Coffee Cake Muffins
Indulge in the cozy flavors of Coffee Cake Muffins, the perfect fusion of a soft, tender muffin and the crumbly sweetness of classic coffee cake. These golden-baked treats feature a rich buttermilk batter that guarantees a moist and fluffy texture, while an irresistible cinnamon-scented streusel topping adds the perfect crunch. With just 20 minutes of prep time, these muffins are an easy yet elegant choice for breakfast, brunch, or a midday snack. Serve them fresh from the oven with a cup of coffee or tea for a comforting start to your day. Keywords: coffee cake muffins, easy muffin recipe, cinnamon streusel topping, breakfast ideas, brunch treats.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (melted)
- 1 cup buttermilk
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.5 cup brown sugar (for streusel)
- 0.25 cup all-purpose flour (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 3 tablespoons unsalted butter (cold, cubed for streusel)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
In a separate bowl, combine 1/2 cup melted butter, 1 cup buttermilk, 2 large eggs, and 2 teaspoons vanilla extract. Whisk until well blended.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix; the batter should be slightly lumpy.
In a small bowl, prepare the streusel topping by mixing 1/2 cup brown sugar, 1/4 cup all-purpose flour, and 1 teaspoon ground cinnamon. Cut in 3 tablespoons cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Fill each muffin cup about 2/3 full with the batter, then sprinkle the streusel topping evenly over each muffin.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 752 mg | 250% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 572.3 g | 208% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 310.9 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 526 mg | 40% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1019 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
