These Coffee Cake Muffins are soft, sweet, and topped with a cinnamon streusel. They bake fast and make a good snack or breakfast. If you like simple coffee treats, read more about how to pair them with a drink like a cafe au lait explained for an easy morning combo.
Why make this recipe
Make this recipe when you want a quick baked treat with a crumb topping. The batter is simple and the streusel adds a crunchy cinnamon layer. You can make them for guests, school lunches, or a cozy breakfast.
How to make Coffee Cake Muffins
Use simple bowls and a muffin tin. Mix dry ingredients in one bowl and wet in another, then combine. Top with the streusel and bake until a toothpick comes out clean. For a sweet snack idea that uses a similar spice mix, try a recipe that blends spices into small treats like carrot cake cookies for inspiration.
Ingredients :
2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter, melted, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 cup whole milk, 2 large eggs, 1/2 teaspoon vanilla extract, For the streusel topping:, 1/2 cup all-purpose flour, 1/2 cup brown sugar, packed, 1/4 cup unsalted butter, cold and cut into small pieces, 1 teaspoon ground cinnamon
Directions :
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mix the flour, granulated sugar, baking powder, salt, and cinnamon.
- In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk together until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
- In a small bowl, prepare the streusel topping by mixing the flour, brown sugar, and cinnamon. Add in the cold butter pieces and mix with your fingers or a pastry cutter until you have coarse crumbs.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Sprinkle the streusel mixture evenly over the top of the muffin batter.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
How to serve Coffee Cake Muffins
Serve warm or at room temperature. They go well with coffee, tea, or milk. Add a small pat of butter or a light dusting of powdered sugar if you like.
How to store Coffee Cake Muffins
Let muffins cool fully. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month. Thaw at room temperature or warm briefly in the oven.
Tips to make Coffee Cake Muffins
- Measure flour by spooning into the cup and leveling with a knife.
- Do not overmix the batter; stop when dry streaks disappear.
- Use cold butter for the streusel so it makes crumbs, not paste.
- Fill muffin cups about 2/3 full so the tops rise well.
- If you like more cinnamon, add a little more to the streusel.
Variation
- Add 1/2 cup chopped nuts or chopped apples to the batter for texture.
- Stir in 1/2 cup chocolate chips for a sweeter version.
- Swap whole milk for buttermilk for a tangier muffin.
FAQs
Q: Can I use low-fat milk instead of whole milk?
A: Yes. The muffins will still bake fine, though whole milk gives a bit more richness.
Q: How do I know when muffins are done?
A: A toothpick inserted in the center should come out clean or with a few dry crumbs.
Q: Can I make the streusel ahead of time?
A: Yes. Keep the streusel in the fridge for up to 2 days and top the muffins just before baking.
Q: Can I make these without eggs?
A: You can try an egg substitute like 1/4 cup applesauce per egg. Texture may change slightly.
Q: Do I need to chill the batter?
A: No. Bake the muffins right after mixing for best rise.
Conclusion
For a similar crumb-topped idea, you can compare textures with a trusted crumb cake recipe like Sally’s Crumb Cake Muffins recipe. If you want a crumble-topped coffee cake with a different twist, see this take on cinnamon coffee cake muffins with a crumble topping at Cinnamon Coffee Cake Muffins with Crumble Topping.
Coffee Cake Muffins
Ingredients
Muffin Batter
- 2 cups all-purpose flour Measure by spooning into the cup and leveling with a knife.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup whole milk Can substitute with low-fat milk.
- 2 large eggs Can substitute with 1/4 cup applesauce per egg.
- 1/2 teaspoon vanilla extract
Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, cold and cut into small pieces Use cold butter for crumb texture.
- 1 teaspoon ground cinnamon Add more for a stronger cinnamon flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mix the flour, granulated sugar, baking powder, salt, and cinnamon.
- In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk together until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
- In a small bowl, prepare the streusel topping by mixing the flour, brown sugar, and cinnamon. Add the cold butter pieces and mix with your fingers or a pastry cutter until you have coarse crumbs.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Sprinkle the streusel mixture evenly over the top of the muffin batter.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.