Coffee Cake Muffins Recipe

Ever have one of those days where you just need a cozy, melt-in-your-mouth muffin that feels like a warm hug? This coffee cake muffin recipe is my go-to for those moments, and trust me, it’s a life-changer.

I love the balance of sweetness and texture in my Coffee Cake Muffins, featuring all-purpose flour, granulated and light brown sugar. The aromatic blend of cinnamon and vanilla combines perfectly with melted butter and sour cream for a moist treat.

These muffins offer a delightful indulgence with a hint of warmth.

Coffee Cake Muffins Recipe Ingredients

• All-purpose flour: Provides structure; a source of carbohydrates.
• Granulated sugar: Sweetens; caramelizes for a golden finish.
• Light brown sugar: Adds moisture; hints of molasses flavor.
• Baking powder: Leavening agent; ensures muffins rise well.
• Ground cinnamon: Adds warmth and aroma; a touch of spice.
• Unsalted butter: Adds richness; a source of fats for tenderness.
• Sour cream: Enhances moisture; creates a tender crumb.
• Pecans or walnuts: Optional crunch; a source of healthy fats.

Coffee Cake Muffins Recipe Ingredient Quantities

• 1 and 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup milk
• 1 cup chopped pecans or walnuts (optional for topping)

How to Make this Coffee Cake Muffins Recipe

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.

2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.

3. In a separate bowl, whisk the melted butter, eggs, vanilla extract, sour cream, and milk until smooth.

4. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix.

5. Divide the batter evenly among the muffin cups, filling each about three-quarters full.

6. If using, sprinkle the chopped pecans or walnuts on top of the batter in each muffin cup.

7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8. Remove the muffins from the oven and let them cool in the pan for about 5 minutes.

9. Transfer the muffins to a wire rack to cool completely.

10. Serve warm or at room temperature. Enjoy your delicious coffee cake muffins!

Coffee Cake Muffins Recipe Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Toothpick
11. Wire rack

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, you can substitute whole wheat flour, but the texture may be denser.
• Q: What can I use instead of sour cream? A: Greek yogurt is a great substitute for sour cream in this recipe.
• Q: How should I store the muffins? A: Store them in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• Q: Can I freeze these muffins? A: Yes, wrap them individually and freeze for up to 3 months. Thaw at room temperature before serving.
• Q: Can I skip the nuts in the topping? A: Yes, the nuts are optional. You can omit them or replace them with your preferred topping.
• Q: Is it okay to use salted butter? A: If using salted butter, reduce the added salt in the recipe to balance the flavors.

Coffee Cake Muffins Recipe Substitutions and Variations

• 1 and 1/2 cups all-purpose flour can be substituted with 1 and 1/2 cups whole wheat flour for a heartier texture.
• 1/2 cup granulated sugar can be replaced with 1/2 cup coconut sugar for a more caramel-like flavor.
• 1/4 cup light brown sugar can be substituted with 1/4 cup maple syrup; reduce other liquids slightly.
• 1/2 cup unsalted butter, melted can be replaced with 1/2 cup coconut oil, melted, for a dairy-free option.
• 1/2 cup sour cream can be substituted with 1/2 cup Greek yogurt for a boost in protein.

Pro Tips

1. Room Temperature Ingredients Ensure the eggs, sour cream, and milk are at room temperature before mixing. This helps create a smoother batter and ensures even baking.

2. Avoid Overmixing When combining the wet and dry ingredients, fold them together gently until just combined. Overmixing can lead to dense muffins.

3. Add Moisture For extra moisture and flavor, consider adding a couple of tablespoons of applesauce or mashed banana to the wet ingredients.

4. Nut Topping Enhancement Toast the pecans or walnuts before adding them to the muffins. Toasting enhances their flavor and adds a satisfying crunch.

5. Spice Variation Experiment with spices by adding a pinch of nutmeg or a dash of cardamom to the dry ingredients for added depth of flavor.