I like Ina Garten's recipe for coffee cake which would be easy to convert to muffins. The baking time for muffins can vary but maybe 18-20 minutes. Just start checking a little early for a toothpick to come out clean. I've found the addition of sour cream is always a good thing wihen it comes to muffins and quick breads...and most everything else. :-)

https://barefootcontessa.com/recipes/sour-cream-coffee-cake 

I make blueberry streusal muffins that are excellent. Would that work?

Sally’s Baking Addiction is a reliable recipe source. i used just the strusel portion of the attached recipe but i’d expect that the cake should be good as well. its not a big deal to bake in muffin tins instead of cake pan. she addresses this at the end.

https://sallysbakingaddiction.com/crumb-cake/

I can't believe that I've never made them but it seems I haven't. I think you could do your favorite plain muffin and put a streusel in the middle and on top.

First I wojuld invest in at least one of those super sized muffin tins....then go for most any T and T recipe offered here. Then I would invest in some of those fancy glassene clear bakery bags. I think it's a lovely idea!!

THANK YOU ALL! I appreciate all of your ideas and helpful recipes. Sadly blueberry muffins aren't on the menu. Since the couple met on "Coffee Meets Bagel" much of the fun is centered on those two items, with coffee cake aka muffins with cinnamon and possibly streusel identified as our "sweet". Yes Linda, I'm going to be on the hunt for bags tomorrow, tied up with pink ribbon. We want to serve them this way so they can be taken home or eaten at the brunch. It will eliminate many hands touching or breathing on the cakes.

Here's a recipe for Walnut Sour Cream Coffee Cake that I used to make at a restaurant in San Francisco. I got the recipe from the Orowheat Bakery cookbook:

Batter:

• 1 cup butter
• 1 cup sugar
• 1 tsp vanilla
• 2 eggs
• 2 cups sifted all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup sour cream

Filling and Topping:

• 1/3 cup firmly packed brown sugar
• 1/4 cup white sugar
• 1 tsp cinnamon
• 2/3 cup cereal, such as granola, oatmeal, or Müslix
• 1/2 cup chopped walnuts

For the batter, cream butter and sugar together until light and fluffy. Blend in vanilla. Add eggs one at a time and beat until smooth. Sift together flour, baking powder, soda, and salt. Add to creamed mixture alternately with sour cream.

For filling and topping:

Combine all ingredients thoroughly. Turn half the batter into a buttered 9 inch square baking dish. Sprinkle with half the brown sugar mixture. Cover with remaining batter and sprinkle with the rest of the sugar mixture. Bake at 350° for 50 minutes.

Yield: 9 servings

You might be able to adapt this for cupcakes.

Lars that sounds very good. Might I sub streusel topping for the granola?

CHLOEBUD, where did you find those darling boxes?

@Compumom11, I got mine from a cake and candy supply store near us. The photo I posted is from Etsy. Mine were the same but plain Kraft. You can check online (Amazon) for lots of choices and good prices. Michael's might be another option, but there are likely better prices online.

You can certainly substitute streusel for the granola, but it will have a different texture - a bit softer. I think I used oatmeal when I made it. The Orowheat cookbook was written specifically to use Orowheat products, which might explain the cereal in the recipe, but I do like it with oatmeal. If I used granola, I would reduce the sugar in the topping slightly.

AnnT posted photos and a recipe many years ago. If you have a way to contact her you could ask for her recipe. I have that recipe saved somewhere, but it is lost in a morass of files, but such muffins are definitely on my "to try" list. Pear muffins and banana choc. chip are ahead in the queue right now . . . I love sour cream streusel cake, and any cake or bundt or loaf can be made into muffins, I do it all the time . . .