Coffee Cake Muffins – Crumb-Topped, Cinnamon-Swirled Breakfast Treats

Coffee Cake Muffins bring all the cozy flavors of classic coffee cake into a soft, handheld muffin — perfect for busy mornings, brunch tables, or afternoon pick-me-ups. Each muffin is filled with warm cinnamon spice, topped with a golden brown sugar crumble, and finished with a light vanilla glaze if you like a bakery-style touch.

These muffins are soft, tender, and slightly dense in the best way — thanks to sour cream or yogurt that keeps them moist for days. They’re designed to pair beautifully with a hot cup of coffee or tea, delivering comfort in every bite without being overly sweet.

Whether you’re hosting breakfast guests or meal-prepping a week’s worth of snacks, coffee cake muffins are an easy and satisfying choice.

Ingredients Overview

Muffin Batter:

• All-Purpose Flour

  • The base of the muffin structure. For extra softness, you can replace ¼ cup with cake flour.

• Baking Powder & Baking Soda

  • Ensures a fluffy rise and domed tops.

• Salt

  • Brings balance and enhances the sweet flavors.

• Cinnamon

  • Warm and fragrant — the defining spice of coffee cake.

• Butter (Melted and Cooled)

  • Gives richness and moisture. Use unsalted for better control of salt.

• Granulated Sugar & Brown Sugar

  • A mix provides sweetness and moisture, with brown sugar adding depth.

• Eggs

  • Help with structure and richness.

• Sour Cream or Greek Yogurt

  • Adds tang and makes the muffins extra moist. Use full-fat for best results.

• Vanilla Extract

  • Essential for that bakery flavor.

Cinnamon Swirl (Optional but Recommended):

• Brown Sugar + Cinnamon

  • Layered into the middle for a ribbon of spiced sweetness.

Streusel Topping:

• Flour, Brown Sugar, and Cinnamon

  • Mixed with butter until crumbly for that signature coffee cake topping.

Optional Glaze:

• Powdered Sugar + Milk + Vanilla

  • Lightly drizzled for an extra bakery-style finish.

Ingredient Tips & Variations:

• Dairy-Free Option: Use dairy-free butter and yogurt.

• Whole Wheat Version: Replace up to ½ the flour with whole wheat.

• Add Nuts: Finely chopped pecans or walnuts in the streusel add crunch.

• Vegan-Friendly: Use flax eggs, dairy-free yogurt, and plant-based butter.

Step-by-Step Instructions

1. Preheat & Prep

• Preheat your oven to 375°F (190°C).

• Line a 12-cup muffin tin with paper liners or grease well.

2. Make the Streusel

In a small bowl, combine:

• ½ cup all-purpose flour

• ⅓ cup light brown sugar

• 1 tsp cinnamon

• ¼ cup cold butter, cubed

Use a fork or fingers to mix until coarse crumbs form. Chill until ready to use.

3. Make the Cinnamon Swirl (Optional)

In another bowl, stir together:

• ¼ cup brown sugar

• 1 tsp cinnamon

Set aside.

4. Mix the Muffin Batter

In a large bowl, whisk:

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon

In a separate bowl, whisk:

• ½ cup melted butter

• ½ cup granulated sugar

• ¼ cup brown sugar

• 2 eggs

• ½ cup sour cream or yogurt

• 1½ tsp vanilla extract

Pour wet ingredients into dry and stir just until combined (don’t overmix).

5. Assemble the Muffins

• Fill muffin liners halfway with batter.

• Sprinkle a small amount of cinnamon swirl mixture.

• Top with remaining batter and smooth tops.

• Generously spoon streusel topping over each muffin.

6. Bake

• Bake for 18–22 minutes, or until tops are golden and a toothpick comes out clean.

• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

7. Add Glaze (Optional)

Whisk together:

• ½ cup powdered sugar

• 1–2 tsp milk

• ½ tsp vanilla extract

Drizzle over cooled muffins with a spoon.

Tips, Variations & Substitutions

• Extra Moist Muffins: Don’t overbake — check at 18 minutes.

• Mini Muffins: Bake for 10–12 minutes and reduce topping slightly.

• Make Ahead: Muffins stay fresh at room temperature for 3 days or can be frozen up to 2 months.

• No Streusel? Top with a light sprinkle of cinnamon sugar before baking.

Serving Ideas & Occasions

These muffins are perfect for:

• Brunch Buffets – Serve with fruit, eggs, and coffee.

• Grab-and-Go Breakfasts – Portable and satisfying.

• Afternoon Snacks – Especially with a warm drink.

• Holiday Breakfasts – Think Thanksgiving or Christmas morning.

Pair with:

• Hot coffee or chai

• A fruit salad or green smoothie

• A dollop of yogurt for added protein

• Maple butter or spiced cream cheese

Nutritional & Health Notes

Each muffin is:

• Moderately Sweet – Not overpowering, great for breakfast.

• Moist & Satisfying – Thanks to sour cream or yogurt.

• Customizable – Use less sugar, whole grains, or add fruit.

To lighten the recipe:

• Use part applesauce for the butter

• Swap sugar for coconut sugar or reduce by 25%

• Use low-fat yogurt if preferred

FAQs

Q1: Can I make these muffins gluten-free?

Yes — use a 1:1 gluten-free baking flour blend. Let the batter rest 5–10 minutes before baking to hydrate the flour.

Q2: Can I freeze coffee cake muffins?

Definitely. Freeze in an airtight container or bag for up to 2 months. Thaw at room temp or microwave for 20–30 seconds.

Q3: Why is sour cream used in muffins?

It adds moisture and richness without thinning the batter, helping create tender, bakery-style muffins with a soft crumb.

Q4: Can I add fruit?

Yes — blueberries, diced apples, or raspberries work well. Toss fruit in a bit of flour before folding in to prevent sinking.

Q5: Can I skip the glaze?

Absolutely. The muffins are flavorful on their own. The glaze is purely for extra sweetness and presentation.

Q6: How do I get tall muffin tops?

Fill the liners nearly to the top and bake at a slightly higher initial temperature (start at 400°F for 5 minutes, then reduce to 375°F for the rest of the baking time).

Q7: How long do these stay fresh?

Store in an airtight container at room temp for 2–3 days, in the fridge for 4–5, or freeze for long-term storage.

Print