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The Ultimate Coffee Cake Muffins with Extreme Brown Butter Streusel Topping

Close-up of a Coffee Cake Muffin with Crumble Magic, showing a bite taken out revealing the moist interior and cinnamon swirl.
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Bake moist, tender coffee cake muffins topped with a rich, crisp brown butter streusel, providing a bakery-quality breakfast treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup milk
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, for streusel
  • 1 cup all-purpose flour, for streusel
  • 1/2 cup packed light brown sugar, for streusel
  • 1/4 teaspoon salt, for streusel

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the streusel: Melt the 1/2 cup butter for the streusel in a small saucepan over medium heat. Cook, swirling often, until the butter foams, then brown bits form at the bottom and it smells nutty (about 5-7 minutes). Immediately pour the brown butter into a medium bowl.
  3. Add 1 cup flour, 1/2 cup brown sugar, and 1/4 teaspoon salt to the brown butter. Mix with a fork until large, moist clumps form. Set aside. This is your Crumble Magic.
  4. Prepare the cake batter: Whisk together 1 3/4 cups flour, baking powder, baking soda, and salt in a bowl.
  5. In a separate large bowl, cream the softened 1/2 cup butter and 3/4 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. In a small bowl, whisk together the sour cream and milk.
  7. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  8. In a small bowl, mix the 1/4 cup brown sugar and 1 teaspoon cinnamon for the cinnamon swirl layer.
  9. Fill the muffin cups about two-thirds full with batter. Sprinkle about half of the cinnamon sugar mixture over the batter. Top with the remaining batter.
  10. Generously top each muffin with the prepared brown butter streusel.
  11. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

  • To keep the streusel crisp, avoid pressing it down onto the batter before baking.
  • If you want a cinnamon swirl inside the muffin, gently swirl a knife through the batter in the cup after filling before adding the topping.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

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