Coffee Cake Muffins Recipe

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 338kcal

Author: Becky Hardin - Easy Dessert Recipes

A good morning breakfast consists of coffee cake or muffins. Check out these coffee cake muffins to discover a new dessert combination.

Print Recipe

Equipment

Kitchen Scale (optional)
Muffin Tin

Ingredients

For the Crumb Layer

½ cup brown sugar 107 grams
½ cup all-purpose flour 60 grams
½ teaspoon ground cinnamon
¼ cup unsalted butter 57 grams, room temperature (½ stick)

For the Muffins

2 cups all-purpose flour 240 grams
½ teaspoon baking powder 2 grams
½ teaspoon baking soda 3 grams
1 teaspoon ground cinnamon 3 grams
¼ teaspoon ground nutmeg
¾ cup granulated sugar 150 grams
1 large egg 50 grams
¼ cup vanilla greek yogurt 57 grams
⅓ cup vegetable oil 67 grams
½ cup buttermilk 114 grams

Instructions

For the Crumb Layer

Combine all of the crumb layer ingredients in a small bowl until they have the consistency of wet sand. Set aside until ready to use.
½ cup brown sugar, ½ cup all-purpose flour, ½ teaspoon ground cinnamon, ¼ cup unsalted butter

For the Muffins

Preheat the oven to 375°F and line or grease a 12-count muffin tin. Set aside.
In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, and nutmeg. Briefly stir together to combine the dry ingredients.
2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
In a medium mixing bowl, combine the sugar, egg, vanilla yogurt, vegetable oil, and buttermilk. Whisk until combined.
¾ cup granulated sugar, 1 large egg, ¼ cup vanilla greek yogurt, ⅓ cup vegetable oil, ½ cup buttermilk
Pour the wet ingredients into the dry ones and mix until the ingredients are just combined.
Pour the batter into the muffin tins until they are ¼ full-- this should use about half of the batter.
Divide half of the crumb layer between the wells of the muffin tin. Divide the remaining half of the batter between the muffin cups and top with the remaining crumb topping.
Bake the muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool on a wire rack.

Notes

Your crumb layer should have the consistency of sand.
If you would like to add a bit of a crunch to your Coffee Cake Muffins, you can add crushed nuts to the batter or to the crumb layer.
Enjoy your muffins plain or dip them in melted butter, cream cheese, or a hot cup of coffee.

Storage: Store coffee cake muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition