The moment the muffins begin to bake, the sweet, warm aroma of cinnamon and sugar fills the kitchen, wrapping you in a cozy embrace. As they rise in the oven, you can practically hear them calling you to indulge, promising a warm and crumbly treat that feels like a hug in every bite. Coffee cake muffins embody that charming balance of richness and comfort, making them perfect for breakfast, a snack, or even a delightful dessert. Let’s dive in and explore how to create these irresistible morsels of happiness.
What makes this recipe shine
Beyond their comforting flavors and inviting aroma, these coffee cake muffins boast a beautifully balanced texture and the perfect crumb. The blend of moist cake with a light, crunchy streusel topping creates an elegant contrast that’s hard to resist. It’s a dish that pays homage to classic coffee cakes but in a delightful muffin form, making it ideal for serving at brunch or enjoying with your morning coffee.
As one enthusiastic baker put it:
"These muffins not only filled my home with a heavenly scent—they filled my heart with joy!"
How this dish comes together
Creating these coffee cake muffins is straightforward. Begin by preheating your oven, and while it warms, gather your ingredients. You’ll begin by whipping together the dry elements before introducing the wet ones—allowing for a perfect blend of flavors without overmixing, which can lead to dense muffins. And don’t forget that gorgeous streusel topping—it’s the crowning glory that takes everything to the next level!
What you’ll need
Gather your items to make these delightful muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup whole milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1 teaspoon ground cinnamon
Opt for high-quality vanilla extract and organic ingredients when possible; they truly elevate the flavors of your muffins. If you’re looking for dairy-free options, almond milk or oat milk can work well as substitutes.
How to cook it
Preheat your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or giving it a light greasing with butter.
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon. You want to ensure these dry ingredients are well-blended so the flavors distribute evenly.
In a separate bowl, whisk together the melted butter, whole milk, eggs, and vanilla extract until you achieve a uniform consistency.
Pour the wet ingredients into the dry mixture. Gently fold them together until just combined—you want to see some lumps as overmixing can lead to a tougher muffin.
For the streusel topping, combine flour, brown sugar, and cinnamon in a small bowl. Use your fingers or a pastry cutter to add the cold butter, mixing until you have a crumbly texture.
Scoop the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
Generously sprinkle the streusel topping over your muffin batter.
Bake in the preheated oven for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. The tops should be lightly golden brown.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serving suggestions
These coffee cake muffins shine on their own but can be enhanced with a dusting of powdered sugar or a drizzle of creamy icing for a touch of decadence. Serve them warm with a pat of butter or alongside a dollop of fresh whipped cream. They pair beautifully with a steaming cup of coffee, tea, or even hot cocoa, making for the perfect afternoon treat or breakfast choice.
How to store and reheat
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to preserve them for longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. To reheat, simply pop them in a preheated oven at 350°F (175°C) for about 10 minutes or microwave them for 15-20 seconds if you prefer a quick option.
Helpful cooking tips
Mix with love: When combining wet and dry ingredients, be gentle. Overmixing can result in dense muffins instead of light, fluffy ones.
Chill your butter: For the streusel, using cold butter is key to achieving that crumbly texture. If it gets warm, it won’t create those satisfying crumbs.
Test for doneness: Ovens can vary, so keep an eye on your muffins. They’re done when the edges pull away from the sides of the tin and a toothpick comes out clean.
Creative variations
Feel free to personalize your muffins! Consider adding in 1/2 cup of chopped nuts or chocolate chips for extra texture and flavor. If you’re looking for seasonal variations, try substituting the cinnamon with pumpkin spice in the fall or adding fresh berries for a refreshing summer twist. You could even experiment with flavored extracts, such as almond or maple, in place of vanilla.
Frequently Asked Questions
What can I use instead of whole milk?
You can replace whole milk with any non-dairy milk alternative, like almond or oat milk. Just make sure to choose an unsweetened version so as not to alter the flavor too much.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and keep it covered in the fridge. Just give it a quick stir before scooping into the muffin tins the next day.
How do I know when my muffins are baked correctly?
A toothpick inserted in the center should come out clean. If it has a few moist crumbs clinging to it, you’re good to go, but if it’s wet with batter, give them a couple more minutes.
Coffee Cake Muffins
Delicious coffee cake muffins with a crunchy streusel topping, perfect for breakfast or a delightful snack.
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup whole milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or grease with butter.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the melted butter, whole milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture and gently fold until just combined; be careful not to overmix.
- For the streusel topping, mix together flour, brown sugar, and cinnamon, then cut in the cold butter until crumbly.
- Scoop the batter into the muffin tin, filling each cup about two-thirds full.
- Sprinkle the streusel topping generously over the batter.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Try using high-quality vanilla extract and organic ingredients for the best flavor. You can substitute whole milk with almond or oat milk for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Baked Goods
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
