Tender sour cream muffins layered with cinnamon crumb and finished with a simple vanilla drizzle.
Coffee cake is really about contrast: a soft, tender center, a buttery cinnamon crumb, and just enough drizzle to make the top feel special. Baking it in muffin form gives every serving its own generous share of crumb.
This small-batch recipe is written for home bakers. It is inspired by the cozy flavors we love, while the bakery version we prepare for Baked & Bouquets remains its own recipe.
Sour cream keeps the muffins tender, and a little olive oil helps them stay soft after they cool. Mix the batter gently and stop as soon as the flour disappears.
Small-Batch Coffee Cake Muffins
Makes 8 muffins. Prep: 25 minutes. Bake: 18–22 minutes.
Ingredients
- 1 1/2 cups (180 g) organic all-purpose flour, divided
- 1/2 cup (110 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 6 tablespoons (85 g) unsalted butter, melted and divided
- 1 large egg
- 1/2 cup (120 g) sour cream
- 2 tablespoons olive oil
- 1 1/2 teaspoons pure vanilla extract, divided
- 1/2 cup (60 g) powdered sugar
- 1–2 tablespoons water
Method
- Prepare the pan. Heat the oven to 375°F and line 8 wells of a standard muffin pan with paper liners.
- Make the cinnamon crumb. In a small bowl, stir together 1/2 cup of the flour, the brown sugar, cinnamon, and a pinch of the measured salt. Add 3 tablespoons of the melted butter and mix with a fork until clumps form. Set aside.
- Mix the dry ingredients. In a medium bowl, whisk the remaining 1 cup flour with the granulated sugar, baking powder, and remaining salt.
- Mix the wet ingredients. In a separate bowl, whisk the egg, sour cream, olive oil, remaining melted butter, and 1 teaspoon vanilla until smooth.
- Bring the batter together. Fold the wet mixture into the dry ingredients just until no dry pockets remain. The batter will be thick; avoid overmixing.
- Fill and layer. Divide half the batter among the liners. Sprinkle on half the cinnamon crumb, then add the remaining batter and finish with the rest of the crumb.
- Bake and cool. Bake for 18–22 minutes, until the tops spring back lightly and a tester inserted into the muffin portion comes out clean. Cool in the pan for 10 minutes, then move to a rack.
- Add the drizzle. Stir the powdered sugar, remaining 1/2 teaspoon vanilla, and enough water to make a thick drizzle. Spoon over the muffins only after they have cooled.