Fluffy Coffee Cake Muffins marry the best of coffee cake and muffins into a quick treat that’s perfect for breakfast, brunch item or an afternoon pick-me-up.
I first whipped up these Coffee Cake Muffins on an early fall Saturday—when the leaves were just turning and the aroma of warm cinnamon streusel filled my kitchen. Imagine a muffin that’s part classic coffee cake (hello, crumbly cinnamon topping!) and part sweet, tender quick snack you can grab on the go. What makes these particularly special? They’re an easy recipe that balances a soft crumb with just the right amount of buttery sugar streusel. As a 50-year-old food blogger, I’ve tested dozens of muffin and coffee cake mash-ups, and this version wins for simplicity, flavor, and crowd-pleasing power.
Why You’ll Love This Recipe
- Ready in under 40 minutes—no all-day baking required
- Uses pantry-friendly staples so you can bake on a whim
- Perfect for breakfast meal prep or an easy brunch item
- Each muffin clocks in around 200-220 calories (light enough for guilt-free snacking)
- Cinnamon streusel topping gives a delightful crunch in every bite
- Easily adaptable for dairy-free or gluten-free diets with a few simple swaps
- Hands-on mixing—no stand mixer needed, just a mixing bowl and whisk
- Delicious snack that pairs beautifully with coffee or tea
Ingredients
• 2 cups (240g) all-purpose flour (or 1:1 gluten-free blend)
• ½ cup (100g) granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon (for batter)
• 1 cup (240ml) whole milk (or almond milk)
• ½ cup (115g) unsalted butter, melted and slightly cooled (can swap with coconut oil)
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 2 tbsp sour cream or Greek yogurt (adds tenderness)
Cinnamon Streusel:
• ½ cup (60g) all-purpose flour
• ⅓ cup (67g) light brown sugar, packed
• 1 tsp ground cinnamon
• 3 tbsp unsalted butter, cold and cubed
(Brand tip: I love King Arthur flour for consistency; Horizon Organic milk for creaminess.)
Directions
- Preheat & Prep
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly with butter. - Make the Streusel
In a small bowl, combine streusel flour, brown sugar, and cinnamon. Cut in cold butter with a pastry cutter or two knives until mixture clumps into pea-size bits. Set aside in the fridge so it firms up. - Mix Dry Ingredients
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon for the batter. - Whisk Wet Ingredients
In a separate bowl, whisk milk, melted butter, eggs, vanilla, and sour cream until smooth. - Combine & Gently Fold
Pour wet into dry ingredients. Stir just until no large streaks of flour remain—overmixing can lead to dense muffins. A few small lumps are perfect for a light crumb. - Fill Muffin Cups
Divide batter evenly among 12 cups (about ⅓ cup each). You can use a medium cookie scoop for uniform muffins. - Top with Cinnamon Streusel
Sprinkle chilled streusel generously over each muffin—aim for about 1 dessert-spoon per cup so you get a crunchy crown. - Bake & Test
Bake for 18–22 minutes, rotating the pan halfway through. When the tops are golden and a toothpick inserted in the center comes out clean (with a few moist crumbs), they’re done. - Cool & Enjoy
Let muffins rest in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature—either way, the aroma is irresistible.
Servings & Timing
Makes 12 Coffee Cake Muffins
Prep Time: 15 minutes
Bake Time: 20 minutes
Cooling Time: 5 minutes
Total Time: about 40 minutes
Variations
• Blueberry Streusel Twist: Add ¾ cup fresh or frozen blueberries into the batter for fruity flair.
• Pumpkin Spice Swap: Replace ¼ cup milk with canned pumpkin and bump up spices (¼ tsp nutmeg, ¼ tsp cloves).
• Vegan Version: Use flax eggs (2 tbsp ground flax + 6 tbsp water), dairy-free milk, and plant-based butter.
• Mini Muffin Format: Bake in a mini tin for bite-sized brunch bites (reduce bake time to 12–15 minutes).
• Orange Zest Upgrade: Stir in 1 tsp orange zest to batter for a citrusy note that brightens the cinnamon.
• Protein Boost: Replace ¼ cup flour with vanilla protein powder (watch for extra browning, so reduce oven temp by 25°F).
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days—bring to room temperature before serving.
Freezer: Wrap individually in plastic wrap and freeze in a zip-top bag for up to 2 months. Thaw at room temperature or microwave on low power for 20–30 seconds.
Make-Ahead Tip: Bake the night before and reheat in a 325°F oven for 5–7 minutes to refresh that crumbly top.
Notes
• Gently shredding cold butter into the streusel mix creates the flakiest crumble.
• If you like a stronger cinnamon flavor, swap half your granulated sugar for cinnamon sugar in the batter (I do this when I’m feeling extra cozy).
• My high-altitude tweak: reduce baking powder to 1¾ tsp and add an extra tablespoon of milk to prevent dryness.
• For an ultra-moist muffin, don’t skip the sour cream or Greek yogurt—it locks in tenderness without weighing down the crumb.
FAQs
Q: Can I use cake flour instead of all-purpose?
A: Yes—substitute 1:1, but you may need to add a touch more milk since cake flour absorbs less liquid.
Q: Why are my muffins dense?
A: Overmixing is the usual culprit. Stop stirring when you see just a few streaks of flour.
Q: Can I make the streusel ahead of time?
A: Absolutely—prep it and keep refrigerated up to 2 days, then top and bake when you’re ready.
Q: Are these muffins coffee-flavored?
A: They’re coffee-cake style, meaning they pair perfectly with your cup of coffee but don’t contain brewed coffee.
Q: How do I prevent the streusel from sinking?
A: Make sure your streusel is cold and chunky before you sprinkle it on; warm crumbs will melt into the batter.
Q: Can I double the recipe?
A: Yes—just use two muffin tins or bake in batches, and watch for slight bake-time shifts.
Q: What’s the best way to reheat for crunch?
A: A 350°F toaster oven for 3–4 minutes revives that fresh-baked texture.
Q: How do I know when they’re fully baked?
A: A toothpick should come out with a few moist crumbs; if it’s wet batter, they need more time.
Conclusion
These Coffee Cake Muffins bring together the best bits of cinnamon-streusel coffee cake and tender morning muffins. With minimal fuss and pantry-friendly ingredients, they’re a delicious snack or weekend breakfast staple. Give them a try, share your tweaks below, and don’t forget to browse my other easy brunch recipes—happy baking!
Coffee Cake Muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon for batter
- 1 cup whole milk
- 1/2 cup unsalted butter melted and slightly cooled (can swap with coconut oil)
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 2 tbsp sour cream or Greek yogurt adds tenderness
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar packed
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter cold and cubed
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly with butter.
- In a small bowl, combine streusel flour, brown sugar, and cinnamon. Cut in cold butter with a pastry cutter or two knives until mixture clumps into pea-size bits. Set aside in the fridge to firm up.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon for the batter.
- In a separate bowl, whisk milk, melted butter, eggs, vanilla, and sour cream until smooth.
- Pour wet into dry ingredients. Stir just until no large streaks of flour remain—overmixing can lead to dense muffins. A few small lumps are perfect for a light crumb.
- Divide batter evenly among 12 cups (about ⅓ cup each). You can use a medium cookie scoop for uniform muffins.
- Sprinkle chilled streusel generously over each muffin—aim for about 1 dessert-spoon per cup so you get a crunchy crown.
- Bake for 18–22 minutes, rotating the pan halfway through. When the tops are golden and a toothpick inserted in the center comes out clean (with a few moist crumbs), they’re done.
- Let muffins rest in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature—either way, the aroma is irresistible.
