Martha Stewart Breakfast Muffins Recipe

The ultimate Martha Stewart Breakfast Muffins are made with sour cream, fresh blueberries, all-purpose flour, and a buttery cinnamon streusel topping. The result is a tender, moist, and fluffy muffin with a perfectly crunchy top, just like from a bakery. This recipe is perfect for a cozy fall weekend breakfast or a make-ahead treat for the week and makes 12 delicious muffins.

Martha Stewart Breakfast Muffins Ingredients

For the Streusel Topping:

• ⅓ cup all-purpose flour
• ⅓ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt
• ¼ cup cold unsalted butter, cut into small cubes

For the Muffins:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted and cooled slightly
• 2 large eggs, at room temperature
• 1 cup full-fat sour cream, at room temperature
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries

How To Make Martha Stewart Breakfast Muffins

1. Preheat oven and prep muffin tin: Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners.
2. Make the streusel topping: In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, cut the butter into the mixture until it resembles coarse, damp crumbs. Place the bowl in the refrigerator to stay cold while you make the batter.
3. Combine dry muffin ingredients: In a large bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, baking soda, and salt.
4. Combine wet muffin ingredients: In a separate medium bowl, whisk together the melted butter, eggs, sour cream, and vanilla extract until smooth.
5. Mix the batter: Pour the wet ingredients into the dry ingredients. Using a spatula, fold the mixture together until just combined. A few lumps are perfectly fine—do not overmix.
6. Fold in the blueberries: Gently fold the blueberries into the batter, stirring only a few times to distribute them.
7. Fill the muffin tin: Divide the batter evenly among the 12 prepared muffin cups. The batter will be thick and should fill the liners nearly to the top.
8. Add topping and bake: Generously sprinkle the chilled streusel topping over the batter in each cup. Bake for 20-25 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.
9. Cool the muffins: Let the muffins cool in the tin for 5-10 minutes before carefully transferring them to a wire rack to cool completely.

Recipe Tips

• Don’t Overmix the Batter: This is the most important rule for tender muffins. Mix only until the flour streaks disappear. Overmixing develops gluten, which results in tough, dense muffins instead of light and fluffy ones.
• Use Room Temperature Ingredients: Having your eggs and sour cream at room temperature allows them to mix more evenly into the batter, creating a uniform texture and a better rise.
• Toss Blueberries in Flour: To prevent blueberries from sinking to the bottom, toss them in a tablespoon of the dry flour mixture before folding them into the batter. This light coating helps suspend them in the thick batter.
• Fill Muffin Cups Full: For tall, bakery-style muffin tops, fill your liners almost to the brim. The thick batter is designed to rise up, not spread out, giving you that classic dome shape.

What To Serve Breakfast Muffins

These muffins are a wonderful breakfast treat all on their own, especially when served warm with a small pat of butter. They pair perfectly with a hot cup of coffee, a frothy latte, or a simple glass of milk. If you’re including them in a larger weekend brunch, they are a great sweet counterpoint to savory dishes like scrambled eggs, bacon, or a savory breakfast casserole.

How To Store Breakfast Muffins Leftovers

• Room Temperature: To keep the streusel topping crisp, store the muffins in a single layer in an airtight container lined with a paper towel. They will stay fresh for up to 3 days.
• Freeze: These muffins freeze beautifully. Once completely cooled, place them in a freezer-safe zip-top bag and freeze for up to 3 months. Thaw at room temperature or warm them for a few seconds in the microwave.

Martha Stewart Breakfast Muffins Nutrition Facts

• Calories: 345 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 280mg
• Total Carbohydrate: 46g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 4g

Frequently Asked Questions

• Can I use frozen blueberries? Yes, frozen blueberries work great. Do not thaw them before using; add them to the batter straight from the freezer. This prevents them from bleeding their color into the batter too much.
• Can I substitute yogurt for the sour cream? Absolutely. Full-fat plain Greek yogurt is the best substitute for sour cream. It provides a similar tangy flavor and moisture.
• Why did my muffins turn out dry? The two most common reasons for dry muffins are overmixing the batter or overbaking them. Mix the batter as little as possible and start checking for doneness a few minutes before the recipe states.
• Can I make these without the streusel topping? Yes, the muffins will still be delicious. If you want a simpler topping, you can sprinkle a little coarse sugar over the batter before baking for a slight crunch.

Try More Recipes:

• Martha Stewart Breakfast Bars Recipe
• Martha Stewart Breakfast Cookies Recipe
• Banana Chocolate Chip Muffins Recipe