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Coffee Cake Muffins

Irresistibly Fluffy Coffee Cake Muffins for Cozy Mornings

Delight in these fluffy Coffee Cake Muffins, the perfect sweet companion for your morning coffee or afternoon snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Whole wheat flour can be substituted.
  • 1 cup Granulated sugar Brown sugar can deepen flavor.
  • 1/2 cup Unsalted butter Use vegetable oil for a dairy-free option.
  • 2 teaspoons Baking powder Ensure it’s fresh for best results.
  • 1/2 teaspoon Salt Balances sweetness.
  • 2 teaspoons Ground cinnamon Can mix in other spices for a twist.
  • 1 cup Whole milk 2% or non-dairy alternatives can be used.
  • 2 large Eggs Flax eggs can be used for vegan option.
  • 1 teaspoon Vanilla extract Use pure for best results.
For the Streusel Topping
  • 1 cup All-purpose flour Almond flour can be a gluten-free alternative.
  • 1/2 cup Brown sugar Both light and dark can be used.
  • 1/4 cup Cold unsalted butter Margarine can be used if preferred.
  • 1 teaspoon Ground cinnamon Optional, but adds flavor.

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
  3. In a separate bowl, melt the butter and whisk in the whole milk, eggs, and vanilla extract until smooth.
  4. Gently fold the wet mixture into the dry ingredients until just combined.
  5. In a small bowl, mix together the flour, brown sugar, and cinnamon for the streusel topping, then cut in the butter until crumbly.
  6. Spoon the batter into muffin cups, filling each about two-thirds full.
  7. Sprinkle the streusel topping over each muffin.
  8. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
  9. Let the muffins cool for about 5 minutes in the tin before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

For best results, mix gently to avoid overmixing. Store in an airtight container for freshness.

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