I recently experimented with a batch of Homemade Coffee Cake Muffins that quickly became a favorite. The blend of all-purpose flour, milk, and eggs creates a tender crumb, while a cinnamon swirl made with brown sugar and butter alongside a buttery streusel topping adds a delightful touch of spice and texture.

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I recently discovered a twist on my all-time favorite treat and I just had to share it with you. When I made these Coffee Cake Muffins, I was taken back to those homemade coffee cake desserts that remind me of sneaky trips to my grandma’s kitchen.

This recipe brings together classic ingredients like 2 cups all-purpose flour, 1/2 cup granulated sugar and 1/2 cup brown sugar with a touch of baking powder and soda to give the muffins that perfect rise. I also mixed in milk, eggs, melted unsalted butter and a hint of vanilla extract to create a truly moist cupcake that rivals the best muffins recipes ever moist.

And then there is the irresistible cinnamon swirl made from melted butter, brown sugar and cinnamon. The final touch is the streusel topping with flour, brown sugar, cold butter and a dash of cinnamon giving it that cinnamon crumb cake vibe.

Trust me, one bite and you’ll be craving more like a proper iced coffee cake treat.

Why I Like this Recipe

1. I really like this recipe cuz it makes the perfect balance of tender muffin and classic coffee cake flavors that remind me of home.
2. I love how the cinnamon swirl adds that extra burst of sweet spice that totally elevates the taste.
3. I appreciate the streusel topping since it gives a nice crunchy texture and buttery richness that I just can’t get enough of.
4. I also dig how simple all the ingredients are, meaning that I can whip these up without a ton of hassle and still impress everyone.

Ingredients

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All-purpose flour: gives carbohydrates for structure its not very nutritious but they are essential for a good rise.
Granulated sugar: adds much needed sweetness and energy but too much can make it overly sugary.
Brown sugar: brings extra molasses flavor and moisture, plus a hint of minerals that taste great.
Unsalted butter: supplies rich fat and yummy flavor, making the muffins moist and tender.
Milk: offers protein and dairy goodness that mixes well with eggs for a smooth batter.
Eggs: provide protein, help bind ingredients and create a light texture thats just right.

Ingredient Quantities

2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup brown sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

2 large eggs

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

For the cinnamon swirl: 1/4 cup melted butter, 1/2 cup brown sugar, 1 tablespoon ground cinnamon

For the streusel topping: 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup cold unsalted butter (cubed), 1/2 teaspoon ground cinnamon

How to Make this

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1. Preheat the oven to 375°F and grease your muffin tin lightly.

2. In a big mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until they are well combined.

3. In a separate bowl, combine 1 cup milk, 2 large eggs, 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until just mixed (try not to over mix it!).

5. Divide the batter evenly among the muffin cups.

6. For the cinnamon swirl, mix 1/4 cup melted butter, 1/2 cup brown sugar, and 1 tablespoon ground cinnamon in a small bowl then drizzle it over the batter in each cup.

7. In another bowl, make the streusel topping by mixing together 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup cold unsalted butter (cut into cubes) and 1/2 teaspoon ground cinnamon using a fork or your fingers until crumbly.

8. Sprinkle the streusel topping evenly over the muffins.

9. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

10. Let the muffins cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely. Enjoy your coffee cake muffins!

Equipment Needed

1. Oven – preheat to 375°F
2. Muffin tin – lightly greased
3. Large mixing bowl – for dry ingredients
4. Whisk – for blending the dry mix
5. Another bowl – for combining wet ingredients
6. Measuring cups and spoons – to measure all ingredients
7. Small bowl – for making the cinnamon swirl
8. Bowl or small container – for preparing the streusel topping
9. Spatula – to fold the wet and dry ingredients together
10. Cooling rack – for letting the muffins cool after baking

FAQ

Q: Can I make these muffins gluten free?

A: Yeah, you can swap the all-purpose flour for a gluten free blend but be aware it might change the texture a bit.

Q: Can I use almond milk or another milk alternative?

A: Sure, almond milk or even soy milk will work fine. The flavor might change ever so slightly, but it should still be yummy.

Q: How do I know when my muffins are done?

A: Pop a toothpick in the center and if it comes out mostly clean then they’re ready. Just keep an eye on them so they don’t overbake.

Q: Can i prepare the batter ahead of time?

A: Yup, you can mix the batter and keep it in the fridge overnight. Just let it come back to room temperature before baking.

Q: What’s the best way to add the cinnamon swirl?

A: Drizzle the melted butter, brown sugar, and cinnamon mixture over the batter and then gently swirl it with a knife. Try not to overmix cause you wanna keep that lovely swirl.

Coffee Cake Muffins Recipe Substitutions and Variations

All-purpose flour: You can try half whole wheat flour if you’re up for a healthier twist, but maybe not all in one go cause it can make the muffins a bit denser.
Milk: If you don’t have regular milk, any non-dairy option like almond milk or oat milk works pretty good too.
Unsalted butter: You could swap it for coconut oil (same amount), but if you use salted butter, just reduce the added salt a bit.
Eggs: In case you’re out or wanna try something different, substitute one egg with 1/4 cup of unsweetened applesauce for each egg.
Brown sugar (for the streusel topping): If you’re in a pinch, you can use regular granulated sugar in equal amounts, though it might lack a bit of that rich molasses flavor.

Pro Tips

1. Make sure your wet ingredients are at room temperature before you mix them in; this helps the batter blend more evenly and makes for a lighter texture in your muffins.
2. Don’t overmix! Stir the batter just until the ingredients come together. Doing it too much can result in tough muffins instead of soft and fluffy ones.
3. When drizzling the cinnamon swirl, try using a spoon to gently create patterns instead of mixing it all in; it gives you pockets of flavor in every bite.
4. For an extra crunchy streusel, chill the cubed butter in the freezer for a few minutes before mixing it with the flour and sugar. It helps create a better crumbly texture on top.

Coffee Cake Muffins Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven – preheat to 375°F
2. Muffin tin – lightly greased
3. Large mixing bowl – for dry ingredients
4. Whisk – for blending the dry mix
5. Another bowl – for combining wet ingredients
6. Measuring cups and spoons – to measure all ingredients
7. Small bowl – for making the cinnamon swirl
8. Bowl or small container – for preparing the streusel topping
9. Spatula – to fold the wet and dry ingredients together
10. Cooling rack – for letting the muffins cool after baking

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
For the cinnamon swirl: 1/4 cup melted butter, 1/2 cup brown sugar, 1 tablespoon ground cinnamon
For the streusel topping: 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup cold unsalted butter (cubed), 1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 375°F and grease your muffin tin lightly.
In a big mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until they are well combined.
In a separate bowl, combine 1 cup milk, 2 large eggs, 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just mixed (try not to over mix it!).
Divide the batter evenly among the muffin cups.
For the cinnamon swirl, mix 1/4 cup melted butter, 1/2 cup brown sugar, and 1 tablespoon ground cinnamon in a small bowl then drizzle it over the batter in each cup.
In another bowl, make the streusel topping by mixing together 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup cold unsalted butter (cut into cubes) and 1/2 teaspoon ground cinnamon using a fork or your fingers until crumbly.
Sprinkle the streusel topping evenly over the muffins.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely. Enjoy your coffee cake muffins!

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.