Hey there, my friend 👋. These coffee cake muffins are soft, buttery, and topped with a delicious crumb topping. They taste just like coffee cake but in a cute, handheld form.
And guess what? You don’t need any fancy ingredients. You probably already have everything in your kitchen. Let me show you how to make them.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Hand mixer or stand mixer
- Muffin tin
- Paper liners (optional)
- Spatula
- Fork (for the crumble topping)
- Cooling rack
Important Info
- Servings: 12 muffins
- Estimated Cost to make this recipe: About $6 for 12 muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Additional Time: None
- Calories per serving: About 250 per muffin
- Cook Method: Baking
- Season: All year round
- Course: Breakfast, Snack, Dessert
- Cuisine: American
- Diets: Vegetarian
How to Make Coffee Cake Muffins
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
For the Muffins
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup sour cream (or plain yogurt)
- 1 teaspoon vanilla extract
For the Crumb Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
For the Glaze (Optional)
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Whole wheat flour |
| Sour cream | Greek yogurt or buttermilk |
| Unsalted butter | Vegetable oil |
| Brown sugar | White sugar + 1 teaspoon molasses |
| Milk (for glaze) | Heavy cream or water |
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the melted butter, eggs, sour cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
- In a small bowl, mix the flour, brown sugar, and cinnamon for the crumb topping. Add the melted butter and mix with a fork until crumbly.
- Fill each muffin cup about ¾ full with batter. Sprinkle the crumb topping evenly over each muffin.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack.
- If using the glaze, mix powdered sugar, milk, and vanilla in a small bowl. Drizzle over the cooled muffins.
Helpful Tips
- Do not overmix the batter. It will make the muffins dense.
- If you want bigger crumbs, squeeze the topping mixture into clumps before sprinkling.
- Let the muffins cool before adding the glaze, or it will melt right off.
- Use a cookie scoop to evenly portion out the batter.
- Store extra muffins in an airtight container to keep them fresh.
What to Serve with Coffee Cake Muffins
These muffins go great with a hot cup of coffee or tea. If you want to make it a full breakfast, serve them with scrambled eggs and fresh fruit.
How Do You Serve the Recipe?
Serve these muffins on a small plate with a napkin, especially if you added the glaze. A fork is optional, but they are best eaten with your hands.
Where Do You Serve This Recipe the Most?
These muffins are perfect for breakfast, brunch, or as an afternoon snack. They are great for picnics and road trips since they don’t need refrigeration. They also make a nice treat for holiday brunches, especially on Christmas morning.
Storage
Short-term Storage (Room Temperature)
- Keep the muffins in an airtight container at room temperature.
- They stay fresh for up to 3 days.
Refrigeration
- If you want to keep them longer, refrigerate in a sealed container.
- They will last up to 7 days.
Freezing
- Wrap each muffin in plastic wrap and place them in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw at room temperature or warm in the microwave before eating.
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can make them a day in advance. Store them in an airtight container, and they will still taste fresh.
Can I use oil instead of butter?
Yes, you can replace melted butter with an equal amount of vegetable oil. The muffins will be slightly softer.
Can I make them without sour cream?
Yes, you can use Greek yogurt or buttermilk instead of sour cream. They will still be moist and delicious.
Can I add nuts or chocolate chips?
Yes, you can mix in chopped nuts or chocolate chips for extra texture and flavor.
How do I make them extra moist?
Do not overbake them. Also, using sour cream or yogurt helps keep them soft and moist.
Meta Description
Coffee cake muffins recipe with a soft, buttery texture and crumb topping. Easy to make and perfect for breakfast or a snack. Ready in 35 minutes.