
You get all the cozy, old-school charm you love from classic coffee cake, but in muffin form that's super easy to grab on the run. I pull out this go-to any time I need a can’t-fail crowd pleaser for brunch or those mornings my teenagers are racing out the door. Every bite’s soft as a pillow, packed with cinnamon, and finishes with that awesome crumbly, buttery topping.
Lazy Sundays brought these to life when I was dreaming about coffee cake but wanted something I could hand out easily. They’re now the number one request when my family comes over for brunch.
Effortless Ingredients
- All-purpose flour: Keeps muffins fluffy, not tough. I grab unbleached for a purer taste
- Granulated sugar: Sweetens both the muffin and the topping. Pure cane keeps the flavor clean
- Ground cinnamon: For that classic coziness and smell. Go for the freshest you can find
- Unsalted butter: Makes these moist and rich—let it get nice and soft before you start
- Vegetable or canola oil: Extra moisture and softness, use whatever mild oil you like best
- Baking powder and soda: The lift behind those sky-high muffins. Using fresh makes all the difference
- Salt: Boosts the sweet edge. I go with fine sea salt so it blends well
- Large eggs: Hold things together and build flavor. Farm eggs always seem to give the best rise
- Sour cream: The star that makes every muffin moist and a little tangy. Full-fat wins for texture
- Vanilla extract: Rounds out the flavors with extra warmth. Real vanilla smells best
- For the crumbly topping: Use the best cinnamon and fresh, soft butter. That combo makes every bite amazing
Step-by-Step Guide
- Cool Down and Serve:
- Pull muffins from the oven and set them up on a wire rack to cool all the way. This really lets them set and brings out every last bit of flavor
- Finish and Bake:
- Pop the pan in and bake for fifteen to twenty minutes. You’ll know they’re ready when a toothpick poked in comes out clean and you catch a whiff of cinnamon
- Streusel Top and Fill:
- Spoon a big heap of batter in each liner. Sprinkle a third of your streusel on top, add the rest of the batter, then finish with the leftover crumb so every muffin gets that crunchy bite
- Mix the Wet and Dry Together:
- Drop the dry into the wet in smaller amounts, mixing softly by hand at the end so you don’t miss any flour. Go easy or your muffins could get tough
- Blend in Sour Cream and Vanilla:
- Turn your mixer down and pour in sour cream and vanilla. Stop as soon as everything’s mixed for the creamiest batter
- Beat in Eggs One at a Time:
- Crack in the eggs, making sure to beat after each. You’ll get a silky, even batter that rises well
- Cream Oil, Butter, and Sugar:
- Toss soft butter, sugar, and oil into your mixer. Go medium speed till it whitens and fluffs up, usually a few minutes. This is what gives muffins great texture
- Shake Up the Dry Ingredients:
- Mix flour, baking soda, baking powder, and salt in another bowl. Smash out any clumps so your muffins come out airy
- Make the Streusel:
- Throw flour, cinnamon, and sugar in a bowl and stir. Drop in butter pieces, then squish and pinch everything up till you’ve got chunky crumb bits. Let this chill while you prep the rest
- Set Up and Heat:
- Lay out paper liners in your muffin pan and get your oven warming to 350°F (about 175°C). This way, muffins cook even and don’t stick

The best part is tossing on the streusel. My youngest usually takes over and there’s always that happy cinnamon sugar smell rolling out of the kitchen
Storage Ideas
These stay soft for three days at room temp if you use an airtight container. For longer, pop them into a zip-top bag in your freezer. You can let them thaw on the counter or give them a quick zap in the microwave. It’s like having your favorite bakery treat on hand for busy mornings
Swaps & Switches
No sour cream? You can totally use full-fat Greek yogurt and get almost the same flavor and moist crumb. If your butter’s gone, try coconut oil in the crumb top for a subtle nutty spin. Swapping in a good gluten-free flour mix works too, just don’t overmix or they’ll get dense
Fun Ways to Serve
Show these off at brunch with some eggs and fruit, or line a few up with coffee when folks come by. Tuck one in a lunchbox for a nice surprise. Feeling fancy? Dust with powdered sugar right before passing them out

Background Bite
This kind of cake goes way back with roots in Europe—especially in Germany and Scandinavia. When folks moved to the States, adding sour cream caught on for extra rich and moist coffee cakes. Turning it into a muffin is a smart modern twist that keeps the same old-school feels, just easier to share and eat
Recipe FAQs
- → Why do you add sour cream in these muffins?
Using sour cream keeps the muffins extra soft and moist, plus it helps them taste richer and fluffier.
- → How do I make sure the streusel topping is nice and crumbly?
Just use cold butter and cut it into the mix with flour, sugar, and cinnamon. A fork or pastry cutter works best for those big crumb chunks.
- → How can I keep muffins from getting heavy?
Don’t mix the batter a bunch. Just stir until it’s barely combined and your muffins will be light as air.
- → Can I swap out sour cream for yogurt?
Totally! Plain Greek yogurt works the same way and gives you pretty much the same fluffiness and tang.
- → What’s a foolproof way to check if my muffins are baked through?
Poke the middle with a toothpick. If it comes out with no sticky batter (a crumb or two is fine), you’re good!