Description
Deliciously soft and gooey Coffee Cake Muffins featuring a tender crumb and a sweet cinnamon streusel topping—perfect for a bakery-style breakfast treat in under 40 minutes.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup whole milk
- 2 large eggs
- ½ tsp vanilla extract
Streusel Topping
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ cup unsalted butter, cold
- 1 tsp ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, 1 cup sugar, baking powder, salt, and 1 tsp cinnamon ensuring they are well combined to create an even base for your batter.
- Mix Wet Ingredients: In a separate bowl, whisk melted butter, whole milk, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine Batter: Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender and soft.
- Prepare Streusel: In another bowl, mix ½ cup flour, brown sugar, and 1 tsp cinnamon. Add the cold butter and use your fingers or a pastry cutter to cut the butter into coarse crumbs, forming the streusel topping.
- Fill Muffin Cups: Spoon the batter into the muffin tins, filling each cup about 2/3 full. Then sprinkle the streusel topping evenly over each muffin.
- Bake: Bake the muffins for 18–22 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature for best flavor and texture.
Notes
- Do not overmix the batter to avoid dense muffins; gently fold ingredients until just combined.
- Use cold butter in streusel for a crumbly, crunchy topping.
- Check muffins with a toothpick at 18 minutes to prevent overbaking.
- Muffins can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
- For a dairy-free version, substitute whole milk with almond or oat milk and use a dairy-free butter alternative.
