Bakery-Style Coffee Cake Muffins
Soft, fluffy muffins bursting with sweet cinnamon flavor, perfect for breakfast or as a snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 cup chopped nuts (optional) Use your favorite nuts
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Add sour cream, eggs, and vanilla, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix the brown sugar and cinnamon for the topping.
Filling and Baking
- Fill muffin cups halfway with batter, sprinkle a layer of the brown sugar mixture, then add more batter on top.
- Top with the remaining brown sugar mixture and nuts if desired.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool slightly before serving.
Notes
Serve warm or at room temperature. Pair with coffee or tea, and add butter on top for extra flavor. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.