Coffee Cake Muffins
Tender and moist these coffee cake muffins are perfectly delicious with a cinnamon swirl center and a crunchy buttery streusel making this the best breakfast treat. Topped with vanilla glaze makes these are the best muffins to start your morning.
Coffee Cake Muffins
I’ve always been a fan of coffee cake. Always.. in eighth grade, I’d pretty much trade any of my food for a hostess coffee cake. I mean I probably still would today if you asked me to.
So now that I have officially professed my love for it, I figured I should make coffee cake muffins. This way you get to indulge and technically have cake for breakfast.
What ingredients do you need to make coffee cake muffins?
While it may seem that this recipe requires a lot of ingredients. It is more than likely you’ll have the majority already in your pantry. And if you do need to hit the supermarket for a few extra ingredients, it’s more than worth it to have that bakery-quality coffee cake goodness!
- All Purpose Flour
- Granulated Sugar
- Brown Sugar
- Molasses
- Eggs
- Buttermilk
- Sour Cream
- Butter
- Baking Powder
- Vanilla Extract
- Ground Nutmeg
- Ground Cinnamon
- Milk
- Powdered Sugar
What are coffee cake muffins and why is it named after coffee?
An homage to the classic coffee cake. These coffee cake muffins are fluffy, moist, and full of cinnamon flavor. Finished with a sweet and crumbly topping and vanilla glaze, these muffins are the best version of coffee cake in muffin form.
So there is a bit of a misconception when it comes to coffee cake. And PS there is actually no coffee cake in coffee cake muffins. Crazy I know, the name comes from the idea that the cake would be an amazing thing to accompany coffee… which it does obviously.
So from there, the coffee cake became the staple that it is today.
Is crumb cake and coffee cake the same thing?
While similar in some ways coffee cake and crumb cake differ when it comes to the amount of topping each one has. While coffee cake typically has a streusel topping, the majority of crumb cake is similar to a streusel topping but way larger. Crumb on crumb on crumb.
How to store coffee cake muffins?
Like most baked goods, these deliciously moist muffins are always best when they are warm and fresh out of the oven. If you do manage to have some leftover (and can resist not eating them all in one sitting, no judgment here!). They will keep on the counter in a sealed container for 2 to 3 days. If you are looking to store them for even longer, id recommend not adding the glaze beforehand. Simply store them in freezer-safe bags where they can last up to 3 months. When you are ready to enjoy them simply reheat them in the microwave for 30 seconds.
I hope you’ll love these coffee cake muffins as much as I do! If you do make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, friends!!
More muffin recipes you’ll love!
Blueberry Cherry Muffins
Blueberry Cherry Muffins
Fluffy, moist, and tender these blueberry cherry muffins are everything you need to start your morning off right. Topped with a crunchy streusel that will have you wanting more than just one.
Ingredients
- 2 cups all purpose flour
- ½ cup unsalted butter (melted)
- 2 tsp baking powder
- 1 tbsp baking soda
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- zest from 1/2 a lemon
- 1 cup sugar
- ¾ cup buttermilk
- ¾ tsp salt
- ½ cup sour cream
- 1 cup frozen blueberries
- 1 cup cherries (canned)
- 2 tbsp flour
Streusel Topping
- ¼ cup unsalted butter (melted)
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 cup all purpose flour
- ½ tsp cinnamon
- 2 tbsp granola (optional)
Instructions
- Preheat your oven to 415°. Grease muffin tins or line them with paper liners. Set aside.
- In a mixing bowl, combine eggs and sugar. Mix until the mixture becomes frothy. Then, add melted butter and sour cream to the mixture.
- In a separate bowl, sift together baking powder, baking soda, salt, and flour.
- Gradually add the dry ingredients into the wet ingredients, along with lemon zest. Folding them together. Pour in the buttermilk and continue folding until well combined.
- In another bowl, toss the blueberries and cherries with 2 tablespoons of flour. Gently fold the fruit mixture into the batter.
- For the streusel topping, melt butter and mix it with brown sugar, white sugar, flour, cinnamon, and granola. Stir until the mixture becomes clumpy and sand-like.
- Spoon about 1/4 cup of batter into each muffin tin, then sprinkle the streusel topping over the batter.
- Bake the muffins in the preheated oven for 5 minutes, then rotate the muffin tin and reduce the temperature to 375°F (190°C). Continue baking for an additional 15 minutes or until the muffins are golden brown.
- Once baked, allow the muffins to cool in the pan for 5 minutes before serving. Enjoy!
Notes
Note: Adjust the baking time as needed, as it may vary depending on your oven and the size of the muffin tin.