Few things pair better with a morning cup of coffee than a tender, buttery muffin. But when that muffin tastes like a slice of classic coffee cake—complete with cinnamon swirls and crumbly streusel—you elevate your morning routine into a small act of indulgence. Coffee Cake Muffins combine everything people love about a traditional coffee cake into a portable, easy-to-share form.

With their moist, vanilla-scented crumb and crisp cinnamon topping, these muffins strike a balance between sweetness and warmth. They’re simple enough for a weekday breakfast yet elegant enough to serve at brunch. The following recipe guides you through each step to create bakery-worthy muffins from scratch, even if you’re short on time.

Ingredients

This recipe yields 12 standard-sized muffins.

For the Streusel Topping

½ cup (100 g) brown sugar, packed
⅓ cup (40 g) all-purpose flour
1 teaspoon ground cinnamon
¼ cup (60 g) unsalted butter, melted

For the Muffin Batter

1 ½ cups (190 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
¾ cup (180 ml) sour cream or plain Greek yogurt

For the Cinnamon Swirl (optional but recommended)

¼ cup (50 g) brown sugar
1 teaspoon ground cinnamon

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or lightly grease it with butter or non-stick spray.
Set aside while you prepare the components.

Step 2: Make the Streusel Topping

In a small bowl, mix brown sugar, flour, and cinnamon.
Pour in the melted butter and stir with a fork until the mixture forms small, crumbly clusters.
Refrigerate the streusel while you prepare the batter to help it firm up.

Step 3: Prepare the Muffin Batter

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat softened butter and granulated sugar with a hand or stand mixer for 2–3 minutes, until light and fluffy.
Add eggs one at a time, beating after each addition.
Stir in vanilla extract.
Reduce mixer speed to low and add half of the dry ingredients, followed by half of the sour cream. Mix gently.
Add the remaining dry ingredients and sour cream, mixing until just combined. Avoid overmixing to keep the muffins soft.

Step 4: Create the Cinnamon Swirl

Combine brown sugar and cinnamon in a small bowl.
Set aside to layer inside the muffins.

Step 5: Assemble the Muffins

Spoon one tablespoon of batter into each muffin cup.
Sprinkle about ½ teaspoon of the cinnamon-sugar mixture over the batter.
Add another layer of batter, filling each cup about two-thirds full.
Top each muffin generously with the streusel mixture.

Step 6: Bake to Perfection

Bake the muffins in the preheated oven for 18–22 minutes, or until the tops turn golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 7: Optional Glaze

For a bakery-style finish, drizzle muffins with a simple glaze made from:

½ cup (60 g) powdered sugar
1 tablespoon milk
¼ teaspoon vanilla extract

Mix until smooth and drizzle over the cooled muffins using a spoon or piping bag.

Tips for Perfecting the Dish

Use Room Temperature Ingredients: Butter, eggs, and sour cream should be at room temperature. This helps them blend evenly, creating a smooth batter and a tender crumb.
Don’t Overmix: Overmixing develops gluten, which can make muffins dense. Stir just until the ingredients are incorporated.
Chill the Streusel: A cold topping holds its texture better while baking, giving you that signature crumble.
Measure Flour Accurately: Spoon flour into your measuring cup and level it off with a knife. Scooping directly can pack the flour, leading to dry muffins.
Even Distribution: Use an ice cream scoop to divide the batter evenly, ensuring uniform baking.
Check Early: Ovens vary. Start checking muffins at 18 minutes to avoid overbaking.

Conservation and Storage

At Room Temperature

Store cooled muffins in an airtight container at room temperature for up to 3 days.
To maintain their softness, place a paper towel under and over the muffins inside the container to absorb moisture.

Refrigeration

Extend freshness by refrigerating for up to 5 days. Warm them briefly in the microwave (10–15 seconds) before serving.

Freezing

For long-term storage, wrap muffins individually in plastic wrap and store them in a freezer-safe bag for up to 2 months.
Thaw at room temperature or microwave for 30 seconds. The texture remains moist and delicious.

Variations

Blueberry Coffee Cake Muffins
Add 1 cup (150 g) of fresh or frozen blueberries to the batter. Toss them in 1 tablespoon of flour before folding in to prevent sinking.
Apple Cinnamon Muffins
Fold in 1 cup (120 g) finely chopped apples and ¼ teaspoon ground nutmeg for a fall-inspired twist.
Nutty Crumb Muffins
Mix ½ cup (50 g) chopped pecans or walnuts into the streusel topping for extra crunch.
Chocolate Chip Swirl Muffins
Stir in ½ cup (90 g) mini chocolate chips into the batter and top with a lighter streusel for a dessert-style treat.
Gluten-Free Option
Substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure all other ingredients are gluten-free certified.
Mini Muffins
Use a mini muffin tin for bite-sized versions. Bake for 10–12 minutes, perfect for brunch platters or kids’ snacks.

