Can I make this ahead of time?

Yes. This recipe is forgiving. Making it ahead often makes serving easier and lets the flavors settle naturally. Bake, cool, and store airtight for a day or two, or freeze for longer storage.

Can I make these without butter?

You can use a neutral oil instead of melted butter. Expect a slightly different mouthfeel. Butter gives richer flavor and a more tender crumb, while oil keeps the batter moist.

My muffins sink in the middle. What happened?

Sinking usually means underbaking or too much leavening. Check that your baking powder is fresh and that you do not overmix the batter. Also verify oven temperature with a simple oven thermometer.

Can I use a different flour?

You can try half whole-wheat flour, but expect a denser crumb. If you use a gluten-free blend, choose one formulated for 1:1 substitution and do not overmix.

How do I keep the streusel crisp?

Store muffins at room temperature and avoid airtight containers with residual warmth. For frozen storage, reheat briefly to re-crisp the topping.

Coffee Cake Muffins 2026 - Easy Fresh Recipes

Description

Soft, tender muffins with a cinnamon-scented crumb and a crunchy streusel topping, perfect for breakfast or dessert.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup whole milk
2 large eggs
1/2 teaspoon vanilla extract
For the streusel topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 cup unsalted butter, cold and cut into small pieces
1 teaspoon ground cinnamon

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Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, mix the flour, sugar, baking powder, salt, and cinnamon until even.
In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix gently until just combined.
In a small bowl, combine flour, brown sugar, and cinnamon for the streusel. Add cold butter and mix until coarse crumbs form.
Spoon the muffin batter into the prepared tin, filling each cup about 2/3 full, and sprinkle the streusel topping evenly over the batter.
Bake for 18-22 minutes until a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins are versatile; you can reduce sugar or use non-dairy milk. Keep them in an airtight container for up to two days or freeze for longer storage.

Nutrition

Serving Size: 1 muffin
Calories: 350
Sugar: 18g
Sodium: 200mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 5g
Cholesterol: 40mg