Easy Coffee Cake Muffins

Ah, the comfort of a muffin that thinks it’s a coffee cake! I’m talking about those Easy Coffee Cake Muffins — a treat that might just become your new morning BFF. They’ve got this lovable crumbly top that makes a mess, but in the best way. It’s like hugging your soul one bite at a time because, seriously, what’s better than coffee cake you can eat with just one hand? Perfect for when you need to wrangle life with the other.

It all started when I needed to distract my little family from the chaos of a Monday morning. My husband, who normally runs out the door with a half-hearted granola bar, paused mid-chew the first time he tried these, eyes wide like a kid on Christmas. “Are these legal?” he asked, mouth full. They quickly turned into our weekend ritual, the smell alone coaxing my daughter out of bed faster than any alarm clock ever could. It’s just become our thing, ya know? And I can’t imagine our Saturdays without them.

Why You’ll Love This Easy Coffee Cake Muffins

1. They’re basically tiny versions of your favorite coffee cake, which means less commitment but just as much joy.
2. You can totally pretend you’re the fancy brunch type without leaving your sweats.
3. Crumb topping: the joy-sparking hug you didn’t know you needed. Seriously, it’s magic.
4. No wrestling with a piece of cake while juggling morning coffee — it’s all in one tidy muffin package.

How to Make It

Alright, friend, grab your mixing bowl and let’s make some magic here. So, first thing’s first: mix up your dry ingredients — think of it like they’re all getting to know each other at a party. Don’t forget your butter; we don’t want lumpy dough, trust me. Now, you’re gonna want to create a tasty crumb topping. Use your hands with this one — it’s messy but downright satisfying. Sprinkle it all over, feeling like a chef who knows what’s up, and pop those babies in the oven. The smell — I swear it’s worth bottling. Try to resist eating them all straight from the oven. Key word: try.

Ingredient Notes

– **Flour**: This is the scaffolding, people. Too much and you’ll be eating bricks, too little, and it’s a puddle — I’ve been there.
– **Butter**: Don’t even think about margarine. But if you’re like me and only have salted butter — roll with it. Just cut the extra salt.
– **Coffee**: Not actually in the muffins, but pair them with a good cup. You’ll see the world differently, I promise.

Recipe Steps:

1. Combine dry ingredients in a mixing bowl.
2. Cut in butter until mixture resembles crumbs.
3. Make that glorious crumb topping with your hands.
4. Fill muffin cups, top generously with crumbs, bake, and bask in the mouth-watering aroma.

What to Serve It With

Tips & Mistakes

If you somehow forget the crumb topping (how?!), they’ll still taste good… just not stellar. When in doubt, sprinkle more sugar on top!

Storage Tips

Okay, assuming you have leftovers (weird, right?), install them in an airtight container at room temp. If you eat them cold, they’re like a unique treaty, but warmed up? Heaven. These are absolutely breakfast-approved with zero judgment.

Variations and Substitutions

So, if you’re out of flour, just don’t — find some. But if you’re swapping spices like cinnamon for nutmeg, that’s all good. If you ran out of sugar once (guilty), honey can cover for you. Just a little twist.

Frequently Asked Questions

Easy Coffee Cake Muffins

Deliciously moist and tender coffee cake muffins with a cinnamon streusel topping, perfect for breakfast or a snack.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.75 cup granulated sugar
• ▢ 2 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp salt
• ▢ 0.5 cup unsalted butter melted
• ▢ 1 cup milk
• ▢ 1 large egg
• ▢ 1 tsp vanilla extract

Cinnamon Streusel Topping

• ▢ 0.5 cup light brown sugar
• ▢ 0.33 cup all-purpose flour
• ▢ 1 tsp ground cinnamon
• ▢ 3 tbsp unsalted butter cold and cubed

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk melted butter, milk, egg, and vanilla extract until combined.
• Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
• Divide batter evenly into the muffin cups.
• To make the streusel topping, combine brown sugar, flour, cinnamon, and cold butter. Use a fork or pastry cutter to blend until crumbly.
• Sprinkle streusel evenly over each muffin.
• Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.