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Overhead shot of a coffee cake muffin with cinnamon streusel topping, drizzled with white glaze.

Bakery-Style Coffee Cake Muffins

Moist, tender muffins with a buttery crumb topping, cinnamon swirl, and vanilla glaze, made from scratch with sour cream and buttermilk.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 47 minutes
Course Breakfast
Cuisine American
Servings 12 servings

Ingredients
  

For the Buttery Crumb Topping

  • 1/2 cup all-purpose flour 57g
  • 1/4 cup granulated sugar 50g
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter melted, 57g

For the Cinnamon Sugar Layer

  • 1/3 cup granulated sugar 50g
  • 1 1/2 teaspoons ground cinnamon

For the Muffins

  • 3 cups all-purpose flour 361g
  • 3 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature, 113g
  • 1 cup granulated sugar 198g
  • 1/4 cup light brown sugar packed, 53g
  • 2 large eggs plus 1 egg yolk at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup buttermilk 113g
  • 1/2 cup full-fat sour cream 113g

For the Glaze

  • 1 cup confectioners' sugar sifted, 113g
  • 2 to 3 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Assembly

Instructions
 

For the Buttery Crumb Topping

  • Make crumble topping:

    In a medium bowl, whisk together 1/2 cup flour, 1/4 cup sugar, 1/2 tsp cinnamon, and 1/8 tsp salt. Pour in 1/4 cup melted butter and stir until barely combined. Put aside; the mixture will soak up the butter and turn crumbly.

For the Cinnamon Sugar Layer

  • Mix cinnamon sugar:

    In a small bowl, mix 1/3 cup sugar with 1 1/2 tsp cinnamon. Reserve.

For the Muffins

  • Preheat oven and prep pan:

    Set oven to 400°F (205°C). Insert paper liners into a 12-cup muffin pan.

  • Whisk dry ingredients:

    In a large bowl, whisk 3 cups flour, 3 tsp baking powder, 1/2 tsp cinnamon, and 1/2 tsp salt. Reserve.

  • Cream butter and sugars:

    Using a stand mixer fitted with the paddle attachment or a hand mixer, cream 1/2 cup butter, 1 cup sugar, and 1/4 cup brown sugar on medium-low speed until pale and fluffy, roughly 3 minutes. Beat in eggs and yolk one at a time, ensuring each is fully incorporated. Mix in 1 1/2 tsp vanilla, 1/2 cup buttermilk, and 1/2 cup sour cream. Lower speed to low and slowly add the flour mixture, blending only until incorporated; avoid overmixing.

For the Glaze

  • Prepare glaze:

    In a small bowl, whisk 1 cup confectioners' sugar, 2-3 tbsp buttermilk, 1 tsp vanilla, and 1/8 tsp salt until smooth. Thin with extra buttermilk or thicken with more sugar as desired.

Assembly

  • Layer batter and filling:

    Drop a generous spoonful of batter into each muffin cup and spread to the edges. Evenly distribute the cinnamon sugar over the batter, mounding it in the center. Cover with the remaining batter, then use a greased spoon to nudge the batter down the sides, sealing the cinnamon sugar inside.

  • Add crumble topping:

    Sprinkle the crumble topping over the muffins, heaping it in the center. Gently press the streusel into the batter.

  • Bake and cool muffins:

    Bake for 20-22 minutes, until the tops are lightly golden and a toothpick inserted into the center emerges clean. Let the muffins cool in the pan on a wire rack for 10 minutes, then transfer to a serving plate.

  • Drizzle glaze and serve:

    Drizzle the glaze over each muffin and serve while warm.
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