Serving Suggestions

Breakfast or Brunch: Serve warm with butter and a side of fresh fruit or yogurt.
Coffee Companion: Pair with cappuccino, latte, or cold brew. The cinnamon crumble enhances the coffee’s natural bitterness.
Dessert Option: Top with whipped cream or vanilla ice cream for a simple yet indulgent dessert.
Gift Idea: Wrap cooled muffins in parchment paper and tie with twine for homemade gifts during holidays or family gatherings.
On-the-Go Snack: These muffins are sturdy and travel-friendly, making them perfect for lunchboxes or road trips.

Conclusion

Coffee Cake Muffins capture the comforting essence of traditional coffee cake in a convenient, handheld form. Each bite delivers the perfect blend of tender cake, warm cinnamon, and buttery streusel. With easy steps, common ingredients, and endless variations, this recipe invites creativity and guarantees success.

These muffins prove that simple baking can yield extraordinary results. Whether you serve them fresh out of the oven for breakfast, as a midday pick-me-up, or as an elegant brunch centerpiece, they’ll satisfy every craving.

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Coffee Cake Muffins: A Perfectly Sweet Start to Any Day

Author: hafsahafsa
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Coffee Cake Muffins deliver everything you love about classic coffee cake—soft, buttery crumb, warm cinnamon swirl, and crumbly streusel topping—in a handheld, easy-to-serve form. Perfect for breakfast, brunch, or a quick sweet treat, they’re moist, flavorful, and simple to make with basic pantry ingredients.

Ingredients

Scale

For the Streusel Topping

½ cup (100 g) brown sugar, packed

⅓ cup (40 g) all-purpose flour

1 teaspoon ground cinnamon

¼ cup (60 g) unsalted butter, melted

For the Muffin Batter

1½ cups (190 g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup (115 g) unsalted butter, softened

¾ cup (150 g) granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

¾ cup (180 ml) sour cream or plain Greek yogurt

For the Cinnamon Swirl (optional)

¼ cup (50 g) brown sugar

1 teaspoon ground cinnamon

For the Glaze (optional)

½ cup (60 g) powdered sugar

1 tablespoon milk

¼ teaspoon vanilla extract

Instructions

Step 1: Preheat and Prepare

Preheat oven to 375°F (190°C).

Line a 12-cup muffin pan with liners or grease lightly.

Step 2: Make the Streusel Topping

Mix brown sugar, flour, and cinnamon in a bowl.

Add melted butter and stir until crumbly.

Refrigerate while preparing the batter.

Step 3: Prepare the Muffin Batter

In a medium bowl, whisk flour, baking powder, baking soda, and salt.

In another bowl, beat butter and sugar until creamy (2–3 minutes).

Add eggs one at a time, then vanilla.

Alternate adding dry ingredients and sour cream, mixing gently until combined.

Step 4: Create the Cinnamon Swirl

Combine brown sugar and cinnamon in a small bowl.

Step 5: Assemble the Muffins

Fill each muffin cup with 1 tablespoon of batter.

Sprinkle ½ teaspoon of the cinnamon-sugar mixture over it.

Add another layer of batter, filling cups two-thirds full.

Top with streusel mixture.

Step 6: Bake

Bake for 18–22 minutes until golden and a toothpick inserted comes out clean.

Cool in pan for 5 minutes, then transfer to a rack.

Step 7: Add the Glaze (optional)

Whisk powdered sugar, milk, and vanilla.

Drizzle over cooled muffins for a bakery-style finish.

Notes

Room temperature ingredients ensure even mixing and tender texture.

Avoid overmixing to prevent dense muffins.

Chill the streusel before topping to keep it crumbly while baking.

For even baking, fill muffin cups no more than two-thirds full.

To reheat, microwave muffins for 10–15 seconds for fresh-from-the-oven warmth.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast / Brunch / Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 285 kcal
Sugar: 19 g
Sodium: 160 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 60 mg

Keywords: coffee cake muffins, cinnamon streusel muffins, easy breakfast muffins, homemade muffins