You’re going to love these bakery style muffins. Easy coffee cake muffins include sour cream, with fresh orange and cinnamon flavors.
If you like these muffins, check out The Best Sour Cream Coffee Cake next!
These are seriously the best coffee cake muffins with crumb topping. What makes them the best? The addition of fresh orange flavor. There’s orange juice in the buttery cake batter. And there’s fresh orange zest in the crumb topping. Sour cream makes these truly moist coffee cake muffins. They are perfect with a hot cup of coffee. Treat yourself to this easy homemade indulgence.
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Ingredients for coffee cake muffin recipe
- Flour – I’ve only tested this recipe with all-purpose flour, so as written it is not gluten free. If you try it with gluten free flour, please let us know in the comments.
- Sugars – Brown sugar for the muffin batter and granulated sugar for the streusel topping.
- Butter – One stick of butter. You can use salted or unsalted butter.
- Egg – One large egg for 12 muffins.
- Sour Cream – I’ve always loved a sour cream based coffee cake. It provides a really rich flavor.
- Orange – The brightness from the orange juice and zest harmonizes so well with the cinnamon sugar flavors.
- Leavening and Flavor – The ingredient list is rounded out by baking soda, baking powder, cinnamon, salt and pure vanilla extract.
Instructions
Preheat oven to 425 degrees F and line a muffin tin with paper liners. In a clean bowl, whisk together the crumb topping ingredients. Place in the fridge until ready to use.
In a large bowl, whisk together flour, baking powder and soda, cinnamon and salt. In a separate bowl, whisk together the brown sugar, sour cream, egg, orange juice and melted butter. Once it’s smooth, pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to gently fold the mixture together, just until no streaks of flour remain.
Evenly scoop the batter into the prepared muffin liners. Then top each muffin with a heaping spoon of the refrigerated streusel mixture.
Bake at 425 for 5 minutes. Without opening the oven door, lower the temperature to 350 degrees and bake for 14-15 more minutes. Rest the hot muffin tin on a cooling rack. Allow the muffins to cool in the pan for 10 minutes before letting them finish cooling on the wire rack.
For complete list of ingredients, keep scrolling to the bottom of this post for my free printable recipe card.
Serving suggestions
Enjoy these delicious muffins with an afternoon cup of coffee, hot or iced! Otherwise make a batch as part of a weekend breakfast or brunch. Here’s some of my favorite recipes to serve with them –
- Loaded Grits Breakfast Casserole
- Candied Bacon or Oven Baked Bacon
- Air Fryer Mini Quiche
- Spinach Strawberry Salad
- Breakfast Potatoes
Storage directions
Store muffins in an airtight container. They will stay fresh on the counter 2-4 days. To freeze them, be sure they are completely cooled. Wrap each muffin individually in plastic wrap. Then store them in an airtight container. They will stay fresh in the freezer for up to 3 months.
Kitchen tools
- Non stick muffin tins for baking
- My favorite mixing bowl set with lids
- Pyrex glass measuring cup set
- My favorite set of magnetic measuring spoons
Coffee Cake Muffins
Ingredients
Crumb Topping
- 2/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp orange zest
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 4 tbsp butter melted
Coffee Cake Muffins
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup light brown sugar
- 1/3 cup orange juice
- 1 cup sour cream
- 1 large egg
- 4 tbsp butter melted
- 1 tsp vanilla extract
Instructions
Crumb Topping
- In a clean bowl, whisk together the 2/3 cup of flour, 1/2 cup of sugar, 1/2 teaspoon cinnamon, 1/4 teaspoons salt and orange zest.
- Add the four tablespoons of melted butter and stir until well mixed and crumbly.
- Keep in the refrigerator until ready to use.
Coffee Cake Muffins
- Preheat oven to 425°F and line a 12-cup standard muffin pan with paper liners.
- Whisk together the flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Combine the orange juice, sour cream, melted butter, egg, and vanilla in a medium bowl. Add sour cream mixture to flour mixture and fold in just until incorporated – the muffin batter will be thick.
- Using a muffin scoop, fill each paper liner with about 1/4 cup of batter. Evenly top the muffins with a generous spoonful of crumb topping.
- Place muffin pan in the oven and bake for 5 minutes at 425°F. Without opening the oven door, reduce temperature to 350°F and continue baking for another 14 to 15 minutes (for a total baking time of 19 to 20 minutes) or until muffins are golden, tops spring back to the touch, and a toothpick inserted in the center comes out clean. Muffins are done baking when the internal temperature reaches 200°F.
- Let muffins cool in pan on a wire rack for 10 minutes before removing from pan to cool.
Nutrition
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