Coffee Cake Muffins with Cream Filling are soft and delicate with a buttery, classic coffee cake flavor, and filled with a light and buttery cream. They take your traditional coffee cake muffin to another level! They make a perfect for breakfast on the go, or over a cup of coffee on a Sunday morning.
This coffee cake muffin recipe doesn’t have the traditional texture of a dense coffee cake, but instead are light and airy. The great thing is while they are a special treat, aren’t over-the-top sweet like some other crumble cakes. The muffins themselves freeze really well. Just leave out the buttercream, and when you want to serve them, whip up a batch of buttercream and fill the centers!
Ingredients in Coffee Cake Muffins with Cream Filling
- ½ cup unsalted butter
- 2 eggs unbeaten
- 1 cup granulated sugar
- 1 cup full fat sour cream
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1/4 tsp cinnamon
- Buttercream
- ¼ cup all-purpose flour
- ½ tsp salt
- 1 cup milk
- ⅔ cup unsalted butter
- 1 cup sugar
- 1 tsp vanilla extract
Instructions
- Grease a muffin pan or use cupcake liners
- In a medium bowl, whisk together flour, baking, soda and salt, and set aside
- In the bowl of a stand mixer, cream butter and sugar until fluffy (2-3 minutes)
- Add eggs, sour cream and vanilla and beat well – mix until the egg yolks are completely combined and batter is a cream color
- Stir the dry ingredients into the muffin batter mixture, blending well
- Using a cookie scoop, add the batter into prepared muffin tin
- Bake at 350 degrees for 12-14 minutes or until a toothpick comes out clean from the center
- Remove from oven and allow to cool on a wire rack for 30 minutes
- BUTTERCREAM
- Add flour, salt and milk to a small saucepan
- Cook over low heat until thick, stirring constantly. As soon as the mixture thickens, remove from heat. Transfer to a small bowl and allow to cool. This step is very important.
- In the bowl of a stand mixer, cream butter and sugar together well until light and fluffy, then add vanilla
- Add the flour mixture and beat on medium speed until fluffy (about 3-4 minutes)
- Using a piping bag, insert the tip about 3/4 of the way into each muffins and pipe buttercream until it fills to the top of each muffins, then add a dollop of cream to the top of each muffin.
Storing Coffee Cake Muffins with Cream Filling
Stored in an air-tight container at room temperature, these cream filled muffins last about 2-3 days. You can also freeze them without the filling and add it when you are ready to serve.
Coffee Cake Muffins with Cream Filling
Ingredients
- ½ cup unsalted butter
- 2 large eggs
- 1 cup granulated sugar
- 1 cup full fat sour cream
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- Buttercream
- ¼ cup all-purpose flour
- ½ tsp salt
- 1 cup milk
- ⅔ cup unsalted butter
- 1 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, baking, soda and salt and set aside
- Grease muffin tins or line with cupcake liners
- In the bowl of a stand mixer, cream butter and sugar until fluffy (2-3 minutes)
- Add eggs, sour cream and vanilla and beat well – mix until the egg yolks are completely combined and batter is a cream color
- Stir flour mixture into cake batter mixture mixing until fully blended
- Spoon cake batter into each muffin tin, filling about 3/4 to the top
- Bake at 350 degrees for 12-14 minutes or until a toothpick comes out clean from the center
- Remove from oven and allow to cool for 30 minutes
- BUTTERCREAM
- Add flour, salt and milk to a small saucepan
- Cook over low heat until thick, stirring constantly. As soon as the mixture thickens, remove from heat. Transfer to a small bowl and allow to cool. This step is very important.
- In the bowl of a stand mixer, cream butter and sugar together well until light and fluffy, then add vanilla
- Add the flour mixture and beat on medium speed until fluffy (about 3-4 minutes)
- Using a piping bag, insert the tip about 3/4 of the way into each muffins and pipe buttercream until it fills to the top of each muffins, then add a dollop of cream to the top of each muffin.
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