Looking for a delicious and simple coffee cake muffin recipe? These moist Coffee Cake Muffins are everything you love about traditional coffee cake-fluffy texture, sweet cinnamon swirl, and a buttery streusel topping-baked into individual, portable muffin form. Perfect with your morning cup of coffee or as a cozy afternoon snack!
Look out, because these cinnamon crumb muffins might just become your new obsession! I've been on a mission for months to create the perfect muffin version of classic coffee cake. I'm talking tender crumb, cinnamon sugar swirl, and a golden crumble topping that melts in your mouth. After a few recipe flops (and let's be real, some edible experiments), this coffee cake muffins recipe finally hit the sweet spot-and now I bake them on repeat! They freeze like a dream, reheat beautifully, and are a hit with my kids and hubby. P.S. If you love this, you'll definitely want to try my Copycat Cinnabon Coffee Cake!
Ingredients Needed for Streusel Muffins
Here’s what you’ll need for these cinnamon coffee cake muffins. Full recipe in the card below!
- Light Brown Sugar - For sweet molasses flavor and moist texture
- Pecans - Chopped for a little crunch (swap with walnuts if you’d like!)
- Cinnamon - The warm spice that gives these muffins their signature flavor
- Flour - Use all-purpose or a 1:1 gluten-free substitute
- Sugar - Granulated sugar to sweeten the batter
- Baking Powder, Baking Soda, Salt - Leavening agents to help muffins rise
- Egg - One large egg at room temperature
- Milk - Use whatever you have on hand (yes, non-dairy works!)
- Oil - I like canola, but coconut, vegetable, or avocado oil work well
- Powdered Sugar - For the sweet vanilla glaze
- Vanilla Extract - Use pure vanilla for best flavor
How to Make the Best Coffee Cake Muffins
Step 1. Preheat oven to 400°F. Line a muffin tin with paper liners. In a small bowl, mix brown sugar, pecans, and cinnamon. Set aside.
Step 2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
Step 3. In another bowl, combine egg, milk, and oil. Add wet mixture to dry and stir until just moistened.
Step 4. Scoop 1 tablespoon of batter into each muffin liner. Top with 1 teaspoon of cinnamon-nut mixture, then add about 2 tablespoon of batter over it. Sprinkle remaining streusel on top.
Step 5. Bake for 22-24 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from muffin pan to a wire rack. Combine glaze ingredients; spoon over muffins.
Step 6. Serve warm and enjoy.
Storing Quick Coffee Cake Muffins
Room Temp: Store muffins in an airtight container for up to 4 days. Lay a paper towel over them to absorb moisture. Fridge: Place in a airtight storage container for up to 6 days. Chilling can dry them out, you may want to reheat them in microwave with butter to keep moistened. Freezer: Flash freeze on a baking sheet, then transfer to a zip-top freezer bag. Reheat for 30-60 seconds in the microwave for a freshly baked feel! You can also place in a freezer safe container up to 3 months. Thaw before serving.
Tips for Bakery-Style Muffins
- Use bakery-style muffin liners - Those tall, fancy ones help support the crumble topping!
- Don’t overfill - Fill each liner about ¾ full to prevent spillover.
- Mix-ins matter - Sub pecans with walnuts or toss in mini chocolate chips for fun.
- Want less sweet? - Skip the glaze (but don't say I didn't warn you 😉).
- Add fruit - Fresh berries or diced apples add a burst of flavor!
Frequently Asked Questions
Not exactly, but they're worth the indulgence! Enjoy one with a high-protein breakfast like my ham and cheese quiche to balance things out.
Sweet, buttery, and warm with cinnamon flavor and a crumbly streusel topping, like a cozy coffee shop treat baked into muffin form.
Don't overmix the batter and avoid overbaking. Stir just until combined and check for doneness with a toothpick.
Nope! Despite the name, there’s no coffee in the recipe. They’re just made to be enjoyed with coffee– and trust me, they pair perfectly!
More Muffin Recipes You’ll Love
These Coffee Cake Muffins are the perfect mix of soft, cinnamon-spiced cake and sweet crumb topping. Whether you’re baking for brunch or just need a cozy treat with your coffee, this easy coffee cake muffin recipe is a must-try. Don't forget to save, rate, and pin it-and sign up for my newsletter for more yummy recipes each week!
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Easy Coffee Cake Muffins Recipe
Equipment
Ingredients
Cinnamon Streusel
- ¼ cup light brown sugar packed
- ¼ cup pecans chopped
- 1 teaspoon ground cinnamon
Muffin Batter
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg room temperature
- ½ cup milk any variety
- ¼ cup oil canola, vegetable, or coconut
Vanilla Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners.
- In a small bowl, mix together brown sugar, pecans, and cinnamon for the streusel topping.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk egg, milk, and oil until well blended. Pour into dry ingredients and stir just until combined- don't overmix!
- Add 1 tablespoon of batter to each muffin cup. Sprinkle with 1 teaspoon streusel, then top with 2 tablespoon more batter. Finish with remaining streusel.
- Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- In a small bowl, whisk glaze ingredients. Drizzle over slightly warm muffins. Serve and enjoy!
Notes
- Use bakery-style muffin liners for tall, pretty muffins.
- Don't overmix the batter-just stir until everything is moistened.
- Want to make them fruity? Add in fresh berries for a twist!
- Muffins freeze beautifully-just pop in the microwave to reheat.
- Store coffee cake muffins in an airtight container at room temp for up to 4 days.
- To freeze: flash freeze, then store in a zip-top freezer bag for up to 2 months.
- Reheat in the microwave for 30-60 seconds for a fresh-from-the-oven feel!
Lilian Chirwa says
I have a nut allergy and some people don’t like pecans, so can I leave out the nuts or are they required?
Kristin says
Feel free to omit! It only removes the crunch texture, otherwise, still delicious! Enjoy!
Angela Campos says
These Coffee Cake Muffins turned out amazing! They were easy to prepare and my family loved them. I am looking forward to making them again…YUM!!
Kristin says
Yay! Love hearing this and so glad you all enjoyed! These are a favorite made often in my house!!
Vidhya says
Two or three of these plug a cup of my favorite coffee, and I am in heaven!
Kristin says
The best combination!!! Yum!!
Mimi says
The most amazing muffins ever! They turned out really well, and the smell was out of this world!
Kristin says
Yay!! Glad you all enjoyed!!
Catalina says
I baked these for breakfast and the whole kitchen smelled amazing. Soft and full of cinnamon flavor!
Kristin says
Yay!! So glad you all enjoyed!!
Azlin says
I made a batch for teatime yesterday, and wished I’d made more. They went in minutes!
Kristin says
Yay!! The perfect combination! Glad you enjoyed!
Beth says
I made these last night for dessert and we ate the rest of them for breakfast. So good.
Kristin says
Love that! So glad you enjoyed! It’s one of my favorite breakfast treats!