Description
These coffee cake muffins are soft, moist, and topped with a buttery cinnamon-streusel that gives them the perfect crunch. Whether you’re making them for breakfast, a snack, or brunch, they’re guaranteed to be a hit. They pair beautifully with coffee or tea and are easy to make in under an hour!
Ingredients
Scale
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 cup whole milk (or buttermilk for extra moisture)
- 1 tbsp vanilla extract
For the Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
- 1/4 cup chopped pecans or walnuts (optional)
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Step 1: Prepare the Muffin Batter
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
- In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together melted butter, eggs, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix—lumps are okay!
Step 2: Make the Streusel Topping
- In a small bowl, mix flour, brown sugar, and cinnamon.
- Pour in melted butter and mix with a fork until the mixture becomes crumbly. Stir in chopped nuts if using.
Step 3: Assemble & Bake
- Fill each muffin cup about 2/3 full with batter.
- Generously sprinkle the streusel topping over each muffin. Press slightly so it sticks.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Add the Glaze (Optional)
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle over the cooled muffins before serving.
Notes
✔️ Use buttermilk for extra moisture—If you don’t have buttermilk, mix 1 cup of milk with 1 tbsp of lemon juice or vinegar and let sit for 5 minutes.
✔️ Don’t overmix the batter—This keeps the muffins soft and fluffy.
✔️ Freeze for later—Wrap muffins in plastic wrap and store in an airtight container for up to 3 months. To reheat, microwave for 20 seconds.
✔️ Make it gluten-free—Substitute all-purpose flour with a 1:1 gluten-free flour blen
- Prep Time: 15 min
- Cook Time: 20 min
Nutrition
- Serving Size: 1 muffin
- Calories: 245 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg