Delightfully moist and fluffy Coffee Cake Muffins topped with a crumbly streusel, perfect for breakfast or an afternoon treat.

Scale

½ cup (100 g) brown sugar

packed

⅓ cup (40 g) all-purpose flour

1 teaspoon ground cinnamon

¼ cup (60 g) unsalted butter

melted

1½ cups (190 g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup (115 g) unsalted butter

softened

¾ cup (150 g) granulated sugar

2 large eggs

room temperature

1 teaspoon vanilla extract

¾ cup (180 ml) sour cream or plain Greek yogurt

¼ cup (50 g) brown sugar

1 teaspoon ground cinnamon

½ cup (60 g) powdered sugar

1 tablespoon milk

¼ teaspoon vanilla extract

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, mix together all the streusel topping ingredients until crumbly; set aside.
In another bowl, whisk together the flour, baking powder, baking soda, and salt for the muffin batter.
In a mixer, beat the softened butter and granulated sugar until creamy, then add in the eggs and vanilla extract, mixing well.
Gradually incorporate the dry ingredients into the butter mixture, alternating with the sour cream or yogurt until well combined.
If using, combine the brown sugar and cinnamon for the cinnamon swirl, then fold into the muffin batter.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full, then sprinkle the streusel topping evenly over each muffin.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth, then drizzle over cooled muffins if desired.

Store muffins in an airtight container for up to 3 days. These muffins freeze well; wrap them tightly in plastic wrap before freezing.

Keywords: Coffee Cake Muffins, Muffin Recipe, Breakfast Muffins, Dessert Muffins