The very best coffee cake and cinnamon streusel, delivered in muffin form!

This is the exact same recipe as my coffee cake loaf but doubled and baked in jumbo muffin form! This coffee cake features a delicious cinnamon streusel layer in the middle that is almost fudgy. On top, there’s another layer of streusel, creating a delightful texture that’s simply irresistible. Each bite offers the warm, comforting flavors of cinnamon and sugar—it’s incredible!

One of the best aspects of this coffee cake is how easy it is to make. You can bake it as a classic loaf or as muffins, making it a versatile option for any occasion. If you choose to make muffins, these will be the perfect ‘bakery style’ muffins! See notes for how to achieve this!

As the cake bakes, the streusel on top sinks into the middle, giving it a lovely crispy texture that contrasts perfectly with the soft, tender cake. The swirl of cinnamon streusel in the center not only enhances the flavor but also makes for an appealing presentation. It’s a low-effort showstopper that will impress your family and friends without requiring hours in the kitchen.

This coffee cake is perfect for a mid-day treat or a light dessert. Whether you’re hosting a brunch or simply craving something sweet, this coffee cake is perfect for any occasion!

Coffee Cake Muffins

5 from 6 votes

Prep Time 30

Cook Time 40

Yield 6 Jumbo Muffins

Ingredients

Streusel

135 g Dark Brown Sugar
95 g All-Purpose Flour
10 g Cinnamon
85 g Salted Butter, cold & cubed

Cake

332 g All-Purpose Flour
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
226 g Salted Butter, softened
300 g White Sugar
4 Large Eggs
7 tsp Vanilla Extract
240 g Full-Fat Sour Cream
4 tbsp Whole Milk

Instructions

Streusel

Combine brown sugar, all-purpose flour and cinnamon, gently whisk to incorporate
135 g Dark Brown Sugar
95 g All-Purpose Flour
10 g Cinnamon
Add the cold cubed butter and use either a pastry cutter or your hands (I find my hands work best) and mix until you have the consistency of sand, pea sized butter chunks will also do.
85 g Salted Butter
Cover and place the bowl in the fridge until needed.

Cake

Line a jumbo muffin tin with tulip liners and gently butter the uncovered sides of the dish.
Preheat oven to 350°.
Whisk flour, baking powder, baking soda and salt. Set aside.
332 g All-Purpose Flour
2 tsp Baking Powder
½ tsp Salt
½ tsp Baking Soda
Using either stand mixer or a hand mixer, in a separate bowl, beat the butter and sugar until smooth and pale.
226 g Salted Butter
300 g White Sugar
Add the eggs and vanilla and beat to combine. Add the sour cream and beat to incorporate.
4 Large Eggs
7 tsp Vanilla Extract
240 g Full-Fat Sour Cream
Combine the wet and dry ingredients and beat gently to mix. While mixing, add the whole milk to help ensure everything is incorporated.
4 tbsp Whole Milk
Put half of the batter at the bottom of the muffin tin and cover with half of the streusel mixture.
Cover with the remaining batter, using an offset spatula to gently spread it to the edges, and top with the remaining streusel.
Bake for 40 minutes, or until cake has totally set. The toothpick technique may be a little deceiving as the streusel in the middle melts and may stick to the toothpick.
When done, remove and allow to cool completely on a cooling rack.

Notes

As mentioned, this is the same recipe has my coffee cake loaf. Both are delicious, I guess the only difference is the method of consumption! You will most likely have a small amount extra streusel… but better to have extra than not enough!