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Coffee Cake Muffins

Deliciously moist and tender Coffee Cake Muffins topped with a crunchy streusel, perfect for brunch or a cozy breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour High-quality flour like King Arthur recommended.
  • 1 cup granulated sugar
  • 1 tablespoon baking powder Check for freshness.
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened Ensure it's at room temperature.
  • 1 cup milk Whole or low-fat both work.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon Use fresh cinnamon for the best flavor.
  • 1/2 cup brown sugar
  • 1/2 cup chopped nuts (optional) Walnuts or pecans work beautifully.
For the Crumble Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter, softened

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
  3. In another bowl, beat together the softened butter, milk, eggs, and vanilla extract until smooth.
  4. Gradually combine the wet ingredients with the dry ingredients, stirring until just mixed.
  5. In a separate bowl, mix together the cinnamon, brown sugar, and chopped nuts to make the cinnamon swirl mixture.
  6. Fill the muffin tins halfway with batter, add a spoonful of the cinnamon mixture, then top with more batter.
Crumble Topping
  1. Mix the flour, brown sugar, and butter for the topping until it resembles coarse crumbs.
  2. Sprinkle the crumble generously over each filled muffin tin.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  2. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra touch, drizzle a simple icing made from powdered sugar and milk over the cooled muffins. Store in an airtight container at room temperature for up to 2 days or freeze for up to a month.