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5.0 from 48 votes

Coffee Cake Muffin Recipe

This easy Coffee Cake Muffin Recipe is perfect for brunch, breakfast, or as a food gift. No need to fight over the biggest slice; all of these walnut-studded cinnamon muffins are equally-sized and over-the-top delicious.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 16 muffins
Calories: 301 kcal
Course: Dessert
Cuisine: American

Ingredients

For the topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter (see note 1)
  • 4 tablespoons walnuts chopped (see note 2)
For the muffins:
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup granulated sugar
  • 5 tablespoons butter softened
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 cup sour cream (see note 3)

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Line muffin cups with paper liners and coat with nonstick spray.
  2. To make the topping, in a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; set topping aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another bowl, beat sugar, butter, and oil, until light and fluffy. Beat in eggs, one at a time, until incorporated. 
  4. Stir in sour cream. Add to flour mixture and stir just until moistened. Batter should be lumpy.
  5. Spoon half of the batter into the prepared muffin tin, filling each one-third full. Top with half of the topping, the remaining batter, and the remaining topping. 
  6. Bake until golden and a wooden toothpick inserted in center comes out clean, about 25 minutes. Cool in muffin cups on a wire rack for 5 minutes.

Notes

  • Butter: You'll need 9 tablespoons total; 4 cold to cut into the streusel mixture, plus 5 softened for the cake batter. Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
  • Walnuts: The nutty flavor and crunchiness makes the streusel irresistible. Pecans would also work wonderfully.
  • Sour cream: In addition to the butter and oil, 1 cup of sour cream is key to score a super-tender and moist cake texture. Full-fat plain Greek yogurt can also do the trick.
  • Yield: This recipe makes 16 regular-sized muffins, ideal for a breakfast buffet, a weekday breakfast with yogurt or eggs, or in a basket as a food gift for a host, new parent, or neighbor.
  • Storage: Store these muffins at room temperature for 2 to 3 days.

Nutrition Information

Serving 1 muffin Calories 301kcal (15%) Carbohydrates 37g (12%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 10g (50%) Trans Fat 1g Cholesterol 45mg (15%) Sodium 183mg (8%) Potassium 74mg (2%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 317IU (6%) Vitamin C 1mg (1%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 16muffins

Amount Per Serving

Calories 301

% Daily Value*

Serving 1 muffin
Calories 301kcal 15%
Carbohydrates 37g 12%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 45mg 15%
Sodium 183mg 8%
Potassium 74mg 2%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 317IU 6%
Vitamin C 1mg 1%
Calcium 64mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.