Cinnamon Streusel Coffee Cake Muffins: Moist Morning Treat

These coffee cake muffins feature a moist, buttery yellow cake topped with a generous, crunchy cinnamon streusel.

These coffee cake muffins have a moist, buttery yellow cake, and are topped with lots of crunchy, sweet cinnamon streusel.

Today is National Coffee Cake Day, and even though I don’t drink coffee, I couldn’t resist celebrating with coffee cake muffins. I’ll happily eat anything piled high with streusel—the buttery, crisp, crunchy-sweet topping is impossible to resist.

I love a streusel with texture. One of my favorites includes pecans, which add a pleasant crunch even if you’re not a big pecan fan. For these muffins, I kept the streusel classic: butter, flour, cinnamon, sugar, and a pinch of salt. Instead of cutting the butter in, I used melted butter, which yields large, clumpy pieces of rich, buttery streusel that bake up crisp and sweet.

The batter rises significantly, and the streusel will sometimes split as the cake puffs up, showing the tender crumb beneath. Because the muffins carry both cake and a hefty topping, don’t overfill the cups. I used self-standing, rigid muffin cups (no pan required), and they worked perfectly.

Full disclosure: desserts rarely last long in my house. Even individually portioned treats like muffins tempt me into having more than one. These were definitely worth it—I may have eaten three in one sitting. Enjoy!

4.33 from 31 ratings

Coffee Cake Muffins

Created by Amber Brady

Yields13 to 14 muffins

Ingredients

Muffins:

1 ¼ cup (150 g) all-purpose flour (stir, spoon, & level)
½ cup (100 g) granulated sugar
½ tsp baking soda
½ tsp salt
6 Tbsp (85 g) butter, cut into tablespoon pieces
1 whole egg + 1 egg yolk
1 tsp vanilla extract
⅓ cup (80 ml) buttermilk (or ⅓ cup milk + 1 tsp lemon juice or white distilled vinegar)
¼ cup (59 ml) oil (canola or vegetable)

Streusel:

1 ¼ cups (150 g) all-purpose flour (stir, spoon, & level)
⅔ cup (134 g) granulated sugar
1 Tbsp ground cinnamon
½ tsp salt
½ cup (113 g) butter, melted

Instructions

Preheat oven to 375°F. Line muffin pans with paper cups or use sturdy self-standing cups. Set aside.
In a stand mixer bowl, combine the flour, sugar, baking soda, and salt. Using the paddle attachment, cut in the butter one tablespoon at a time until the mixture resembles fine crumbs.
In a separate bowl, whisk together the egg, egg yolk, vanilla, buttermilk, and oil. Add the wet ingredients to the dry and mix until just combined.
Fill each muffin cup about half full. Do not overfill. This recipe yields about 13–14 muffins depending on cup size. Set aside.
Make the streusel by combining the flour, sugar, cinnamon, salt, and melted butter until the mixture is wet and crumbly. Divide the streusel evenly over the muffin batter; it will seem like a lot, but use it all.
Bake at 375°F for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before storing. Store leftovers in an airtight container for up to 3 days.

Notes

Recipe lightly adapted from Table For Two Blog and Sugar Apron.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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