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These Coffee Cake Muffins bring all the sweet, cinnamon-studded joy of classic coffee cake into a quick, grab-and-go muffin—perfect for breakfast, brunch, or an afternoon pick-me-up.
When my granddaughter asked for something “just like Grandma’s coffee cake,” I knew these Coffee Cake Muffins would hit the spot. They’ve got a tender crumb, a buttery cinnamon streusel crown, and that warm, homey aroma that says comfort. Whether you’re juggling school lunches, craving a Breakfast treat, or hosting a casual brunch, this easy recipe turns simple pantry staples into a crowd-pleasing brunch item. Plus, they freeze beautifully, making them a delicious snack anytime you need a sweet lift.
Why You’ll Love This Recipe
- Ready in under 35 minutes—no overnight rising or fancy equipment
- Crowd-pleasing cinnamon streusel topping that’s crispy, not soggy
- Perfect balance of sweet and tender without being too rich
- Versatile enough for breakfast, brunch, dessert, or an afternoon coffee break
- Uses basic baking staples you likely have on hand
- Muffin pan magic: portable, portioned, and utterly snackable
- Makes about 12–14 muffins—ideal for small gatherings or school lunches
- Freezable for up to one month, so you always have a quick treat on hand
Ingredients
• 2 cups (250 g) all-purpose flour (or half white, half whole wheat for extra fiber)
• ¾ cup (150 g) granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• 1 tsp ground cinnamon (plus extra for streusel swirl)
• 1 cup (240 ml) whole milk (or almond milk if dairy-free)
• ⅓ cup (75 ml) vegetable oil or melted coconut oil
• 2 large eggs, room temperature (for fluffiness)
• 1 tsp pure vanilla extract (avoid imitation for best flavor)
Streusel Topping:
• ½ cup (100 g) light brown sugar, packed
• ⅓ cup (45 g) all-purpose flour
• 1 tsp ground cinnamon
• 3 tbsp cold unsalted butter, cubed
• Pinch of salt
Tips: Use whole milk Greek yogurt (swap ¼ cup milk + ¼ cup yogurt) for extra moisture. Measure flour by spooning into the cup and leveling off. If you love bolder spice, add a pinch of nutmeg or cardamom.
Directions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and 1 tsp cinnamon until combined—this dry mix is your flavor base.
- In a separate bowl, beat eggs gently, then whisk in oil, milk, and vanilla until smooth. Pour the wet ingredients into the dry and stir just until no streaks of flour remain—don’t overmix or muffins get tough.
- Make the cinnamon streusel: combine brown sugar, flour, cinnamon, and salt. Cut in the cold butter with a pastry cutter (or two forks) until you have coarse crumbs. It should cling together when you squeeze a bit.
- Spoon batter into the muffin cups, filling each about two-thirds full—an ice cream scoop makes this easier and less messy.
- Sprinkle a generous tablespoon of streusel on each muffin, pressing lightly so crumbs stick. For a marbled swirl, tuck a toothpick around the topping circles.
- Bake 18–20 minutes, rotating the pan halfway, until tops spring back when gently pressed and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or room temperature—both are delicious.
Servings & Timing
Makes 12–14 Coffee Cake Muffins
Prep Time: 15 minutes (including streusel)
Bake Time: 18–20 minutes
Cool Time: 10 minutes
Total Time: about 45 minutes
Variations
• Blueberry Coffee Cake Muffins: Stir in 1 cup fresh or frozen berries.
• Apple-Cinnamon Twist: Fold in ½ cup finely chopped apple and a dash of nutmeg.
• Gluten-Free Version: Swap flour for a 1:1 gluten-free blend.
• Vegan Delight: Use flax “eggs” (2 tbsp ground flaxseed + 6 tbsp water) and dairy-free milk.
• Streusel-Only Top: Double the streusel and press half into the batter before baking.
• Mocha Muffins: Add 1 tbsp instant espresso powder to the dry mix.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days—moisture stays sealed, streusel stays crunchy. For longer life, freeze in a zip-top bag for up to one month; thaw on the counter or microwave 15–20 seconds for a quick warm treat. Make-ahead tip: bake a batch on Sunday night, freeze half, and have weekday breakfasts sorted.
Notes
I tested this recipe on three different fans: my picky husband, my college-bound son, and a local bake sale volunteer. Each gave a nod of approval when the streusel stayed crisp and the crumb stayed light. A little side note: if your muffins dome too much, your oven might run hot—dial back 10 degrees next time and drop bake time by a minute. And if your streusel seems too wet, toss it back in the fridge for five minutes before topping.
FAQs
Q: Can I use melted butter instead of oil?
A: Yes, just cool it to room temp or the batter may seize. Butter adds flavor but slightly denser muffins.
Q: Why are my muffins gummy in the center?
A: Likely under-baked or overmixed—batter should be lumpy and toothpick should come out mostly clean.
Q: Can I make this dairy-free?
A: Absolutely—swap plant-based milk and use coconut or vegan butter for the streusel.
Q: How do I keep the streusel from sinking?
A: Press it gently into the batter and ensure the crumbs are cold so they stay on top.
Q: Are these good for brunch menus?
A: Totally—pair with quiche, fruit salad, or a smoothie bar for a well-rounded spread.
Q: What if I don’t have brown sugar?
A: Mix ¼ cup granulated sugar with 1 tbsp molasses as a quick swap.
Q: Can I halve the recipe?
A: Yes, everything scales down neatly for 6–7 muffins in a small tin.
Q: Is there a low-sugar option?
A: Reduce granulated sugar by ¼ cup and swap streusel brown sugar for coconut sugar for a subtle molasses note.
Conclusion
These Coffee Cake Muffins capture the familiar warmth of coffee cake in a simple, portable package. With a sweet cinnamon streusel and tender crumb, they’re a delicious snack or brunch item that feels both cozy and effortless. Give them a try, then drop a comment below—did you swoon over that streusel? Looking for more brunch inspiration? Check out my Easy Lemon Scones or Banana Oat Breakfast Cookies next. Happy baking!
Coffee Cake Muffins
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 tsp ground cinnamon plus extra for streusel swirl
- 1 cup whole milk or almond milk if dairy-free
- ⅓ cup vegetable oil or melted coconut oil
- 2 large eggs room temperature (for fluffiness)
- 1 tsp pure vanilla extract avoid imitation for best flavor
- ½ cup light brown sugar packed
- ⅓ cup all-purpose flour
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter cubed
- Pinch salt
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
- Whisk dry ingredients in a bowl and wet ingredients in another. Combine just until no streaks of flour remain.
- Mix brown sugar, flour, cinnamon, salt, and cold butter to create the streusel crumbs.
- Spoon batter into muffin cups and top with streusel, pressing lightly.
- Bake for 18–20 minutes until tops spring back when pressed and toothpick comes out with moist crumbs.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to enjoy warm or at room temperature.
