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Coffee Cake Muffins

Delicious Coffee Cake Muffins for Cozy Brunch Mornings

Delicious Coffee Cake Muffins are a warm and cozy treat, perfect for brunch. Their delightful blend of cinnamon and sweetness make them a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour substitute with a gluten-free flour blend for gluten-free option
  • 3/4 cup Granulated Sugar can be reduced for a less sweet muffin
  • 1/4 cup Light Brown Sugar replace with more granulated sugar if needed
  • 1 teaspoon Baking Soda essential leavening agent, do not substitute with baking powder
  • 1 teaspoon Baking Powder another leavening agent for proper rising
  • 1/2 teaspoon Salt omit if on a low-sodium diet
  • 1 tablespoon Ground Cinnamon increase quantity for a stronger flavor
  • 1/2 cup Unsalted Butter can use coconut oil for a dairy-free version
  • 1 large Egg substitute with a flax egg for vegan option
  • 3/4 cup Buttermilk substitute with milk-vinegar mix
  • 1 teaspoon Vanilla Extract can be omitted if preferred
  • 1/2 cup Sour Cream use dairy-free sour cream for lactose intolerance
  • 1/2 cup Chopped Walnuts omit for nut-free muffins
For the Streusel Topping
  • 1/2 cup All-Purpose Flour can be substituted with gluten-free flour
  • 1/3 cup Brown Sugar don't replace with granulated sugar for the same flavor
  • 1 teaspoon Ground Cinnamon adjust quantity to taste
  • 1/4 cup Unsalted Butter coconut oil can be used for dairy-free option

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, and ground cinnamon.
  3. In another bowl, blend melted butter, egg, buttermilk, vanilla extract, and sour cream until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  5. If using walnuts, fold them into the batter.
  6. Prepare the streusel topping by mixing flour, brown sugar, ground cinnamon, and melted butter until crumbly.
  7. Spoon the batter into muffin liners, filling each about three-quarters full, and sprinkle streusel topping over each muffin.
  8. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  9. Cool muffins in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

To enjoy later, muffins can be stored in an airtight container at room temperature for 2 days, in the fridge for up to a week, or frozen for up to 3 months.

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