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close up side view of muffin on top of liner with another muffin in the background
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5 from 1 vote

Coffee Cake Muffins

Try making a 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 recipe.
Prep Time10 minutes
Cook Time20 minutes
Resting Time10 minutes
Total Time40 minutes
Course: Bread
Cuisine: American
Keyword: coffee cake, coffee cake muffins
Servings: 6
Calories: 181kcal


  • 1 Food processor
  • 1 Muffin Pan


  • cup granulated sugar
  • 8 teaspoons all-purpose flour
  • 4 teaspoons brown sugar
  • 4 teaspoons brown sugar
  • 1 teaspoon ground cinnamon
  • cup all-purpose flour
  • teaspoon baking powder
  • teaspoon baking soda
  • teaspoon salt
  • 4 tablespoons butter, cubed
  • 1 large egg
  • 2 tablespoons plus 2 teaspoons plain Greek yogurt


  • 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!


*Recipe adapted from America's Test Kitchen 


Calories: 181kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 147mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 279IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mg