Coffee Cake Muffins – Soft, Gooey, Bakery-Style Breakfast Treat
These Coffee Cake Muffins are soft, tender, and topped with a buttery, crunchy streusel perfect for breakfast, brunch, or a cozy snack. Quick and easy to make, they bring bakery-style muffins right into your kitchen. Customize with chocolate chips, nuts, or extra cinnamon for a delicious twist, and enjoy warm for that fresh-from-the-oven magic!
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup whole milk
- 2 Large eggs
- ½ tsp vanilla extract
Streusel Topping
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ cup unsalted butter
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk melted butter, milk, eggs, and vanilla until smooth.
- Gently fold wet ingredients into dry ingredients until just combined — don’t overmix!
- Prepare streusel by mixing flour, brown sugar, and cinnamon. Add cold butter and use fingers or a pastry cutter to form coarse crumbs.
- Spoon batter into muffin cups, filling 2/3 full, then sprinkle streusel evenly on top.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Always use room temperature eggs and milk for smooth batter and soft muffins.
- Don’t overmix the batter — this keeps the muffins tender and fluffy.
- Use cold butter in the streusel to get a crunchy, buttery topping.
- Mix streusel with your fingers or a pastry cutter for coarse crumbs.
- You can add chocolate chips, chopped nuts, or extra cinnamon for flavor variations.
- Let muffins cool slightly before storing to prevent sogginess.
- Reheat 10–15 seconds in the microwave for that fresh-from-the-oven magic.