. I doubled the cinnamon and it tasted just right. I see myself baking this again and again. Btw, I reduced the sugar by half.

Rating: Unrated

11/02/2008

                I added twice the amount of cinnamon for the crumbs and they were delicious. Watch out as the cinnamon is listed in the ingredients, but NOT mentioned in the actual recipe!!! Maybe that's why your muffins came out bland.

Rating: Unrated

09/29/2008

                Mine turned out pretty bland and yes the jumbo tins definitely gave a better result.  If I were to ever make these again I would cut back on the salt and add apples or coffee or something to give them a little more interest.

Rating: Unrated

09/26/2008

                Cake was bland and flavorless. Would not recommend. I'm going back to the tried-and-true Bisquick recipe.

Rating: Unrated

08/25/2008

                Neenoh, I had the same problem.  I made the recipe twice and they did not turn out at all!  I know my baking powder and soda are not expired, so that's not it.  Also, no way did the butter mixture ever get "light and fluffy"...If I add the sour cream later, would that work?  Arrg!  Somebody help!!

Rating: Unrated

07/18/2008

                After reading all the great reviews on these muffins I could'nt wait tomake them well I made them today and they did'nt raise up very well.What could I have done wrong ? THEY SEEMED TO SINK IN THE MIDDLE please help.( they tasted pretty good but did't look good.

Rating: Unrated

06/21/2008

                these were sooo good. After I started making the muffins I relized I had no sour cream so I substuted whipped cream cheese and it turned out great!5 stars!

Rating: Unrated

04/27/2008

                These muffins turned out great, but using my Wilton muffin pans it only yielded 9 muffins.  There was not enough batter for 12.

Rating: Unrated

04/26/2008

                These muffins were delicious!

Rating: Unrated

03/31/2008

                Delicious but your must use jumbo muffin tins. The smaller sized tins aren't suitable for this muffin recipe.

All Reviews for Coffee Cake Muffins

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Coffee Cake Muffins

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery#

Recipe Summary#

Ingredients#

#

#

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Gallery

Recipe Summary

Ingredients