Description
These Coffee Cake-Style Muffins bring all the cozy, crumbly comfort of classic coffee cake into perfectly portioned muffins. With a tender cinnamon-spiced base and a buttery streusel topping, they’re ideal for breakfast, brunch, or an afternoon pick-me-up.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- For the streusel topping:
- 1/3 cup brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk together oil, milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- In a small bowl, mix the streusel ingredients until crumbly.
- Fill muffin cups about 2/3 full with batter. Sprinkle streusel topping evenly over each muffin.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add chopped nuts or a swirl of cinnamon sugar to the batter.
- Use sour cream or yogurt in place of milk for a richer texture.
- These muffins freeze well—wrap individually and store up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: coffee cake muffins, streusel muffins, cinnamon muffins, easy breakfast muffins, crumb-topped muffins