Coffee Cake Muffins
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.
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.
Notes
Use whole milk Greek yogurt for extra moisture. Measure flour by spooning into the cup and leveling off. For bolder spice, add nutmeg or cardamom.
Nutrition
Calories: 210kcal
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