If you have a soft spot for comforting baked goods that feel like a warm hug from grandma, then you are in for a treat with Grandma’s Coffee Cake Muffins Recipe. These muffins boast a tender crumb wrapped in a buttery cinnamon streusel topping that perfectly captures the nostalgic flavors of classic coffee cake. Whether you’re starting your morning, enjoying a weekend brunch, or savoring a cozy afternoon with coffee, these delightful treats bring a perfect balance of sweetness, spice, and crumbly goodness in every single bite.
Ingredients You’ll Need
The beauty of Grandma’s Coffee Cake Muffins Recipe lies in its simplicity — every ingredient plays a vital role in creating that irresistibly soft texture and rich flavor you crave. From the tenderizing sour cream to the aromatic cinnamon in the streusel, here’s exactly what you’ll want on hand:
- All-purpose flour: Provides structure and a soft crumb foundation for the muffins.
- Granulated sugar: Adds essential sweetness while helping with browning.
- Baking powder and baking soda: Work together as leaveners for perfectly risen, fluffy muffins.
- Salt: Enhances all the flavors and balances sweetness.
- Sour cream: Keeps the muffins wonderfully moist with a subtle tang.
- Milk: Adds moisture to the batter and helps create tenderness.
- Vegetable oil: Contributes to a tender texture and keeps the muffins soft.
- Egg: Binds ingredients together and lends structure.
- Vanilla extract: Brings a warm, aromatic undertone to the batter.
- Brown sugar (for streusel): Imparts rich molasses notes and sweetness atop each muffin.
- All-purpose flour (for streusel): Forms the crumbly texture of the topping.
- Ground cinnamon: The star spice that gives the streusel its signature flavor.
- Cold unsalted butter: Cut into small cubes and blended into the streusel for that melt-in-your-mouth crumbly texture.
How to Make Grandma’s Coffee Cake Muffins Recipe
Step 1: Prepare Your Oven and Pan
Set your oven to 375°F (190°C) so it’s perfectly heated when your batter is ready. Line a 12-cup muffin pan with paper liners or grease it thoroughly to ensure your muffins come out effortlessly after baking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Combining these ingredients upfront ensures an even distribution of leavening agents and seasoning, which is key for the light texture and balanced flavor of your muffins.
Step 3: Whisk Together the Wet Ingredients
In a separate bowl, whisk the sour cream, milk, vegetable oil, egg, and vanilla extract until the mixture is smooth and well combined. This wet mixture brings moisture, richness, and that delicate vanilla warmth that makes the batter sing.
Step 4: Combine Wet and Dry Mixtures
Gently pour the wet ingredients into the dry, stirring until they are just combined. It’s critical to avoid overmixing here — the batter should be slightly lumpy but homogenous. Overworking it can lead to dense, tough muffins rather than the fluffy treats we’re aiming for.
Step 5: Create the Streusel Topping
In a small bowl, combine brown sugar, flour, and ground cinnamon. Then use a fork or your fingers to cut in the cold unsalted butter cubes until the mixture forms crumbly clumps. This buttery cinnamon topping is what transforms these muffins into a true coffee cake experience.
Step 6: Fill Muffin Cups and Add Streusel
Spoon the batter into your prepared muffin pan until each cup is about three-quarters full. Generously top each muffin with the streusel mixture, making sure to cover the surface so every bite is bursting with cinnamon-crisp goodness.
Step 7: Bake to Perfection
Bake the muffins for 18 to 22 minutes. Keep an eye on them from the 18-minute mark and use a toothpick to test doneness. It should come out clean or with a few tender crumbs. Let the muffins cool five minutes in the pan before transferring to a wire rack to finish cooling.
How to Serve Grandma’s Coffee Cake Muffins Recipe
Garnishes
These muffins are delicious just as they are, but if you want to add a little flair, sprinkle on a light dusting of powdered sugar or drizzle a simple glaze made of powdered sugar and milk right before serving. Fresh fruit on the side always brings a nice pop of color and taste contrast.
Side Dishes
Pair these coffee cake muffins with a steaming cup of your favorite coffee or spiced chai for the perfect morning combo. A dollop of Greek yogurt or a smear of cream cheese complements their richness beautifully and makes for a balanced bite.
Creative Ways to Present
If you’re serving these muffins at a brunch or party, arrange them on a tiered cake stand with fresh berries and mint sprigs for a charming display. You can also slice them in half and add a bit of softened butter or jam to elevate the classic experience.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store leftover muffins in an airtight container at room temperature for up to three days. This keeps them moist and flavorful without losing their soft crumb.
Freezing
These muffins freeze beautifully. Wrap each one tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They keep well for up to three months, making them a convenient make-ahead snack or breakfast.
Reheating
To enjoy a muffin fresh from the oven’s warmth, microwave a frozen or refrigerated muffin for about 20 seconds or until heated through. Warming them brings back that irresistible softness and lets the cinnamon aroma bloom.
FAQs
Can I use yogurt instead of sour cream in Grandma’s Coffee Cake Muffins Recipe?
Yes! Plain Greek yogurt is a great substitute and will keep your muffins moist with a subtle tang just like sour cream.
How do I make the streusel topping crumbly and not greasy?
Using cold unsalted butter and cutting it in with a fork or fingers until crumbly helps create that perfect streusel texture, rather than a greasy mess.
Can I add nuts or fruit to this recipe?
Absolutely! Chopped pecans or walnuts work great in the streusel or batter, and blueberries or diced apples provide a juicy burst that pairs wonderfully.
Is it okay to overmix the batter a little?
It’s best to avoid overmixing, as it can make muffins dense. Stir until the ingredients just come together and the batter looks a bit lumpy for tender results.
What’s the best way to achieve a perfectly moist muffin?
Using sour cream and oil instead of butter in the batter ensures these muffins stay soft and moist even after cooling.
Final Thoughts
Making Grandma’s Coffee Cake Muffins Recipe is like wrapping yourself in a cozy blanket of homemade goodness. They bring together the perfect combination of fluffy texture, buttery cinnamon streusel, and just the right touch of sweetness to become an instant favorite. So gather your ingredients, roll up your sleeves, and bake a batch to share — your mornings will never be the same!
Print
Grandma’s Coffee Cake Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Grandma’s Coffee Cake Muffins are soft, fluffy muffins topped with a buttery cinnamon streusel that delivers a nostalgic old-fashioned flavor. These bakery-style muffins are perfect for breakfast, brunch, or an afternoon coffee break, offering a delicious portable version of traditional coffee cake.
Ingredients
For the muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
For the streusel topping:
- 1/3 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter (cut into small cubes)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners, or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and flavorings.
- Combine Wet Ingredients: In a separate bowl, whisk the sour cream, milk, vegetable oil, egg, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the muffins light and fluffy.
- Prepare Streusel Topping: In a small bowl, mix together the brown sugar, flour, and ground cinnamon. Cut the cold unsalted butter into the mixture using a fork or fingers until it becomes crumbly and resembles coarse crumbs.
- Fill Muffin Cups and Add Streusel: Spoon the batter into the muffin cups, filling each about 3/4 full. Then, top each muffin generously with the prepared streusel topping.
- Bake: Bake the muffins for 18–22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they don’t become soggy.
Notes
- Add a pinch of nutmeg to the streusel topping for a warm, spicy twist.
- These muffins freeze well; wrap tightly and reheat in the microwave for a quick, convenient treat.
- They are great served warm with a pat of butter for extra indulgence.
