Coffee Cake Muffins Recipe

I’m thrilled to share my Homemade Coffee Cake Muffins, crowned with a buttery streusel and a cinnamon swirl that conceals a clever little twist you’ll want to read about.

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I can’t stop tweaking these Coffee Cake Muffins because they walk the line between moist and slightly crumbly, and that keeps me coming back. I always fold in a splash of sour cream to keep the crumb unbelievably tender, then swirl in ground cinnamon so each bite has a little wink of spice.

These Homemade Coffee Cake Muffins skirt into Cinnamon Crumb Cake Muffins territory, but somehow stay simple enough for weekday mornings, which is the point right. The streusel on top is total trouble, makes you want one more even when you promised yourself just one.

Ingredients

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All-purpose flour: gives carbs and structure, low fiber, not very nutrient-dense.
Granulated sugar: pure carbs, makes muffins sweet, zero protein or fiber, use sparingly.
Unsalted butter: adds richness and moisture, mostly fat, it’s tasty but not heart-healthy.
Eggs: give protein, help bind the batter, add moisture and a bit of richness.
Sour cream or plain yogurt: adds tang, moisture and some protein, keeps crumb tender.
Ground cinnamon: gives warm sweet spice, strong flavor, no real nutrients, smells amazing.
Brown sugar and nuts: brown sugar brings caramel sweetness, nuts add crunch, healthy fats and protein.

Ingredient Quantities

Batter
- 2 cups (250 g) all-purpose flour
- 2/3 cup (135 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine salt
- 1 tsp ground cinnamon
- 2 large eggs, room temp
- 1/2 cup (115 g) unsalted butter, melted and cooled
- 1 cup (240 g) sour cream or plain yogurt
- 1 tsp vanilla extract
- 1-2 tbsp milk, if needed

Cinnamon swirl
- 1/3 cup (70 g) packed light brown sugar
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
- 1 tbsp all-purpose flour (helps it stick)

Streusel topping
- 3/4 cup (90 g) all-purpose flour
- 1/2 cup (100 g) packed light brown sugar
- 1 tsp ground cinnamon
- 1/3 cup (75 g) cold unsalted butter, cubed
- pinch salt
- 1/2 cup chopped walnuts or pecans optional

How to Make this

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1. Preheat oven to 375 F and line a 12 cup muffin tin with liners or spray with nonstick spray; let eggs come to room temp while you measure things.

2. Make the streusel first so it can stay cold: in a bowl combine 3 4 cup all purpose flour, 1 2 cup packed light brown sugar, 1 teaspoon ground cinnamon and a pinch of salt, then cut in 1 3 cup cold unsalted butter cubed with a pastry cutter or your fingers until you have pea sized crumbs; stir in 1 2 cup chopped walnuts or pecans if using and chill in the fridge.

3. Mix the cinnamon swirl: stir together 1 3 cup packed light brown sugar, 2 tablespoons ground cinnamon, 2 tablespoons melted unsalted butter and 1 tablespoon all purpose flour into a thick paste and set aside.

4. Whisk the dry batter ingredients in a large bowl: 2 cups all purpose flour, 2 3 cup granulated sugar, 2 teaspoons baking powder, 1 2 teaspoon baking soda, 3 4 teaspoon fine salt and 1 teaspoon ground cinnamon.

5. In another bowl whisk 2 large eggs, 1 2 cup melted and cooled unsalted butter, 1 cup sour cream or plain yogurt and 1 teaspoon vanilla extract until smooth; fold the wet into the dry with a spatula just until combined and no big streaks of flour remain, do not overmix or the muffins will be tough. If batter seems too thick to spoon, stir in 1 to 2 tablespoons milk.

6. Spoon about 1 heaping tablespoon or roughly 1 3 of the batter into each muffin cup, then add about 1 teaspoon of the cinnamon swirl on top of that batter in each cup.

7. Add more batter to nearly fill the cups, leave a little room at the top, then gently swirl the cinnamon filling into the batter with a skewer or the tip of a knife to create a cinnamon ribbon but dont overwork it.

8. Top each muffin with a generous sprinkle of chilled streusel so each one gets some crumb and nut pieces.

9. Bake at 375 F for 18 to 22 minutes until tops are golden and a toothpick inserted into the center comes out with a few moist crumbs but not raw batter; if streusel browns too fast tent loosely with foil.

10. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool; theyre best the same day but store airtight for 2 days or freeze for longer.

