Coffee Cake Muffins are the perfect treat to indulge in during a quiet morning or as a delightful pick-me-up. Imagine starting your day with warm, aromatic muffins that blend rich flavors of coffee and cinnamon. These muffins are not just a breakfast option; they’re also fantastic for an afternoon snack or a cozy gathering with friends. With their soft texture and crumbly topping, they promise an experience that’s worth every crumb.
Why You’ll Love This Dish
There are numerous reasons to fall in love with Coffee Cake Muffins. First, they’re incredibly easy to make, requiring just a handful of common ingredients typically found in most kitchens. You can whip these up in less than an hour, allowing you to satisfy your cravings without a long wait.
These muffins shine at birthday brunches, cozy fall afternoons, or any gathering where coffee and good company are present. Unlike many coffee cake recipes that can be overly dense, this muffin version delivers the same great taste in a portable, light format.
“This is the kind of recipe you’ll want to make again next week.”
How This Recipe Comes Together
Making Coffee Cake Muffins is a straightforward process that involves creating a flavorful batter, preparing a sweet cinnamon streusel topping, and finally, a delightful glaze to crown your creation. You’ll start by mixing the ingredients for both the batter and the topping, then combine them and bake until they achieve a golden brown finish. The final touch? A drizzle of sweet glaze to enhance the muffins’ richness.
Gather These Items
To create these delicious Coffee Cake Muffins, you will need the following ingredients:
- 1/3 cup granulated sugar (66 grams)
- 2 teaspoons cinnamon
- 1/2 cup all-purpose flour (62.5 grams)
- 1/2 cup light brown sugar (100 grams) (or 1/4 cup granulated sugar and 1/4 cup dark brown sugar)
- 1 1/2 teaspoons cinnamon
- 1/4 cup unsalted butter (56 grams) (melted)
- 2 cups all-purpose flour (250 grams) (measured properly)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams) (softened, but not melted)
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (50 grams) (light)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream (120 ml)
- 1/3 cup milk (80 ml) (recommended: 2%)
- 1/2 cup powdered sugar (55 grams)
- 1 – 2 tablespoons milk (or cream)
Short Notes
- For a richer flavor, opt for dark brown sugar.
- If you’re out of sour cream, plain yogurt will work in a pinch.
- Spice it up with a pinch of nutmeg for extra warmth.
Directions to Follow
- Preheat your oven to 375°F (190°C). Line a 12-cavity muffin pan with muffin papers.
- Prepare the Cinnamon Sugar: In a small bowl, combine 1/3 cup granulated sugar and 2 teaspoons cinnamon. Set it aside for later.
- Make the Streusel Topping: In another bowl, mix together 1/2 cup all-purpose flour, 1/2 cup light brown sugar, and 1 1/2 teaspoons cinnamon. Pour in 1/4 cup melted butter and stir until crumbly. This will give your muffins a delicious crunch.
- Prepare the Muffin Batter: In a large bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, beat together 1/2 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/4 cup light brown sugar until fluffy. Add in 2 large eggs and 1 1/2 teaspoons vanilla extract and mix well.
- Alternate adding the dry flour mixture and 1/2 cup sour cream, stirring well between each addition.
- Finally, pour in 1/3 cup milk until the batter is smooth and evenly combined.
- Fill each muffin cup about 2/3 full with batter. Sprinkle the prepared streusel topping generously over each muffin.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Remove them from the oven and let them cool in the pan for a few minutes before transferring to a wire rack.
- For the Glaze: While the muffins cool, mix 1/2 cup powdered sugar with 1 – 2 tablespoons of milk (or cream) until smooth. Drizzle over the cooled muffins.
Best Ways to Enjoy It
Coffee Cake Muffins are best served warm, right out of the oven or slightly cooled. You can enjoy them plain or give them a flavorful twist by topping with:
- A dollop of whipped cream for added richness.
- Fresh berries or fruit preserves for a burst of freshness.
- A hot cup of coffee, tea, or hot chocolate for that cozy feel.
These muffins are perfect for either a casual weekday breakfast or a special weekend brunch with family and friends.
Keeping Leftovers Fresh
To maintain deliciousness, store these muffins in an airtight container at room temperature for up to 3 days. If you want to prolong their life, consider freezing them.
Freezing Tips
- Place muffins in a single layer on a baking sheet and freeze until solid.
- Transfer them to a freezer bag, removing as much air as possible, and store for up to 3 months.
Reheating
- Simply pop them in the microwave for 10-15 seconds, or warm them in a preheated oven at 350°F (175°C) for about 5 minutes.
Extra Advice for Success
- Ensure your butter is softened but not melted for the best texture in your muffins.
- Have all ingredients at room temperature before starting; it will help in achieving a fluffy batter.
- Be careful not to overmix once you combine the wet and dry ingredients; this will keep your muffins tender.
