White Sonora Coffee Cake Muffins (Warm & Spiced)

These coffee cake muffins are soft, crumbly, and just the right amount of sweet. Made with a blend of all-purpose and White Sonora flour, they’ve got a perfect texture, warm spice, and a cozy aroma that hits the spot every time.

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Yields: 12 muffins
Prep Time: 20 minutes
Bake Time: 15–17 minutes at 375°F (or 22–24 mins at 350°F)
Total Time: ~40 minutes

Ingredients

Crumb Topping:

72g brown sugar
1 tsp ground cinnamon
42g unsalted butter, softened 
45g White Sonora flour

Muffins:

90g all-purpose flour
125g White Sonora flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
113g unsalted butter, softened
150g light brown sugar, packed
2 large eggs, at room temperature
180g full-fat sour cream, at room temperature
1 tsp vanilla extract
2 Tbsp whole milk

Instructions

1. Prep the oven and pans

Preheat the oven to 375°F (190°C) (or 350°F if you prefer a lower, longer bake). Line a 12-cup muffin pan with paper liners or grease well.

2. Make the crumb topping

In a medium bowl, whisk together brown sugar and cinnamon. Stir in melted butter until smooth. Add flour and mix until thick and crumbly. Set aside.

3. Make the muffin batter

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a large bowl, using a hand or stand mixer, beat softened butter and brown sugar until creamy and fluffy (2–3 minutes). Add eggs one at a time, beating well after each. Mix in sour cream and vanilla. Add dry ingredients to wet in 2–3 additions, mixing on low speed just until combined. Add milk and mix until smooth. Do not overmix.

4. Assemble the muffins

Spoon batter evenly into the muffin cups (they should be about 3/4 full).
Top generously with crumb topping — press it lightly into the tops so it sticks.

5. Bake

Bake at 350°F for 22–24 minutes.

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.