Equipment Needed

1. Oven (preheat to 375 F)
2. 12 cup muffin tin with liners or nonstick spray
3. Large mixing bowl and a medium bowl
4. Measuring cups and spoons (or a kitchen scale for precision)
5. Whisk
6. Rubber spatula for folding
7. Pastry cutter or fork (or your fingers) for the streusel
8. Skewer or paring knife to swirl the cinnamon filling and a toothpick to test doneness
9. Wire cooling rack

FAQ

Q: Can I use yogurt instead of sour cream? A: Yes, plain yogurt works great. Use the same amount, either regular or Greek. Greek yogurt is thicker so you might stir in a tablespoon or two of milk if the batter feels too stiff. The muffins will be just as tender, maybe a touch tangier.

Q: Why did my cinnamon swirl sink to the bottom? A: Usually it sank because the swirl was too wet or you overfilled the cups. Make the swirl mixture a bit thicker by mixing in that tablespoon of flour and using only 1 tablespoon melted butter if needed. Layer like this: some batter, sprinkle swirl, top with more batter, then bake right away. That helps it stay in the middle.

Q: How do I keep the streusel crunchy and not soggy? A: Keep the butter cold and cut it into the dry ingredients until coarse crumbs form. Don’t add the streusel until right before baking. After baking store cooled muffins in an airtight container at room temp for up to two days, or refrigerate. If it softens, pop muffins in a 325 degree oven for 5 minutes to revive the crunch.

Q: Can I use oil instead of butter in the batter? A: Yes, you can swap equal parts neutral oil for the melted butter in the batter for a moister crumb, but leave the small amounts of butter in the swirl and streusel if you can, they give flavor and texture you’ll miss.

Q: How long and at what temp should I bake them, and how do I know they are done? A: Bake at 375 degrees F for about 18 to 22 minutes when filled about two thirds full. They’re done when a toothpick comes out with a few moist crumbs, not wet batter, and the tops spring back slightly. Ovens vary so start checking at 16 minutes.

Q: Can I make these ahead or freeze them? A: Yes. You can refrigerate the mixed batter overnight but bake within 24 hours. Baked muffins freeze well up to 3 months in a sealed bag. Thaw at room temp, then warm in a 300 degree oven for 5 to 8 minutes to refresh the streusel. You can also freeze baked muffins individually for quick snacks.

Coffee Cake Muffins Recipe Substitutions and Variations

All-purpose flour
- Gluten-free 1:1 all-purpose blend (with xanthan gum if the blend needs it). Use same volume but batter can be a touch wetter, add 1 tbsp flour if too loose.
- Whole wheat pastry flour, 1:1. Gives nuttier, denser muffins so add 1-2 tbsp extra sour cream or milk to keep them tender.
- Cake flour, 1:1. Makes a softer, finer crumb, but handle batter gently so they dont get gummy.
Granulated sugar
- Light brown sugar, 1:1. Adds moisture and a deeper caramel flavor, no other changes needed.
- Coconut sugar, 1:1. Less sweet, caramel notes, color will be darker.
- Honey or maple syrup, use about 1/2 to 2/3 cup. Reduce other liquids by ~2 tbsp and bake a little longer since liquid sweeteners brown faster.
Unsalted butter (batter)
- Neutral oil (canola, vegetable, or light olive oil), about equal volume or slightly less (use about 3/4 of the butter volume for a lighter mouthfeel).
- Melted coconut oil, 1:1 by volume. Gives a mild coconut note, use refined coconut oil if you dont want coconut flavor.
- Unsweetened applesauce, replace up to half the butter 1:1 to cut fat. If you replace all, muffins will be moister but less rich.
Eggs
- Flax egg: 1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min until gelled. Good binder and adds a little nuttiness.
- Chia egg: same ratio as flax (1 tbsp chia + 3 tbsp water per egg), same use.
- Mashed banana or applesauce, 1/4 cup per egg. Adds moisture and some flavor, use banana if you dont mind banana notes.

Pro Tips

– Keep the streusel cold. Make it first and stick it in the fridge until you need it so the butter stays solid, that way the crumbs stay crumbly and dont melt into the muffin while baking. If pieces keep falling off after baking, gently press some streusel into the tops before they go in the oven so it adheres.

