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Coffee Cake Muffins with Cinnamon Streusel Swirl

Coffee cake muffins with a thick cinnamon streusel crown and a bakery-height domed top. A cinnamon brown sugar ribbon swirls through the center for moist, tender bakery-style muffins.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the streusel
  • 0.5 cup all-purpose flour
  • 0.333 cup brown sugar
  • 1 tsp cinnamon
  • 4 tbsp cold butter, cubed
For the muffins
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.667 cup sugar
  • 2 large eggs
  • 0.5 cup sour cream
  • 0.333 cup milk
  • 0.333 cup vegetable oil
  • 1 tsp vanilla extract
For the cinnamon swirl
  • 2 tbsp brown sugar
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F and line a muffin tin with paper liners.
  2. Make streusel by mixing all-purpose flour, brown sugar, and cinnamon, then cut in cold butter until crumbly; set aside.
  3. Make swirl by mixing brown sugar and cinnamon together.
Make the batter
  1. Whisk all-purpose flour, baking powder, baking soda, salt, and cinnamon in a bowl.
  2. In another bowl, beat sugar, eggs, sour cream, milk, vegetable oil, and vanilla extract, then fold into the flour mixture until just combined.
Assemble and bake
  1. Fill muffin cups 1/3 full, then add a pinch of cinnamon swirl.
  2. Fill to 2/3 with more batter, top each with streusel, and bake for 20–22 minutes at 375°F until golden and domed.

Notes

For bakery-height muffins, keep the butter cold when making the streusel so the crumbs stay thick. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days; rewarm briefly in the oven. Freezing is yes: cool completely, freeze up to 2 months, and thaw/reheat. For a dairy-light swap, use plain Greek yogurt in place of sour cream with the same amount.