Dunkin’ Donuts Coffee Cake Muffin Copycat Recipe
Ingredients
- Cinnamon Streusel Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter melted
- Muffins
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter melted and cooled
- 2 large eggs room temperature
- ¾ cup sour cream or full-fat Greek yogurt
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Mix flour, brown sugar, cinnamon, salt, and melted butter for streusel until chunky; refrigerate
- Preheat oven to 375°F (190°C) and line a muffin tin
- Whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon
- Whisk melted butter, eggs, sour cream, milk, and vanilla until smooth
- Gently fold wet ingredients into dry ingredients until just combined
- Divide batter evenly into muffin cups, filling about ¾ full
- Sprinkle chilled streusel generously over each muffin and lightly press it in
- Bake until tops are golden and a toothpick comes out clean or with moist crumbs
- Cool briefly, then serve warm or at room temperature
Notes
Do not overmix the batter to keep muffins soft and tender
Chilling the streusel helps it stay thick and crumbly
Sour cream is key for Dunkin-style moisture and texture
Fill muffin cups generously for tall bakery-style tops
Store at room temperature up to 3 days or freeze up to 2 months