Flavor Swaps
Feel free to get creative with your muffins! Here are some twists you might enjoy:
- Nut Varieties: Add chopped walnuts or pecans for texture.
- Different Spices: Try adding cardamom or ginger for a unique flavor.
- Dairy-Free: Substitute with plant-based butter and dairy alternatives for milk and sour cream.
Your Questions Answered
Can I make this ahead?
Absolutely! You can prepare the batter the night before and store it in the fridge overnight. Just remember to bake them in the morning for fresh muffins.
How long do they last?
Stored properly, they will last up to 3 days at room temperature or 3 months in the freezer.
Can I substitute X?
Yes! You can use Greek yogurt in place of sour cream or replace regular milk with a non-dairy alternative.
Is it freezer friendly?
Yes, these muffins freeze beautifully. Just make sure they are completely cooled before wrapping.
How do I fix common mistakes?
If your muffins turn out too dense, check if the butter was too melted or if you overmixed the batter. Aim for a light, airy consistency.
Final Thoughts
These Coffee Cake Muffins are not just easy to make but are also bursting with flavors that everyone will love. Perfect for brunch, snack time, or any occasion, they offer warmth and comfort in every bite. So, gather your ingredients and treat yourself and your loved ones to this delightful recipe today!
Print
Coffee Cake Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful muffins infused with coffee and cinnamon, perfect for breakfast or an afternoon snack.
Ingredients
- 1/3 cup granulated sugar (66 grams)
- 2 teaspoons cinnamon
- 1/2 cup all-purpose flour (62.5 grams)
- 1/2 cup light brown sugar (100 grams) (or 1/4 cup granulated sugar and 1/4 cup dark brown sugar)
- 1 1/2 teaspoons cinnamon
- 1/4 cup unsalted butter (56 grams) (melted)
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams) (softened, but not melted)
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (50 grams) (light)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream (120 ml)
- 1/3 cup milk (80 ml) (recommended: 2%)
- 1/2 cup powdered sugar (55 grams)
- 1 – 2 tablespoons milk (or cream)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cavity muffin pan with muffin papers.
- Combine 1/3 cup granulated sugar and 2 teaspoons cinnamon in a small bowl. Set it aside for later.
- Mix together 1/2 cup all-purpose flour, 1/2 cup light brown sugar, and 1 1/2 teaspoons cinnamon in another bowl. Pour in 1/4 cup melted butter and stir until crumbly.
- Whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- Beat together 1/2 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/4 cup light brown sugar until fluffy. Add in 2 large eggs and 1 1/2 teaspoons vanilla extract and mix well.
- Alternate adding the dry flour mixture and 1/2 cup sour cream, stirring well between each addition.
- Pour in 1/3 cup milk until the batter is smooth and evenly combined.
- Fill each muffin cup about 2/3 full with batter. Sprinkle the prepared streusel topping generously over each muffin.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool for a few minutes before transferring to a wire rack.
- Mix 1/2 cup powdered sugar with 1 – 2 tablespoons of milk (or cream) until smooth, and drizzle over the cooled muffins.
Notes
For a richer flavor, opt for dark brown sugar. If you’re out of sour cream, plain yogurt will work as a substitute.
Coffee Cake Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and aromatic Coffee Cake Muffins – perfect for breakfast or a snack, with rich flavors of coffee and cinnamon.
Ingredients
- 1/3 cup granulated sugar (66 grams)
- 2 teaspoons cinnamon
- 1/2 cup all-purpose flour (62.5 grams)
- 1/2 cup light brown sugar (100 grams)
- 1 1/2 teaspoons cinnamon
- 1/4 cup unsalted butter (56 grams, melted)
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams, softened)
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (50 grams, light)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream (120 ml)
- 1/3 cup milk (80 ml, recommended: 2%)
- 1/2 cup powdered sugar (55 grams)
- 1-2 tablespoons milk (or cream)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin pan with papers.
- Combine 1/3 cup granulated sugar and 2 teaspoons cinnamon for Cinnamon Sugar; set aside.
- Mix the streusel topping by combining 1/2 cup all-purpose flour, 1/2 cup light brown sugar, and 1 1/2 teaspoons cinnamon with 1/4 cup melted butter until crumbly.
- Whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt in a large bowl.
- Beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup light brown sugar until fluffy; add eggs and vanilla extract.
- Alternate adding the dry mixture and 1/2 cup sour cream until smooth; then stir in 1/3 cup milk.
- Fill each muffin cup about 2/3 full with batter and sprinkle the streusel on top.
- Bake for 18-20 minutes or until a toothpick comes out clean; cool in the pan.
- Mix 1/2 cup powdered sugar with 1-2 tablespoons of milk until smooth; drizzle over the cooled muffins.
Notes
For richer flavor, use dark brown sugar. Plain yogurt can substitute for sour cream. Add a pinch of nutmeg for extra warmth.