– Use a piping bag or zip-top bag for the cinnamon swirl. Put the swirl mix in a small bag, snip a tiny corner and pipe a thin line down the center of each cup, then top with batter and give one gentle swirl with a skewer. That gives a prettier, more consistent ribbon without overworking the batter.

– Measure and handle the batter gently. Spoon and level the flour instead of scooping, let eggs come to room temp, and fold wet into dry just until you cant see big streaks of flour. If it looks too stiff add 1 tablespoon milk at a time, but resist mixing too long or youll get tough muffins.

– Watch the streusel and the bake time. If the crumbs are browning faster than the muffins, tent loosely with foil partway through. Cool in the pan 5 minutes then transfer to a rack so the bottoms dont get soggy, and to refresh later freeze baked muffins wrapped well or reheat briefly in a 325 F oven to bring back that fresh-baked texture.

Coffee Cake Muffins Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I’m thrilled to share my Homemade Coffee Cake Muffins, crowned with a buttery streusel and a cinnamon swirl that conceals a clever little twist you’ll want to read about.

Servings

servings

Calories

466

kcal

Equipment: 1. Oven (preheat to 375 F)
2. 12 cup muffin tin with liners or nonstick spray
3. Large mixing bowl and a medium bowl
4. Measuring cups and spoons (or a kitchen scale for precision)
5. Whisk
6. Rubber spatula for folding
7. Pastry cutter or fork (or your fingers) for the streusel
8. Skewer or paring knife to swirl the cinnamon filling and a toothpick to test doneness
9. Wire cooling rack

Ingredients

Batter
2 cups (250 g) all-purpose flour
2/3 cup (135 g) granulated sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp fine salt
1 tsp ground cinnamon
2 large eggs, room temp
1/2 cup (115 g) unsalted butter, melted and cooled
1 cup (240 g) sour cream or plain yogurt
1 tsp vanilla extract
1-2 tbsp milk, if needed
Cinnamon swirl
1/3 cup (70 g) packed light brown sugar
2 tbsp ground cinnamon
2 tbsp unsalted butter, melted
1 tbsp all-purpose flour (helps it stick)
Streusel topping
3/4 cup (90 g) all-purpose flour
1/2 cup (100 g) packed light brown sugar
1 tsp ground cinnamon
1/3 cup (75 g) cold unsalted butter, cubed
pinch salt
1/2 cup chopped walnuts or pecans optional

Directions

Preheat oven to 375 F and line a 12 cup muffin tin with liners or spray with nonstick spray; let eggs come to room temp while you measure things.
Make the streusel first so it can stay cold: in a bowl combine 3 4 cup all purpose flour, 1 2 cup packed light brown sugar, 1 teaspoon ground cinnamon and a pinch of salt, then cut in 1 3 cup cold unsalted butter cubed with a pastry cutter or your fingers until you have pea sized crumbs; stir in 1 2 cup chopped walnuts or pecans if using and chill in the fridge.
Mix the cinnamon swirl: stir together 1 3 cup packed light brown sugar, 2 tablespoons ground cinnamon, 2 tablespoons melted unsalted butter and 1 tablespoon all purpose flour into a thick paste and set aside.
Whisk the dry batter ingredients in a large bowl: 2 cups all purpose flour, 2 3 cup granulated sugar, 2 teaspoons baking powder, 1 2 teaspoon baking soda, 3 4 teaspoon fine salt and 1 teaspoon ground cinnamon.
In another bowl whisk 2 large eggs, 1 2 cup melted and cooled unsalted butter, 1 cup sour cream or plain yogurt and 1 teaspoon vanilla extract until smooth; fold the wet into the dry with a spatula just until combined and no big streaks of flour remain, do not overmix or the muffins will be tough. If batter seems too thick to spoon, stir in 1 to 2 tablespoons milk.
Spoon about 1 heaping tablespoon or roughly 1 3 of the batter into each muffin cup, then add about 1 teaspoon of the cinnamon swirl on top of that batter in each cup.
Add more batter to nearly fill the cups, leave a little room at the top, then gently swirl the cinnamon filling into the batter with a skewer or the tip of a knife to create a cinnamon ribbon but dont overwork it.
Top each muffin with a generous sprinkle of chilled streusel so each one gets some crumb and nut pieces.
Bake at 375 F for 18 to 22 minutes until tops are golden and a toothpick inserted into the center comes out with a few moist crumbs but not raw batter; if streusel browns too fast tent loosely with foil.
Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool; theyre best the same day but store airtight for 2 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.