Coffee Cake Muffins

Some mornings, I just want something warm and familiar—nothing fancy, just honest, home-baked comfort. That’s exactly why I started making these coffee cake muffins.

The first time I baked them, my whole kitchen smelled like cinnamon sugar and buttery cake, and I knew I had something special.

Now they’ve become a regular in my house, especially on slow weekends or when I want to treat someone without going over the top.

What I love most is how easy they are. No mixer, no weird ingredients—just basic things I usually have in the pantry. The crumb on top?

It’s thick, golden, and actually stays on the muffin, which is a win in itself.

And the muffins turn out soft and fluffy every time, with that slightly sweet, cozy flavor that makes them feel like something you’d pick up from a bakery, only better because you made them yourself.

If you’re someone who appreciates simple bakes that feel a little extra, you’ll get why I keep coming back to this recipe.

Table of Contents

Coffee Cake Muffins Recipe

Ingredients

For the Streusel Topping:

1/3 cup (70g) brown sugar, packed
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup (30g) all-purpose flour
3 tablespoons (42g) unsalted butter, cold and cubed

For the Muffin Batter:

1 3/4 cups (220g) all-purpose flour
1/2 cup (100g) granulated sugar
1/4 cup (50g) brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (120ml) neutral oil (such as sunflower or vegetable oil)
2 large eggs, room temperature
3/4 cup (180ml) buttermilk, room temperature
1 1/2 teaspoons vanilla extract

Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each well with oil or nonstick spray.
In a small bowl, combine the brown sugar, granulated sugar, cinnamon, salt, and flour. Use a fork or your fingertips to cut in the cold, cubed butter until the mixture forms pea-sized crumbs. Place the bowl in the fridge while you make the muffin batter. Keeping it cold helps the topping bake up crisp and crumbly.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Make sure everything is well distributed to avoid any lumps of leavening.
In a medium bowl or large measuring jug, whisk the oil, eggs, buttermilk, and vanilla extract until fully combined and smooth.
Pour the wet mixture into the bowl of dry ingredients. Use a rubber spatula or wooden spoon to gently fold everything together. Mix just until no streaks of flour remain—don’t overmix or the muffins will become dense.
Divide the batter evenly among the 12 muffin cups. Fill each one about 3/4 full. The batter will rise quite a bit.
Remove the chilled streusel from the fridge and generously spoon it over the top of each muffin. Press it down lightly so it sticks to the batter, but don’t pack it in too tightly.
Bake for 18–22 minutes, or until the muffins are golden on top and a toothpick inserted in the center comes out clean or with just a few crumbs.
Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This helps the bottoms stay soft and prevents overbaking.

How Do You Keep The Crumb Topping From Sinking Into Muffins?

If your crumb topping keeps sinking into the batter, a few small changes can help it stay right where it belongs—on top.

Use cold butter in the topping: It helps the streusel stay chunky and hold its shape while baking.
Keep the topping chilled: Always refrigerate the topping while you mix your batter. Cold crumbs stay on top better.
Don’t press the topping too hard: Gently sprinkle it over the batter. Pressing it down can cause it to sink.
Use thick muffin batter: If the batter is too runny, the topping will sink in. A thicker batter gives it support.
Fill muffin cups almost full: More batter means less space for the topping to fall into.

Why Are My Coffee Cake Muffins Dry Or Dense?

Dry or dense muffins are usually caused by a few common mistakes—but they’re easy to fix once you know what to avoid.

Too much flour: Always spoon flour into your measuring cup and level it off. Don’t scoop directly from the bag.
Overmixing the batter: Mix just until the ingredients come together. Overmixing makes muffins heavy and chewy.
Not enough fat or liquid: Using less oil, butter, or milk than the recipe calls for will make them dry.
Baking too long: Even 2–3 extra minutes in the oven can dry them out. Check for doneness early.
Oven temperature too high: Muffins may brown quickly outside but stay raw or dry inside if the oven is too hot.

Can I Make Coffee Cake Muffins Without Eggs?

Yes, you can make soft, fluffy coffee cake muffins without eggs by using common egg substitutes.

1/4 cup plain yogurt: Adds moisture and a light texture.
1/4 cup unsweetened applesauce: A good choice for keeping muffins moist.
1 tablespoon ground flaxseed + 3 tablespoons water: Let it sit 5 minutes to thicken before adding.
1/4 cup mashed banana: Adds flavor and moisture, though your muffins may taste slightly fruity.

What Kind Of Flour Is Best For Making Soft Coffee Cake Muffins?

The type of flour you use makes a big difference in how soft and tender your muffins turn out.

All-purpose flour: This is the most reliable and balanced option for soft, fluffy muffins.
Cake flour: Has lower protein and gives a finer, lighter texture—but muffins may be more delicate.
Do not use bread flour: It has too much protein and makes muffins chewy and dense.

Are Coffee Cake Muffins Good For Breakfast?

Yes, coffee cake muffins work really well for breakfast. Here’s why people like having them in the morning:

Quick to eat: You can grab one and go—no need to sit down or use a plate.
Just sweet enough: They have a light cinnamon flavor with a crumb topping that’s not too heavy.
Pairs well with drinks: Enjoy with milk, tea, or a smoothie to make it more filling.
Great for brunch tables: They look nice and are easy to serve when guests come over.
Perfect for lunchboxes: Easy to pack and still soft by the time you’re ready to eat.

Why Did My Streusel Topping Melt Into The Batter?

When the streusel topping melts instead of staying crumbly, it usually means something went off with the ingredients or process.

Butter was too soft or melted: Always use cold, solid butter. Soft butter melts too quickly.
Not enough flour in the topping: Flour gives structure. If there’s too little, the topping melts into the batter.
Batter too thin: A runny muffin batter won’t support the topping—it sinks and disappears.
Topping wasn’t chilled: Warm crumbs melt faster and don’t stay on top. Keep them cold until ready to use.

Can I Make Coffee Cake Muffins With Whole Wheat Flour?

Yes, you can use whole wheat flour, but the muffins will be a little heavier and have a nuttier taste.

Use half whole wheat and half all-purpose: Keeps the muffins soft but adds whole grain.
Add a bit more liquid: Whole wheat absorbs more moisture—add 1–2 extra tablespoons of milk or buttermilk.
Let the batter rest for 10 minutes: This softens the flour and improves the texture.

How Do You Store Coffee Cake Muffins To Keep Them Fresh?

Keeping muffins fresh is easy if you store them the right way.

Let them cool completely: Warm muffins trap steam and make the topping soggy.
Use an airtight container: Store at room temperature for up to 2 days. Line the bottom with paper towel to absorb moisture.
Add a second paper towel on top: This helps keep the crumb topping crisp.
Don’t refrigerate: The fridge can dry them out faster.

Can I Freeze Coffee Cake Muffins?

Yes, coffee cake muffins freeze very well and keep their taste and texture if frozen properly.

Cool muffins completely: Warm muffins will get soggy if frozen too soon.
Wrap each muffin individually: Use plastic wrap or foil to avoid freezer burn.
Place in a freezer-safe bag or container: Remove as much air as possible.
Label and date: Use within 2–3 months for best taste.
To reheat: Thaw at room temperature or warm in the oven for 5–7 minutes at 300°F.