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Golden brown coffee cake muffins with a crumble topping, garnished with fresh blueberries and a dusting of powdered sugar. Served on a rustic wooden platter with a side of fresh berries and a sprig of mint. Set against a warm, wooden table background with a cloth. The title 'Coffee Cake Muffins' is prominently displayed, along with the footer 'dinedecisions.com'.

Delicious Coffee Cake Muffins: Perfect Breakfast Treat

The smell of cinnamon and sugar fills the kitchen with warmth, creating the perfect atmosphere for a chilly morning. These coffee cake muffins feature a moist vanilla base, a delightful cinnamon swirl, and a crunchy streusel topping, making them a hit for any busy day. Ideal for families, they’re a breakfast game-changer that combines convenience, flavor, and the cozy taste of coffee cake.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Course Breakfast, bruncch, Snack
Cuisine American
Servings 16 muffins
Calories 229 kcal

Equipment

  • - 12-cup muffin tin
  • - Paper muffin liners (optional)
  • - Mixing bowls
  • - Whisk
  • - Muffin scoop
  • - Toothpick or knife (for swirling)
  • - Pastry brush (optional)

Ingredients
  

  • *For the Muffin Base:*
  • - 2 cups all-purpose flour
  • - 1 tsp baking soda
  • - 1/2 tsp salt
  • - 1/2 cup unsalted butter softened
  • - 1/2 cup sugar
  • - 1/4 cup light brown sugar
  • - 1 large egg
  • - 1 tsp vanilla extract
  • - 1 cup 2% milk
  • - 1/4 cup sour cream
  • - 1-2 tsp espresso powder optional
  • *For the Cinnamon Swirl:*
  • - 3 tbsp unsalted butter softened
  • - 1 tbsp cinnamon
  • - 1/2 cup all-purpose flour
  • - 1/2 cup brown sugar
  • *For the Streusel Topping:*
  • - 1/4 cup unsalted butter softened
  • - 1/4 cup all-purpose flour
  • - 1/4 cup brown sugar
  • - Optional: 1/4 cup chopped walnuts or pecans

Instructions
 

  • **Preheat the oven:** Preheat your oven to 425°F (218°C). Grease or line a 12-cup muffin tin with paper liners.
  • **Prepare the cinnamon swirl:** In a small bowl, mix softened butter, cinnamon, flour, and brown sugar until crumbly. Set aside.
  • **Make the muffin batter:**
  • - In a medium bowl, whisk together the flour, baking soda, and salt.
  • - In a large bowl, beat softened butter, sugar, and brown sugar until light and fluffy. Add the egg, vanilla, milk, and sour cream, mixing until smooth.
  • - Gradually fold in the dry ingredients until just combined (do not overmix).
  • **Prepare the streusel topping:**
  • - Mix the butter, flour, brown sugar, and optional nuts (if using) in a small bowl until the mixture is crumbly. Refrigerate until ready to use.
  • **Assemble the muffins:**
  • - Scoop batter into muffin cups, filling about 2/3 full.
  • - Add a small spoonful of the cinnamon swirl mixture to the center of each muffin and gently swirl it with a toothpick or knife.
  • - Top each muffin with the prepared streusel topping.
  • **Bake the muffins:**
  • - Bake at 425°F (218°C) for 5 minutes, then reduce the temperature to 350°F (177°C) and continue baking for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • **Cool and serve:** Allow muffins to cool completely on a wire rack before serving.