If there’s one comforting treat I’ll always associate with weekend mornings and warm kitchens, it’s Grandma’s Coffee Cake Muffins. These muffins are the perfect blend of nostalgia and everyday convenience, featuring a moist, tender crumb crowned with a buttery cinnamon streusel that’s simply irresistible. Whether you’re a seasoned baker or just starting out, these muffins promise bakery-caliber results from the cozy comfort of your own home—just like Grandma used to make!
Ingredients You’ll Need
We’re talking about kitchen staples coming together in beautiful harmony here. Each component brings its own special something to the table to ensure that Grandma’s Coffee Cake Muffins have that signature softness, richness, and golden hue everyone craves.
- All-purpose flour: The essential base for structure and a tender muffin crumb.
- Granulated sugar: Adds just the right amount of sweetness to balance the spices.
- Brown sugar: Supplies a caramel warmth both inside the muffin and in the crumbly topping.
- Baking powder: Helps these beauties rise tall and proud.
- Baking soda: Reacts with the sour cream to create extra fluffiness.
- Salt: Enhances flavors and balances all the sweetness.
- Ground cinnamon: Infuses every bite with cozy spice—an absolute must for coffee cake.
- Unsalted butter (melted): Adds moisture and that unmistakable buttery flavor.
- Large eggs: Bind everything and provide richness for optimal muffin texture.
- Sour cream: The secret to super-moist, tender muffins with a subtle tang.
- Vanilla extract: Rounds out the flavor for that classic, home-baked finish.
- Streusel topping: (Brown sugar, flour, cinnamon, cold butter): Makes the irresistible crumbly crown every coffee cake muffin deserves.
How to Make Grandma’s Coffee Cake Muffins
Step 1: Prepare the Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners or lightly grease each cup. This helps your muffins pop right out, keeping them intact and bakery-beautiful every time!
Step 2: Combine the Dry Ingredients
Grab a large mixing bowl and whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Blending these dry ingredients first ensures that everything is distributed evenly, which is key for that tender, even crumb Grandma’s Coffee Cake Muffins are famous for.
Step 3: Whisk the Wet Ingredients
In another bowl, whisk together the melted butter, eggs, sour cream, and vanilla extract. This mixture should be creamy and smooth, which helps it blend effortlessly into the dry ingredients without overworking the batter.
Step 4: Make the Muffin Batter
Gently pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, stir until just combined—no more! Overmixing can make your muffins tough instead of light and fluffy, so leave some lumps if needed. The batter will be thick and rich, just as a good coffee cake muffin batter should be.
Step 5: Prepare the Streusel Topping
For that classic, crumbly swirl on top, combine the brown sugar, flour, and cinnamon in a small bowl. Add in the cold butter pieces, then cut them in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. This buttery topping is what sets Grandma’s Coffee Cake Muffins apart from plain old muffins.
Step 6: Assemble and Bake
Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full. Sprinkle a generous amount of streusel over each portion—don’t be shy! Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
How to Serve Grandma’s Coffee Cake Muffins
Garnishes
For an extra bakery-worthy touch, dust your muffins with a little powdered sugar right before serving. If you want to elevate the experience, a drizzle of vanilla glaze or even a light spread of butter while they’re still warm brings out that homemade magic.
Side Dishes
Enjoy these muffins alongside a steaming mug of coffee, your favorite tea, or a tall glass of milk for a classic, comforting breakfast or snack. For a brunch spread, pair Grandma’s Coffee Cake Muffins with a fresh fruit salad or creamy Greek yogurt to balance the sweetness.
Creative Ways to Present
Try arranging the muffins on a rustic wooden board with seasonal berries and a small bowl of honey for dipping. For special occasions, tuck them into a lined basket and wrap with a linen towel—a charming way to bring nostalgia to any gathering or even as a sweet gift.
Make Ahead and Storage
Storing Leftovers
If you manage to have any muffins left, store them in an airtight container at room temperature for up to three days. The sour cream keeps them moist, so they won’t dry out too quickly—perfect for snacking all week long.
Freezing
Grandma’s Coffee Cake Muffins freeze exceptionally well! Just let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They’ll stay fresh for up to three months, ready for a quick treat any time you like.
Reheating
To enjoy a muffin as if it’s just been baked, simply pop it in the microwave for about 20 seconds or warm it in the oven at 300°F (150°C) for 5–7 minutes. This revives the softness and brings that lovely aroma right back to life.
FAQs
Can I substitute the sour cream in Grandma’s Coffee Cake Muffins?
Absolutely! Full-fat Greek yogurt is an excellent substitute and will yield a similarly moist, tender crumb. Just swap it one-for-one and enjoy a subtle tang just like the original.
Can I make these muffins gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Make sure your baking powder is gluten-free as well, and you should get fantastic results with the same classic flavor.
How do I know when the muffins are done baking?
The best way is to insert a toothpick into the center of a muffin—it should come out clean or with just a few moist crumbs. The tops will also be golden brown, and your kitchen will smell like pure cinnamon heaven.
Can I add nuts or fruit to these muffins?
Definitely! For a nutty twist, mix 1/4 cup finely chopped pecans or walnuts into the streusel topping, or toss a small handful of blueberries or diced apples into the batter for added bursts of flavor.
What’s the best way to keep the streusel topping crumbly?
Make sure your butter for the streusel is nice and cold, and avoid over-mixing. The small chunks of butter melt in the oven, creating that signature crisp, crumbly texture atop Grandma’s Coffee Cake Muffins.
Final Thoughts
If you’re looking for a little bite of nostalgia and comfort, give Grandma’s Coffee Cake Muffins a try. They’re simple, inviting, and consistently irresistible—just like something out of the memories you want to relive and share. I hope you’ll love baking (and eating) these as much as I do!
Print
Grandma’s Coffee Cake Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the cozy flavors of Grandma’s Coffee Cake Muffins – a perfect treat for breakfast or snacking. These moist and fluffy muffins are topped with a sweet cinnamon streusel for an extra touch of indulgence.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
For Streusel Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 4 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Prepare the Batter: In a large bowl, mix dry ingredients. In another bowl, combine wet ingredients. Pour wet into dry and mix.
- Make Streusel Topping: Mix brown sugar, flour, and cinnamon. Cut in cold butter until crumbly.
- Fill Muffin Cups: Scoop batter into cups and top with streusel.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean.
- Cool and Enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- These muffins freeze well—store in an airtight container for up to 3 months.
- For a nutty twist, add 1/4 cup finely chopped pecans or walnuts to the streusel topping.
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
