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Homemade Coffee Cake Muffin Recipe photo

Coffee Cake Muffin Recipe

These Coffee Cake Muffins are a must-try! With a tender crumb and crunchy topping, they’re perfect for any time of day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter melted
  • 4 tablespoons walnuts chopped
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 units eggs
  • 1 cup sour cream

Equipment

  • Muffin tin
  • Paper liners
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Cooling rack

Method
 

Method:
  1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prevent the muffins from sticking.
  2. In a small bowl, combine 1/2 cup all-purpose flour, 1/2 cup brown sugar, and 1 teaspoon ground cinnamon. Add 4 tablespoons of melted butter and 4 tablespoons of chopped walnuts. Mix until crumbly and set aside.
  3. In a large mixing bowl, whisk together 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, and 1/4 teaspoon ground ginger.
  4. In another bowl, beat together 1 cup granulated sugar, 5 tablespoons softened butter, and 1/3 cup vegetable oil until light and fluffy.
  5. Add the 2 eggs, one at a time, mixing well after each addition. Then, stir in 1 cup of sour cream until fully combined.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the topping generously over each muffin.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a cooling rack.

Notes

  • These muffins can be stored in an airtight container at room temperature for up to 3 days.
  • Freeze individually wrapped muffins for up to 3 months for a quick breakfast option.
  • Feel free to customize with chocolate chips or dried fruits for added flavor!