If you love coffee cake, you’re going to love our Coffee Cake Muffins! Tender, moist, and loaded with cinnamon flavor, these tasty treats make the perfect breakfast, afternoon snack, brunch, or special occasion.
Made with simple ingredients I guarantee our bakery-style cinnamon coffee cake muffins will not disappoint! With ribbons of cinnamon sugar in the middle, a buttery streusel topping, and a vanilla glaze this is a sweet treat, your whole family will love,
It’s one of my favorite muffin recipes, and I know after one taste, it will be one of your favorites, too!
Is There Coffee in Coffee Cake?
No, there is not. The name comes from the tradition of eating sweet treats with coffee in Northern Central Europe and was brought to the United States by immigrants in the 18th century.
The term “coffee cake” was first mentioned in 1763 in German as “Gugelhupf” and first appeared in print in the 19th century.
I do have a weakness for baked goods, and our coffee cake muffins more than satisfy my sweet tooth.
If you love coffee cake, why not try our blueberry coffee cake and cinnamon streusel coffee cake recipes?
Ingredients to Make Coffee Cake Muffins
Start by gathering the ingredients needed to make our moist Coffee Cake Muffins recipe. In culinary terms, this is called the Mise en Place, which translates into “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
Can I make additions or substitutions to the recipe?
There are a limited number of substitutions you can use with this recipe, but there are a few. You can use sour cream instead of Greek yogurt and vice versa. You can use whole milk in place of the buttermilk. But the buttermilk does add flavor and helps create moister muffins.
As for additions, you can add chopped pecans or walnuts to the batter or streusel topping. You can also add chocolate chips, butterscotch chips, cinnamon chips, or any of your favorite baking chips to the batter.
To add coffee flavor, you can add espresso powder to the wet ingredients before mixing them together with the dry ingredients. You can also add blueberries or peaches to the batter.
We use unsalted butter for just about everything, but you can use salted butter if you prefer. Just leave out the additional salt.
How to Make Coffee Cake Muffins
- Preheat the oven to 350 degrees F.
- Set up a 12-cup muffin tin with muffin liners and set aside until needed.
- Add the all-purpose flour, cinnamon, baking powder, and baking soda to a large bowl.
- Whisk to combine and set aside until needed.
- Add the granulated sugar, brown sugar, table salt, room temperature large eggs, vanilla extract, room temperature Greek yogurt, buttermilk, and cooled melted butter to a large bowl.
- Whisk until well combined.
- Add the dry ingredients to the wet ingredients.
- Stir until just combined. Don’t overmix the batter!
*You can use a hand mixer to mix the ingredients but be careful not to overmix the batter.
- Add the ground cinnamon and granulated sugar to a small bowl.
- Whisk to combine and set aside until needed.
- Add the all-purpose flour, granulated sugar, cinnamon, and melted butter to a medium bowl.
- Stir until the mixture is well combined, and set the streusel topping aside until needed.
- Divide half of the muffin batter into the prepared muffin cups.
- Sprinkle one teaspoon of the cinnamon sugar on top of the batter (this will put a ribbon of cinnamon in the center of the muffin).
- Divide the remainder of the muffin batter, placing it on top of the cinnamon swirl in each cup.
- Sprinkle one tablespoon of the crumbly streusel topping on top of the muffin (use all the streusel up).
*Press the crumb topping into the batter so it sticks and does not fall off while baking.
- Place the tin on the center rack of the preheated oven and bake for 18-20 minutes or until a toothpick comes out clean. Remove the pan from the oven and place it on a wire rack to cook for 15 – 20 minutes.
- While the muffins are cooling, add the confectioner’s sugar, two tablespoons of whole milk, and vanilla extract to a small bowl.
- Whisk to combine until the glaze is smooth, and set aside until the muffins are cool.
* If it’s too thick, add more milk until you get the right consistency. - Drizzle the glaze on top of the muffins.
The buttery flavor of the crumble topping and buttery crumb of the cake make these fluffy crumb cake muffins simply irresistible! In fact they’re so good you might want to make a double batch.
Wouldn’t you love to sit down to one or two of these delicious coffee cake muffins with a hot cup of coffee, tea, or a glass of cold milk? Just a word of warning: they are addictive!
Store leftovers in an airtight container (or well covered with plastic wrap) at room temperature for 2-3 days or refrigerated for 3-4 days. They can also be stored in a freezer-safe container or ziplock bag for up to two months.
Recipe FAQ’s
If you don’t have buttermilk, you can make a substitute by adding one tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
Fat and sugar help keep muffins moist and more cake-like. The buttermilk adds fat in addition to the butter and Greek yogurt. Making sure not to overbake the muffins will also help keep them moist. Overbaking will dry them out.
Well, you can, but I wouldn’t advise it. Butter adds flavor; oil just adds fat.
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Coffee Cake Muffins
Equipment
- 12 cup muffin tin
Ingredients
Muffin Batter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs – room temperature
- 1 teaspoon vanilla extract
- ½ cup Greek yogurt – room temperature
- ½ cup buttermilk – room temperature
- 4 ounces unsalted butter -melted and cooled
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 teaspoon cinnamon
Cinnamon Sugar
- ⅓ cup granulated sugar
- 2 teaspoon cinnamon
Streusel Topping
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon table salt
- 2 ounces unsalted butter – melted and cooled
Vanilla Glaze
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
- 2 -3 tablespoon whole milk
Instructions
Muffin Batter
- Preheat the oven to 350 degrees F.
- Set up a 12-cup muffin pan with muffin liners and set aside until needed.
- Add the granulated sugar, brown sugar, large eggs, vanilla extract, Greek yogurt, buttermilk, table salt, and cooled melted butter to a large bowl. Whisk until well combined.
- Add the all-purpose flour, cinnamon, baking powder, and baking soda to a large bowl and whisk to combine.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Don’t overmix the batter!*You can use a hand mixer to mix the ingredients but be careful not to overmix the batter
Cinnamon Sugar
- Add the ground cinnamon and granulated sugar to a small bowl. Whisk to combine.
Streusel Topping
- Add the all-purpose flour, granulated sugar, cinnamon, and melted butter to a mixing bowl. Stir until the mixture is well combined.
- Divide half of the batter into the 12 muffin liners.
- Sprinkle 1 teaspoon of the cinnamon sugar on top of the batter.
Assembly
- Divide the remainder of batter and place it on top of the cinnamon sugar in each muffin cup
- Sprinkle one teaspoon of the cinnamon sugar on top of the batter (this will put a ribbon of cinnamon in the center of the muffin).
- Divide the remainder of the muffin batter, placing it on top of the cinnamon sugar in each cup.
- Sprinkle one tablespoon of the crumbly streusel topping on top of the muffin (use all the streusel up).*Press the crumb topping into the batter so it sticks and does not fall off while baking.
- Place the muffin tin on the center rack of the preheated oven and bake for 18-20 minutes or until a toothpick comes out clean.
- Remove the pan from the oven and place it on a wire rack to cook for 15 – 20 minutes.
- While the muffins are cooling, add the confectioner’s sugar, two tablespoons of whole milk, and vanilla extract to a small bowl.
- Whisk to combine until the glaze is smooth, and set aside until the muffins are cool.* If it's too thick, add more milk until you get the right consistency.
- Drizzle the glaze on top of the muffins.
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