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These Coffee Cake Muffins are soft, buttery, and bakery-style, with a ribbon of cinnamon pecan streusel hidden inside and a big, crumbly mound piled on top. A drizzle of sweet vanilla glaze finishes them off, and every bite tastes like your favorite sour cream coffee cake.
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Coffee Cake Muffins

These bakery-style Coffee Cake Muffins are made with sour cream for a moist, tender crumb, layered with cinnamon pecan streusel inside and on top, and finished with a sweet vanilla glaze.
Prep Time25 minutes
Cook Time20 minutes
Servings: 20
Author: Modern Honey® - www.modernhoney.com

Ingredients

Streusel:

  • 2/3 cup Brown Sugar
  • 2/3 cup Flour
  • 1½ teaspoons Cinnamon
  • 1/4 teaspoon Salt
  • 6 Tablespoons Cold Butter cubed
  • 1 cup Pecans chopped

Muffins:

  • 1 cup Unsalted Butter softened
  • 1 1/2 cups Sugar
  • 3 large Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 1/4 cups Sour Cream (full-fat)
  • 2 1/2 cups Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt

Glaze:

  • 1 cup Powdered Sugar
  • 2 Tablespoons Whole Milk
  • 1 teaspoon Vanilla Extract

Instructions

  • Make the streusel. Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Cut in the cold butter with a pastry blender until the crumbs are the size of small peas, or pulse in a food processor. Stir in the pecans. Place in the freezer while you make the batter.
  • Prep the pans. Preheat the oven to 400°F. Line two muffin tins with paper liners — 20 total.
  • In a large mixing bowl, cream the butter and sugar for 4 to 5 minutes until light and fluffy, scraping the bowl often.
  • Add the eggs one at a time, mixing well after each. Add the vanilla and sour cream and mix until creamy.
  • Fold in the dry ingredients. Add the flour, baking powder, baking soda, and salt. Mix just until combined. The batter will be very thick.
  • Fill the liners. Use a large cookie scoop or two spoons and fill the liners almost to the top. Sprinkle a scant tablespoon of frozen streusel over each. Top with another 2 tablespoons of batter and press gently to cover. Finish with a generous mound of streusel on top, pressing lightly so it adheres.
  • Bake at 400°F for 8 minutes, then without opening the oven, reduce the temperature to 350°F and bake 12 to 14 minutes more, until a tester comes out clean. Do not overbake.
  • Cool in the pan 5 minutes, then transfer to a rack.
  • Glaze. Whisk the powdered sugar, milk, and vanilla. Drizzle over the muffins once they've cooled about 15 minutes.

Notes

  • Two-temperature bake: Bake at 400°F for 8 minutes, then lower to 350°F without opening the oven and bake 12–14 minutes more. This gives tall, bakery-style tops.
  • Keep the streusel cold. Freeze it while you make the batter so it stays crumbly.
  • Glaze after 15 minutes of cooling so it sets.
  • Storage: Airtight at room temperature up to 2-3 days.

Nutrition

Calories: 357kcal | Carbohydrates: 48g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 256mg | Potassium: 210mg | Fiber: 2g | Sugar: 30g | Vitamin A: 198IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 2mg
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