Whether you crave a delicious dessert for brunch or want to serve your guests something sweet and tasty – muffins are a delicacy that hardly anyone can refuse. Just try these Coffee Cake Muffins with a subtle buttery flavor.
Do not be afraid to spend much time in the kitchen, as these tastier muffins are easy to prepare, ready in less than one hour, and made with handy ingredients.
As you probably notice, I prefer simple cakes, in most cases decorated just with cream cheese frosting, without an excess of sugar and chemical adds. Delight your family with our Cranberry Pound Cake or Traditional Financier. The coffee cake muffin recipe is also one of the fastest and tastiest recipes you can make at home. They are easy to make, moist, and anyone, even a child, can prepare them. In my family, muffins took the place of honor, and no one can refuse to pamper themselves with this treat, especially when it is about coffee cake muffins. They can be described only in one way – extra-moist muffins with perfect cinnamon-sugar crumbles.
Coffee cake muffins are the perfect dessert to serve for potlucks, family gatherings, or when you have to feed a big crowd.
You can find many muffins on the market shelves, but those made at home with fresh and qualitative ingredients taste much better. Resisting freshly baked coffee cake muffins will be challenging, but these extra calories deserve sacrifice. So make sure you pin this recipe and return it for a new one.
Coffee Cake Muffins Ingredients:
I adore this recipe; I need handy ingredients for these tender muffins. I guess most of them you have in your pantry. The core ingredient in these coffee cake muffins is butter. It would help to have quality and full-fat butter, with 80% fat. To combine it easier with sugar, it must be at room temperature. Actually, all ingredients must be at room temperature.
Catch below the list of ingredients:
- Sugar – ⅔ cup;
- Unsalted butter – ⅔ cup;
- Eggs – 4;
- Yogurt – ⅔ cup;
- All-purpose flour – 2 cups;
- Vanilla bean – 1 pice or 1 teaspoon of vanilla extract;
- Pinch of salt;
- Baking powder – 1 teaspoon.
For the crumb topping:
- Cinnamon powder – 1 tablespoon;
- Brown sugar – 3 tablespoons;
- Flour – ½ cup;
- Unsalted butter (melted) – ¼ cup;
- Pinch of salt.
How to make Coffee Cake Muffins?
The ultra-moist and fluffy texture of coffee cake muffins is undoubtedly the perfect beginning of the day. Loaded with a flavorful crumbly topping, these coffee muffins are always a hit.
Before you start making the batter, I will give valuable advice: do not mix the composition too much. If mixing the batter too much, the gluten is activated, and after baking, we will get some hard balls instead of fluffy and moist muffins.
Preheat the oven to 375 °F.
First, we will make the crumb topping. Melt the butter. Combine the flour, brown sugar, cinnamon, and a pinch of salt. Pour over the melted butter and mix just until combined. Set aside. By the time it is ready to use, it will become more crumbly.
Once you have all ingredients at room temperature, start mixing the batter. For the beginning, swift the flour and combine it with baking powder and a pinch of salt. Set aside.
In a separate mixing bowl, beat soft unsalted butter with sugar until fluffy. Cut the vanilla bean in half, scrape the seeds with a sharp knife, and send them to the butter mixture. Crack the eggs and spoon the yogurt into the mixture too. Bind all ingredients together. Now gently add the flour mixture and bring it all together. Mix lightly, with ample movements.
Line a muffin tin with paper liners. Spoon the dough into prepared muffin cups, evenly dividing it among 12 wells. Scatter the crumbs topping over the muffins. Sprinkle with some chocolate chips if desired.
Bake the muffins for 20-25 minutes or until the toothpick test comes clean. After removing the muffins from the oven, cool them on a cooling rack.
How to store Coffee Cake Muffins?
I recommend using an air-tight container to store Coffee cake muffins without drying them out. But before you transfer them in it, make sure the muffins are cooled completely. You can keep them at room temperature or in the refrigerator for up to 1 week.
Also, these muffins are freezer friendly. So, transfer them to a freezer-safe storage container or freezer food bag and store them for up to 3 months.
If you still do not have a muffin tin, I strongly recommend you buy one. A silicone mold is a good option as it is unnecessary to grease it or use any paper lines. You will use it for years and years, and you will be able to make any muffin recipes, even those with liquid batter, such as cheesecake muffins.
I hope you will try these Coffee Cake Muffins and like them as much as I do!
Coffee Cake Muffins with Crumbly Topping
- 2/3 cup sugar
- 2/3 cup unsalted butter
- 4 eggs
- 2/3 cup Greek yogurt
- 2 cups all-purpose flour
- 1 tsp baking powder
- pinch of salt
- 1 vanilla bean
For the crumb topping:
- 1 tbsp cinnamon powder
- 3 tbsp brown sugar
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- pinch of salt
- Preheat the oven to 375 °F.
- First, we will make the crumb topping. Melt the butter. Combine the flour, brown sugar, cinnamon, and a pinch of salt. Pour over the melted butter and mix just until combined. Set aside. By the time it will be ready to use, it will become more crumbly.
- Swift the flour and combine it with baking powder and a pinch of salt. Set aside.
- In a separate mixing bowl, beat together soft unsalted butter with sugar until fluffy. Cut the vanilla bean in half, scrape seeds with a sharp knife and send them to the butter mixture. Crack the eggs and spoon the yogurt to the mixture too. Binds all ingredients together. Now gently add the flour mixture and bring it all together. Mix lightly, with ample movements.
- Line a muffin tin with paper liners. Spoon the dough into prepared muffin cups, evenly dividing it among about 12 wells. Scatter the crumbs topping over the muffins. Sprinkle with some chocolate chips if desired.
- Bake the muffins for 20-25 minutes, or until the toothpick test comes out clean. After removing muffins from the oven, cool them on a cooling rack.