Okay, friend, let’s get baking! I’m so excited to share this recipe with you. Trust me, these Coffee Cake Muffins are going to become a staple in your kitchen. This isn’t just any recipe; this is the Coffee Cake Muffins recipe that’s been requested at countless brunches and potlucks. I remember the first time I made these, I was so nervous – would they be dry? Would the streusel be crunchy enough? I even forgot to set a timer! Thankfully, they came out perfectly imperfect, and that’s kind of the charm of baking, isn’t it? I have been baking for years and still find myself looking for a shortcut to help save time, like shopping for ingredients online.
What I love most about these Coffee Cake Muffins is that they’re incredibly forgiving. I’ve messed up measurements, swapped ingredients, and even forgotten a step (or two!), but they always seem to turn out delicious. Plus, they’re so easy to adapt to your family’s preferences. My kids love when I add a handful of chocolate chips to the batter, while I’m partial to a little extra cinnamon in the streusel topping.
Honestly, this Coffee Cake Muffins recipe saved me during those crazy early mornings. You know the drill – kids running late for school, you’re trying to pack lunches, and everyone’s starving! Popping a few of these warm muffins on a plate kept everyone happy (and me sane!). I initially stumbled upon a similar recipe years ago, tweaked it a bit here and there, and landed on this version. It’s quick, easy, and always a crowd-pleaser. And the smell? Oh, the smell of cinnamon and coffee cake baking in the oven? It’s pure happiness! These Coffee Cake Muffins reminds me of the coffee cake I like to prepare, but this time in muffin form. Check out my perfect pumpkin coffee cake
So, grab your apron, preheat your oven, and let’s get started. I promise, you’ll be enjoying warm, delicious Coffee Cake Muffins in no time. And don’t worry about making mistakes – that’s how we learn! Let’s bake some memories, shall we?
INGREDIENTS:
Okay, so here’s what you’ll need to whip up a batch of these delicious Coffee Cake Muffins. Don’t worry if you don’t have everything on hand; substitutions are totally allowed! This is your kitchen, your creation, so make these Coffee Cake Muffins your own!
- 2 cups all-purpose flour (I always use unbleached, but regular is fine too!)
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk (if you don’t have buttermilk, you can add a tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes)
- ½ cup vegetable oil (I sometimes use melted coconut oil for a hint of flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream (I always use full-fat sour cream for the best flavor and moisture, but low-fat works too. Sour Cream Coffee Cake Muffins (Bakery Style) – Tutti Dolci Baking offers different alternatives.)
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon (I love cinnamon, so I sometimes add a little extra!)
- ¼ cup cold unsalted butter, cut into small pieces
One little tip I picked up from my mom when making Coffee Cake Muffins: always use room temperature eggs. They incorporate better into the batter, resulting in a lighter, fluffier muffin. You can usually find buttermilk in the dairy section of your grocery store, near the milk and yogurt. And for cost-saving tips, keep an eye out for sales on flour and sugar – they’re pantry staples, so stocking up when they’re on sale is always a good idea. As for leftover buttermilk, I like to use it to make pancakes or waffles the next day! Also, another alternative, like Sour Cream Coffee Cake Muffins with Streusel – Just a Taste suggests Greek yogurt instead of Sour Cream!
HOW TO MAKE – STEP-BY-STEP:
Alright, let’s get down to the nitty-gritty of how to make these irresistible Coffee Cake Muffins. Follow these steps, and you’ll be enjoying a warm, delicious muffin in no time! And remember, don’t be afraid to get your hands dirty – baking is all about having fun!
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well. I find that paper liners make for easier cleanup, but greasing the tin works just as well.
- Make the streusel topping: In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Don’t overmix! You want those little butter pockets for extra flakiness. Set aside. This is where the Cinnamon Streusel Muffins magic begins.
- Prepare the muffin batter: In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are okay. Overmixing can lead to tough muffins, and nobody wants that.
- Add sour cream: Gently fold in the sour cream until just incorporated. This will give your Coffee Cake Muffins that extra bit of moisture and tanginess that makes them so good.
- Fill the muffin cups: Fill each muffin cup about ¾ full with batter.
- Sprinkle with streusel topping: Generously sprinkle the streusel topping over each muffin. Don’t be shy! The more streusel, the better. These streusels add so much flavor to these Coffee Cake Muffins.
- Bake: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, Coffee Cake Muffins usually takes about 19 minutes, but ovens vary, so keep an eye on them.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. I know it’s tempting to eat them right away, but letting them cool slightly allows the flavors to meld together even more.
While the Coffee Cake Muffins are baking, I usually tidy up the kitchen a bit or put on a pot of coffee. Your Coffee Cake Muffins should smell like warm cinnamon and sweet cake, a smell that always brings back good memories. And if you’re feeling fancy, you can even make a simple glaze to drizzle over the top. I learned the hard way with Coffee Cake Muffins that using too much baking powder can cause them to overflow, so always measure carefully! Now you can enjoy your Coffee Cake Muffins!
SERVING:
Okay, so you’ve baked these amazing Coffee Cake Muffins – now what? Well, the most obvious answer is to eat them, of course! But here are a few ideas on how to make the most of your Coffee Cake Muffin creations:
The kids love our Coffee Cake Muffins when I pack them in their lunchboxes as a special treat. They’re also perfect for a quick and easy breakfast on busy mornings. Sometimes, I’ll even warm them up slightly and add a scoop of vanilla ice cream for a simple but decadent dessert.
