Coffee Cake Muffins

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Buttery, brown sugar muffins topped with a cinnamon streusel are everything you love about coffee cake in handheld form!

Easy Coffee Cake Muffins Recipe

This coffee cake muffin recipe is a mini version of my reader-favorite cinnamon streusel coffee cake. With a moist and buttery crumb, chunky streusel topping, and everything you love about traditional coffee cake packed into a few bites, these coffee cake muffins are perfect for making ahead of time and having on hand for a quick snack or sweet accompaniment to your morning beverage.

When I sought out muffin recipes to plan for 2018’s Muffin of The Month, I wanted to compile an eclectic mix full of classics, holiday favorites, and bakery style muffins you could recreate at home.

I also wanted to give you a few muffin recipes that were a little unique in that maybe you hadn’t thought to put all those things together in a muffin recipe or perhaps your favorite breakfast item is just a lot of food to have around at one time.

Now don’t get me wrong, when I made that cinnamon streusel coffee cake all those years ago, I was in coffee cake heaven. For days and days. We shared it with lots of people!

But if you’re not into having a whole bundt cake’s worth of coffee cake, these coffee cake muffins are nature’s way of letting you have your cake and eat it too– plus they freeze really well, so you can keep some stashed away for special cravings!

I’ve made no secret about my love for streusel. In fact, here are all of my recipes that have streusel in/on them. You’re welcome.

Coffee Cake Muffin ingredients

A few of the ingredients you see below are repeated in both the streusel and the muffin batter. Be sure you’re paying attention to what temperature/state the butter is for each component and have your butter divided accordingly.

FOR THE STREUSEL

• all-purpose flour
• brown sugar
• ground cinnamon
• salt
• unsalted butter

FOR THE MUFFINS

• all-purpose flour
• ground cinnamon
• baking powder
• baking soda
• salt
• unsalted butter
• brown sugar
• granulated sugar
• eggs
• vanilla extract
• sour cream or yogurt

How to make Cinnamon Coffee Cake Muffins

STREUSEL

STEP #1

Place flour, brown sugar, cinnamon, salt, and butter into a small bowl.

STEP #2

Using a fork, press ingredients together until butter is in small chunks. Use your fingers to pinch pieces together until streusel is mostly small crumbles. Some large crumbles are ok. Set aside.

MUFFINS

STEP #3

In a medium size bowl, toss together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.

STEP #4

In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs one at a time, beating on medium speed after each until combined. Add the vanilla and the yogurt and beat again on medium speed until completely incorporated.

STEP #5

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until no flour pockets remain.

STEP #6

Spoon the batter evenly into the prepared wells. I like to use an ice cream scoop with a thumb trigger. Sprinkle a heaping Tablespoon of the streusel topping on each pile of batter, then bake.

Tips for the Best Coffee Cake Muffins

TIP #1

Be sure you’re baking the muffins at the initial high temperature to encourage them to bake up nice and tall. Do not open the door when you adjust the temperature down as the warm air will escape from the oven.

TIP #2

For best results, use full fat sour cream. Lower fat dairy is fine, but you will get the moistest crumb with the best flavor with a high fat sour cream or highest fat yogurt you can find.

TIP #3

If you want your muffins extra tall, allow the batter to rest 15-20 minutes before putting it into the muffin wells.

Coffee Cake Muffin Recipe storage

Leftovers can be kept covered tightly at room temperature up to 5 days or in the refrigerator up to one week. Muffins freeze well, up to 2 months. Thaw in fridge overnight or heat up in microwave for 15 seconds on high.

If I could offer you one piece of advice for leftover coffee cake muffins, it’s this: toast them in a toaster oven or air fryer.

The tops got extra crunchy and the middles stayed soft and moist. I’d even venture to say that they’re better a little toasted than straight up. But either way, you can’t go wrong with these coffee cake muffins.

5 from 12 votes

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Best Coffee Cake Muffins

Buttery, brown sugar muffins topped with a cinnamon streusel are everything you love about coffee cake in handheld form!

Prep Time15 minutes mins

Bake Time14 minutes mins

Total Time29 minutes mins

Cook ModePrevent your screen from going dark

Recipe Author Lynn April

Servings: 9 muffins

Ingredients

CINNAMON STREUSEL

• ▢ ¼ cup (60g) all-purpose flour
• ▢ 2 Tablespoons (25g) firmly packed light or dark brown sugar
• ▢ ¾ teaspoon ground cinnamon
• ▢ ⅛ teaspoon salt
• ▢ 2 Tablespoons (28g) cold unsalted butter cut into pieces

MUFFINS

• ▢ 1 and ¼ cup (180g) all-purpose flour be sure to measure properly
• ▢ ½ teaspoon ground cinnamon
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 6 tablespoons (85g) unsalted butter softened to room temperature¹
• ▢ ½ cup (50g) firmly packed light or dark brown sugar
• ▢ ¼ cup (50g) granulated sugar
• ▢ 2 large eggs room temperature¹
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup (120g) full fat yogurt or sour cream² room temperature¹

Instructions

• Preheat the oven to 400ºF (204ºC).
• Spray 9 wells of a 12 count muffin pan with non-stick spray or line with cupcake liners. Set aside.

CINNAMON STREUSEL

• Place flour, brown sugar, cinnamon, salt, and cubed butter into a small bowl.
  ¼ cup (60g) all-purpose flour, 2 Tablespoons (25g) firmly packed light or dark brown sugar, ¾ teaspoon ground cinnamon, ⅛ teaspoon salt, 2 Tablespoons (28g) cold unsalted butter
• Using a fork, press ingredients together until butter is in small chunks. Use your fingers to pinch pieces together until streusel is mostly small crumbles. Some large crumbles are ok. Set aside.

MUFFINS

• In a medium size bowl, toss together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
  1 and ¼ cup (180g) all-purpose flour, ½ teaspoon ground cinnamon, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs one at a time, beating on medium speed after each until combined. Add the vanilla and the yogurt and beat again on medium speed until completely incorporated.
  6 tablespoons (85g) unsalted butter, ½ cup (50g) firmly packed light or dark brown sugar, ¼ cup (50g) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ cup (120g) full fat yogurt or sour cream2
• Pour the wet ingredients into the dry ingredients and stir gently with a spatula until no flour pockets remain.
• Spoon the batter evenly into the prepared wells. I like to use an ice cream scoop with a thumb trigger. Sprinkle a heaping Tablespoon of the streusel topping on each pile of batter. Bake the muffins for 5 minutes, then without opening the oven door, reduce the temperature to 350ºF (177ºC) and bake for another 13-14 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and allow muffins to cool in the pan at least 10 minutes before transferring to a wire rack to cool completely. Leftovers can be kept covered tightly at room temperature up to 5 days or in the refrigerator up to one week. Muffins freeze well, up to 2 months. Thaw in fridge overnight or heat up in microwave for 15 seconds on high.

Notes

1. Room temperature ingredients: it is always a good rule of thumb to use room temperature ingredients when using room temperature butter. To bring eggs to room temperature quickly, place in a bowl of warm water for 10 minutes.
2. Yogurt/sour cream: you can use plain or vanilla flavored. You may also use Greek yogurt. For best results, use full fat. Recipe will work with lower fat, but just may not be as moist.

Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1muffin | Calories: 285kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 198mg | Potassium: 77mg | Fiber: 1g | Sugar: 21g | Vitamin A: 445IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 1mg