These Coffeehouse Coffee Cake Muffins are so good, they have the streusel on the top and inside!
The entire muffin, not just the tops.
When I saw these come out of the oven, I immediately thought of the Seinfeld episode with Elaine and the muffin tops. So big, so crumbly, so good!
But don’t throw the stump away on these babies, no way! Every single bite, every crumb is wonderful. Moist, full of flavor.
There are a few steps to make these but it still only took about 15 minutes to put them together and then pop them in the oven.
The original recipe combined everything in a food processor. I don’t have one of those, just my handy dandy little chopper. But this recipe comes together so easily with a few bowls, a pastry blender and a spatula.
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Coffeehouse Coffee Cake Muffins
Ingredients
- 1/2 cup finely chopped pecans
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 10 tablespoons butter, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sour cream
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and grease or line 12 muffin cups. Combine pecans, brown sugar and cinnamon in a small bowl, set aside.
- In a large bowl combine flour, sugar and salt. Just give it a little stir with your spoon or spatula.
- Take 8 tablespoons of your butter, slice into small pieces and drop into flour. Using pastry blender, mix butter into the flour until butter is small and crumbly. It only takes a minute or two.
- Remove 1 cup of flour mixture and add it to brown sugar mixture
- Stir with a fork to blend and add in remaining 2 tablespoons of butter, you can melt the butter or just soften it in the microwave (this is what I did) creating a nice crumb streusel topping. Remove 3/4 cup of streusel and set aside.
- Add baking powder and baking soda to remaining flour mixture.
- Combine egg, sour cream and vanilla till well blended and creamy. I did this in the 2 cup measuring cup I used to measure my sour cream. Less dishes to wash up.
- Add sour cream mixture to flour mixture and stir just till all combined and moist. Batter will look lumpy. Sometimes lumps are good. This is one of those times.
- Now add the 3/4 cup of streusel topping to your batter, just fold it in so it's evenly distributed.
- Spoon batter evenly into muffin tins.
- Now start topping with the streusel. You'll need to press the streusel into the batter a bit to keep it all in.
- Place in oven and bake for 18-25 minutes. Start checking at 18 minutes by inserting a toothpick, the only thing that should be on the toothpick might me some of the crumb topping. Mine took about 22 minutes.
- Remove from oven and let cool for 5 minutes before removing to wire racks.
Notes
recipe source ChocolateChocolateandmore.com
adapted from Alexandra’s Kitchen
These were so gooooooooood! I ate one still warm, tried it with a little butter smeared on. Heavenly!
One is enough for most people but I found myself grabbing a second one about and hour after the first. And I wasn’t the only one…
It was hard trying to save some for the next day’s breakfast. Good thing they’re not hard to make.
These would also be perfect for a bake sale! A plastic bag and a little twine.
Need some more great muffin recipes?
Ultimate Chocolate Chocolate Chip Muffins
Chocolate Chip Cranberry Oat Muffins
Peanut Butter Chocolate Chip Muffins
Anonymous says
Hi, I just made the muffins… very excited to taste them! I noticed that there is a typo in paragraph 7. It says add salt, baking powder & baking soda. The mistake is that you already add the salt in paragraph 2. I looked back at the recipe on Alexandra’s Kitchen and it says to add the salt with the flour and sugar at the beginning.
Joan Hayes says
Thanks so much for catching that. I hope you enjoy the muffins as much as we do!
Sheryl Salisbury says
I made the muffins this morning. Once I figured out the recipe was out of order, I successfully got them made….or at least they tasted delicious! (Should the numbers really be in this order? 1, 2, 3, 4, 7, 8, 9, 5, 6, 10,11,12,and 13? Just making sure I did it right.)
Joan Hayes says
Thank you Sheryl, somehow with the new recipe pugin, the steps did get out of order. I hope your muffins turned out ok.
Loa says
I made these today and they are seriously the best muffins I have ever tasted. The structure is so soft, rich and delicious and the streusel crumble topping is just so good. My mum, who is not usually a fan of anything sweet, absolutely loved them as well. Thank you for the recipe, I’m going to save this forever. 🙂
Joan says
So glad you enjoyed these muffins, of all the muffins I’ve had, these are still my favorite. They also freeze nicely so you can make up a batch and freeze some for another time.
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Janel @ Creating Tasty Stories says
I love any baked good with streusel. I used to make a lemon coffee cake that was made a similar way, with part of the crumb mixture going into the batter. Yummy!
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Liz Murray says
I love the Seinfeld reference… “Oh, Elaine. The toll road of denial is a long and dangerous one. The price? Your soul. Oh, and by the way, you have til’ 5:00 to clear out your desk. You’re fired”.
This recipe looks absolutely delicious and I have to try it!
pat free says
Love these can th r ‘re be a way to make using a cake mix
Joan Hayes says
they will turn out more cake like but sure, just replace the batter portion of this recipe with prepared cake batter from a box.
Carol C says
I eyed this post when it came across my FB. OMG it’s delish! Made them this morning 🙂 Thank you
Joan Hayes says
Thanks Carol, I’m so happy you enjoyed them!