Description
These Coffee Cake Muffins are soft, buttery, and topped with a delicious cinnamon streusel crumble. Perfect for breakfast, brunch, or an afternoon treat, they combine the cozy flavors of classic coffee cake in an easy, portable muffin form. Serve them warm with a cup of coffee or tea for the ultimate comforting experience!
Ingredients
Scale
Dry Ingredients
- 2 cups (240g) all-purpose flour, sifted
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon instant espresso powder (optional)
Wet Ingredients
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (120ml) milk (any type)
- 1/2 cup (120ml) sour cream or Greek yogurt
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon coffee extract (optional, for extra coffee flavor)
Crumb Topping
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (100g) brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons (57g) cold butter, cubed
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). Place paper liners in a 12-cup muffin tin. Alternatively, grease each cup generously. Consequently, your muffins will release easily later. - Prepare the Crumb Topping
In a small bowl, mix the flour, brown sugar, and cinnamon. Subsequently, add cold butter cubes. Blend until the mixture resembles coarse crumbs. Place in the refrigerator until needed. - Combine the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and instant espresso powder (if using). This step helps distribute the leavening agents. Chiefly, an even mix ensures consistent rising. - Mix the Wet Ingredients
In a separate bowl, whisk the melted butter, milk, sour cream, eggs, vanilla extract, and coffee extract. Make sure these ingredients are at room temperature to avoid curdling. Eventually, this yields a smoother batter. - Incorporate Wet and Dry Mixtures
Pour the wet ingredients into the dry mixture. Gently fold them together until just combined. Do not overmix. Consequently, you will maintain a tender crumb. If desired, add chopped nuts or chocolate chips at this stage. - Fill the Muffin Tin
Fill each liner about two-thirds full. Afterwards, remove your crumb topping from the refrigerator and sprinkle it over each muffin. Press lightly so it adheres. Meanwhile, take care not to flatten the batter. - Bake to Perfection
Slide the pan into the preheated oven. Bake for 18–20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Conversely, do not wait for the toothpick to be completely clean. Overbaking leads to dryness. - Cool and Enjoy
Let muffins cool in the pan for 5 minutes. Consequently, this helps them firm up. Transfer them to a wire rack to finish cooling. Serve warm with coffeeor tea.
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: Freeze muffins (without glaze) for up to 3 months in a sealed container. Thaw at room temperature or microwave for a quick warm-up.
- Variations: Add chopped pecans or walnuts to the streusel for extra crunch.
- Dairy-Free Option: Use coconut oil instead of butter and substitute milk and sour cream with dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (1/12 of recipe)
- Calories: ~250 kcal
- Sugar: ~18g
- Sodium: ~180mg
- Fat: ~12g
- Saturated Fat: ~7g
- Unsaturated Fat: ~4g
- Trans Fat: ~0g
- Carbohydrates: ~32g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~50mg