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

Buttery, brown sugar muffins topped with a cinnamon streusel are everything you love about coffee cake in handheld form!
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Servings: 9 muffins
Author: freshaprilflours.com

Ingredients

CINNAMON STREUSEL

  • 1/4 cup all-purpose flour
  • 2 Tablespoons brown sugar firmly packed (light or dark)
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 2 Tablespoons cold unsalted butter cut into pieces

MUFFINS

  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter softened to room temperature
  • 1/2 cup brown sugar firmly packed (light or dark)
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature*
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek yogurt plain or vanilla, any fat content-- you may also use sour cream

Instructions

  • Preheat the oven to 400ºF.
  • 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 butter into a small bowl.
  • 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.
  • 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.
  • 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 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

*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.