As for side dishes, I love to serve these Coffee Cake Muffins with a side of fresh fruit salad. The sweetness of the fruit complements the richness of the muffins perfectly. A dollop of whipped cream or a drizzle of maple syrup is also a delicious addition.
This Coffee Cake Muffins is perfect for brunch with friends, potlucks, or even just a cozy Sunday morning at home. They’re also a great option for holiday gatherings. For presentation, I like to arrange the muffins on a pretty platter and dust them with a little powdered sugar. It’s a simple touch that makes them look extra special.
If you have extra Coffee Cake Muffins (which is rare in my house!), you can store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Just wrap them individually in plastic wrap and then place them in a freezer bag. When you’re ready to eat them, simply thaw them at room temperature or warm them up in the microwave.
For a seasonal variation, try adding pumpkin puree and pumpkin pie spice to the batter in the fall. In the summer, you can add fresh berries or a lemon glaze. My friends always ask for this Coffee Cake Muffin recipe, especially during the holidays. It has become one of those recipes I am asked to bring everywhere. You can also look at Sour Cream Coffee Cake Muffins – But First We Brunch! for presentation tips for your Coffee Cake Muffins.
FAQs:
Okay, let’s tackle some of the most frequently asked questions about making Coffee Cake Muffins. I’ve been there, done that, and learned a few things along the way!
Q: My muffins are dry. What did I do wrong?
A: Oh, we’ve all been there! Dry muffins are usually a sign of overbaking or using too much flour. Make sure you’re measuring your flour correctly (spoon it into the measuring cup and level it off) and don’t overbake the muffins. Also, make sure you’re using enough wet ingredients. Adding extra sour cream can also help to keep the muffins moist.
Q: My streusel topping sank into the muffins. How can I prevent this?
A: This usually happens when the streusel topping is too wet or the muffin batter is too thin. Make sure your butter is cold when you’re making the streusel, and don’t add too much liquid to the muffin batter. You can also try chilling the streusel topping in the freezer for a few minutes before sprinkling it on the muffins.
Q: Can I use a different type of flour?
A: While all-purpose flour is the best choice for this recipe, you can substitute it with whole wheat flour for a slightly nuttier flavor. Just keep in mind that whole wheat flour can make the muffins a bit denser. For a gluten-free option, you can use a gluten-free all-purpose flour blend.
Q: Can I make these muffins ahead of time?
A: Absolutely! Coffee Cake Muffins are perfect for making ahead of time. You can bake them a day or two in advance and store them in an airtight container at room temperature. You can also freeze them for longer storage.
Q: Can I add nuts to the streusel topping?
A: Absolutely! Chopped pecans or walnuts would be a delicious addition to the streusel topping. Just add them to the mixture along with the other ingredients.
Q: My muffins are sticking to the paper liners. What can I do?
A: Sometimes, even with paper liners, muffins can stick. To prevent this, try spraying the paper liners with cooking spray before filling them with batter. You can also let the muffins cool completely in the tin before removing them.
Q: Can I make this recipe into a full-sized coffee cake instead of muffins?
A: Yes, you can! Simply pour the batter into a greased and floured 9×13 inch baking pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
You know what I do when my Coffee Cake Muffins are not rising properly? I check to make sure my baking powder and baking soda are still fresh. Expired leavening agents can prevent the muffins from rising properly. Readers have asked me what makes my recipe better than most. My secret is the combination of ingredients that help create that bakery-style treat. I like to make sure to use key ingredients and not substitute them to help get the perfect recipe!
My Final Thoughts:
These Coffee Cake Muffins hold a special place in my heart because they represent so many happy memories. From weekend brunches with friends to cozy mornings with my family, these muffins have been a constant source of comfort and joy. I hope they bring the same kind of happiness to your home.
My Coffee Cake Muffins Pro Tips:
- Don’t overmix the batter: Overmixing leads to tough muffins.
- Use cold butter for the streusel: This creates a crumbly texture.
- Add a touch of lemon zest: This brightens up the flavor.
I’ve tried a few variations of this recipe over the years. My daughter loves when I add blueberries to the batter, while my son is a big fan of chocolate chips. I’ve also experimented with different spices, like cardamom and nutmeg, for a more unique flavor. My son loves the Buttermilk Coffee Cake Muffins recipe the most.
Ultimately, the best thing about this Coffee Cake Muffin recipe is that it’s so versatile. Feel free to experiment with different ingredients and flavors to create your own signature version. Don’t be afraid to get creative and have fun!
I hope you enjoy making these Coffee Cake Muffins as much as I do. They’re a simple, delicious treat that’s perfect for any occasion. And remember, baking is all about sharing the love. I am sure that you will enjoy baking and eating these Coffee Cake Muffins. I’m sure the family will, too.
Coffee Cake Muffins
These Coffee Cake Muffins are tender, moist, and bursting with cinnamon streusel topping. They’re the perfect grab-and-go treat for breakfast or a sweet afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- ¼ cup (½ stick) cold unsalted butter, cut into cubes
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Make the streusel topping: In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Fill each muffin liner about two-thirds full with batter.
- Sprinkle the streusel topping evenly over the muffins.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an extra touch, drizzle the cooled muffins with a simple glaze made from powdered sugar and milk.