Coffee Cake Muffins

Coffee cake muffins topped with a delicious cinnamon crumb topping–basically a mini version of a coffee cake.

They are perfectly moist and have a melt-in-your-mouth tenderness that pairs perfectly with the cinnamon sugar topping.

Like my lemon blueberry muffins, this recipe calls for buttermilk and Greek yogurt which help to give them their perfect texture.

Enjoy your cinnamon coffee cake muffins for breakfast with a cup of coffee, as a tasty mid-day treat, or even as dessert! The muffins are just super versatile like that.

For more yummy muffin recipes try our double chocolate chip banana muffins, lemon poppy seed muffins, and jumbo bakery-style chocolate chip muffins.

Ingredients

This buttermilk coffee cake muffin recipe calls for simple ingredients, most of which you will likely already have on hand in your pantry or refrigerator.

This is great because it means that you can whip these babies up at a moment’s notice!

Here is what you will need…

For the crumb topping

• ½ cup light brown sugar
• ½ cup all-purpose flour
• ½ teaspoon ground cinnamon
• 4 tablespoons butter, softened

For the muffins

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¾ cup granulated sugar
• 1 large egg
• ¼ cup vanilla greek yogurt
• ⅓ cup vegetable oil
• ½ cup buttermilk

Substitutions and variations

Greek Yogurt: Instead of vanilla Greek yogurt you can use plain Greek yogurt. Simply add ½ teaspoon of pure vanilla extract to the wet ingredients to make up for that bit of vanilla flavor you will be losing.

Buttermilk: Have everything else you need for the recipe except the buttermilk? No worries! Make your own buttermilk substitute by stirring to combine ½ cup whole milk (or 2% milk) with 1 ½ teaspoon of lemon juice and letting it sit for 5 minutes. 

Glaze: Kick the sweetness up a notch with a simple powdered sugar glaze. Whisk to combine ¼ cup powdered sugar, ½ teaspoon pure vanilla extract, and 1 tablespoon milk and drizzle over baked and cooled muffins.

Mini coffee cake muffins: Make in a mini muffin tin for bite-sized muffins. Note: these will take less time to bake.

How to make coffee cake muffins

This is an overview of the recipe steps. You will find the full recipe in the recipe card below.

1. Preheat the oven and line or grease your muffin tin.
2. Make crumb topping
3. Mix dry ingredients
4. Mix wet ingredients
5. Combine wet ingredients with dry ingredients.
6. Add batter and topping to muffin cups
7. Bake
8. Enjoy!

Storage

Countertop: Store muffins in a zip-tock baggie or airtight container at room temperature for up to 2 days.

Freezer: Wrap individual muffins tightly in plastic wrap or foil then place them all into a freezer baggie. They will keep for up to 3 months. Thaw in the fridge or at room temperature then enjoy.

More breakfast favorites:

• Old-fashioned buttermilk doughnuts
• Brioche French toast
• Fluffy buttermilk pancakes
• Apple danish with crumb topping
• Strawberry muffins
• The BEST overnight French toast casserole

Recipe

Recipe

5 from 15 votes

Coffee Cake Muffins

Author: Jaclyn

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Tender coffee cake muffins topped with a delicious cinnamon crumb topping–basically a mini version of a crumb cake!

Servings: 10 muffins

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Ingredients

 

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For the Crumb Layer:

• ▢ ½ cup light brown sugar
• ▢ ½ cup all-purpose flour
• ▢ ½ teaspoon ground cinnamon
• ▢ 4 tablespoons butter softened

For the Muffins:

• ▢ 2 cups all-purpose flour
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon cinnamon
• ▢ ¼ teaspoon nutmeg
• ▢ ¾ cup granulated sugar
• ▢ 1 large egg
• ▢ ¼ cup vanilla greek yogurt
• ▢ ⅓ cup vegetable oil
• ▢ ½ cup buttermilk

Instructions

• Preheat the oven to 375°F and line or grease a muffin tin.
• Stir all of the ingredients for the crumb layer together in a small bowl until they have the consistency of wet sand. Set aside until ready to use. 
• In a large mixing bowl, stir to combine the flour, baking powder, baking soda, cinnamon, and nutmeg.
• In a medium mixing bowl, whisk to combine the sugar, egg, vanilla, vegetable oil, and buttermilk.  
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Pour the batter into the muffin tin until cups are ¼ full– this should use about half of the batter. 
• Divide half of the crumb layer between the muffin cups. Top with the remaining batter. Finally, top with the remaining crumb topping, pressing it just slightly down into the batter to help it stay in place. 
• Bake the muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow to cool for 2-3 minutes before transferring to a wire rack to cool further.

Notes

Store muffins in a zip-tock baggie or airtight container at room temperature for up to 2 days.

Nutrition

Serving: 1g | Calories: 329kcal

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