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Try making a small batch of these Coffee Cake Muffins that combines everything you love about classic coffee cake with a cinnamon streusel flavor in the center for the ultimate muffin.
If you're craving more coffee cake recipe ideas, then be sure to try making a Blueberry Pecan Streusel Coffee Cake or Hummingbird Coffee Cake.
The most acceptable way to have cake for breakfast is to have coffee cake.
I mean when you think about it, isn’t it pretty genius? You get to have a delicate buttery cake topped with a sweet crumbly streusel topping to start the day. Plus it pairs well with coffee. My only complaint is that coffee cake is not always the best on the go option. I say this because you must cut it and eat it with a fork.
But if you can make it into a muffin, then that's the way to go, except you still have to deal with the messy streusel topping. Right? That is unless you put the streusel topping in the middle of the muffin and that's how we ended up with this recipe.
This coffee cake muffin may look like a plain ole muffin from the outside, but don't let that fool you because these muffins have everything that you could need and want in a coffee cake.
Let's get started!
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Ingredients You'll Need
- Sugar - Granulated sugar or cane sugar work best.
- All-purpose flour - Plain unbleached flour with no additives is needed to make these muffins.
- Brown sugar - Combine together with the ground cinnamon to help make these muffins taste similar to coffee cake. It also provides a nice layer of rich sweet flavor. Use light or dark, whichever you prefer.
- Cinnamon - Use ground cinnamon to help provide the coffee cake flavor to these muffins.
- Baking powder - Be sure to check the expiration date before using, this will help to keep our muffins light and fluffy.
- Baking soda - Check the expiration date to make sure it has not passed. This will provide acid to our muffins and help them to rise.
- Salt - Kosher salt is what I prefer to use the most when it comes to baking, but any will work.
- Butter - Make sure it is cold and cut into cube pieces. Any that you prefer is fine.
- Egg - A single large egg is all that is needed.
- Greek yogurt - Plain unflavored Greek yogurt will help to make these muffins soft and moist.
See the recipe card below for exact ingredient quantities.
Step By Step Instructions
Begin the recipe by preheating the oven to 350 degrees F. and line a muffin pan with liners or spray with cooking spray. Using a food processor, pulse together the granulated sugar, all-purpose flour, and brown sugar until combined.
Remove two tablespoons of the mixture and place into a small bowl and set aside. To the two tablespoons that you removed, whisk in some brown sugar and ground cinnamon until combined.
To the mixture left in the food processor, add the all-purpose flour, baking powder, baking soda, salt, and pulse until combined. Add the butter and pulse until the mixture resembles a coarse meal. Add the egg, Greek yogurt, and continue to pulse until the mixture is combined, making sure to stop and scrape the sides of the food processor as necessary.
Pour a generous tablespoon of the muffin mixture into each of the muffin liners, top with a tablespoon of the cinnamon mixture, and top with the remaining muffin mixture divided evenly. If you have any of the cinnamon mixture left, then you can sprinkle it on top.
Place the muffins in the oven and bake for 15 to 20 minutes or until a cake tester comes out clean. Carefully remove from the oven and allow the muffins to cool for about 10 minutes on a wire rack prior to serving. Enjoy!
Storage Tips
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You may also store the container in the refrigerator for up to 5 days. These muffins may also be frozen once they have completely cooled for up to 30 days in a freezer-safe container or plastic freezer bag.
Recipe
Coffee Cake Muffins
Equipment
- 1 Food processor
- 1 Muffin Pan
Ingredients
- ⅓ cup granulated sugar
- 8 teaspoons all-purpose flour
- 4 teaspoons brown sugar
- 4 teaspoons brown sugar
- 1 teaspoon ground cinnamon
- ⅓ cup all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 4 tablespoons butter, cubed
- 1 large egg
- 2 tablespoons plus 2 teaspoons plain Greek yogurt
Instructions
- Begin the recipe by preheating the oven to 350 degrees F. and line a muffin pan with liners or lightly spray with cooking spray.
- Using a food processor, pulse together the ⅓ cup granulated sugar, 8 teaspoons all-purpose flour, and 4 teaspoons brown sugar until combined.
- Remove two tablespoons of this mixture and place into a small bowl and set aside. To the two tablespoons that you removed, whisk in 4 teaspoons brown sugar and 1 teaspoon ground cinnamon until combined.
- To the mixture left in the food processor, add ⅓ cup all-purpose flour, ⅛ teaspoon baking powder, ⅛ teaspoon baking soda, ⅛ teaspoon salt, and pulse until combined.
- Add the 4 tablespoons butter and pulse until the mixture resembles a coarse meal. Add the 1 large egg, Greek yogurt, and continue to pulse until the mixture is combined, making sure to stop and scrape the sides of the food processor as necessary.
- Pour a generous tablespoon of the muffin mixture into each of the muffin liners, top with a tablespoon of the cinnamon mixture, and top with the remaining muffin mixture divided evenly. If you have any of the cinnamon mixture left, then you can sprinkle it on top.
- Place the muffins in the oven and bake for 15 to 20 minutes or until a cake tester comes out clean. Carefully remove from the oven and allow the muffins to cool for about 10 minutes on a wire rack prior to serving. Enjoy!
Notes
Nutrition
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Original post date 02/10/2017. Updated 08/15/2022.
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