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Coffee Cake Muffins

These fluffy, cinnamon-infused Coffee Cake Muffins are topped with a crunchy streusel, making them the perfect comfort snack for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 cups all-purpose flour King Arthur or Bob’s Red Mill are great brands
  • 1 cup granulated sugar organic cane sugar works beautifully
  • 1/2 cup unsalted butter, melted make sure it’s at room temperature
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Ceylon cinnamon can elevate the taste
  • 1/2 cup whole milk use buttermilk for extra richness
  • 2 large eggs preferably organic for better flavor
  • 1/2 teaspoon vanilla extract pure vanilla for the best results
For the Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed dark brown sugar enhances flavor
  • 1/4 cup unsalted butter, cold and cut into small pieces
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together 2 cups of flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon until thoroughly combined.
  3. In a separate bowl, whisk together 1/2 cup of melted butter, 1/2 cup of whole milk, 2 large eggs, and 1/2 teaspoon of vanilla extract until well combined and smooth.
  4. Gently pour the wet mixture into the dry ingredients. Stir until just combined, being careful not to overmix.
  5. In a small bowl, combine 1/2 cup of flour, 1/2 cup of brown sugar, and 1 teaspoon of cinnamon. Add in the cold butter pieces and mix until you achieve coarse crumbs.
Baking
  1. Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
  2. Generously sprinkle the streusel mixture over each muffin before baking.
  3. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  4. Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t overmix your batter—a few lumps are okay to keep your muffins light and airy. Let the muffins cool completely for the best texture. Store muffins in an airtight container at room temperature for up to three days.