Food and Recipes Breakfast Coffee Cake Muffins 4.8 (6) 5 Reviews These muffins officially make the case for coffee cake at the breakfast table. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on September 13, 2023 Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 15 mins Total Time: 45 mins Servings: 12 Whether you're looking for a sweet start to the day or an easy afternoon pick-me-up, these coffee cake muffins are sure to satisfy. The muffin base is tender and buttery while the streusel topping adds an irresistible cinnamon-y, crunchy finish. If you're planning ahead, these homemade muffins are perfect for freezing. To thaw, simply place in your microwave on low power for a minute, and zap–you've got a quick, pre-made breakfast for a busy weekday morning that you can even take on the go. If you're looking to get creative, you could also add blueberries or chocolate chips to the muffin batter for a different texture. But we think these coffee cake-inspired muffins make a pretty great quick bite all on their own. Caitlin Bensel; Food Stylist: Torie Cox Ingredients for Coffee Cake Muffins To make these muffins, you'll need: All-purpose flour: The base of the muffins and streusel; the medium protein content of all-purpose flour makes for a light but hearty muffin.Light brown sugar: Sweetens the streusel topping; can be substituted for granulated if needed, but you'll lose out on that hint of molasses.Pecans: Mixed into the streusel topping for a nutty crunch; can be substituted with other types of nuts or left out.Ground cinnamon: Adds a warm spice to the streusel topping.Kosher salt: Enhances the flavor of the topping and the muffin batter.Unsalted butter: Melted to bind the streusel and beaten to add tenderness to the muffin batter.Granulated sugar: Sweetens the batter.Large eggs: Binds the muffin batter and helps add volume.Baking powder: Leavening for the muffins.Whole milk: Adds moisture and helps create a tender crumb.Vanilla extract: Adds a subtle vanilla flavor. Caitlin Bensel; Food Stylist: Torie Cox How To Make Coffee Cake Muffins Full instructions are below, but here's a brief recap before you get started: Step 1. Prepare the pan: Preheat oven to 350°F. Spray a muffin pan with baking spray with flour.Step 2. Prepare the Streusel: Stir together dry ingredients. Add melted butter; stir until combined. Refrigerate until ready to use.Step 3. Prepare the Muffins: Beat butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Whisk together dry ingredients; beat into butter mixture alternatively with milk, starting and ending with the flour mixture. Stir in vanilla. Portion evenly into muffin cups, and top each with 4 teaspoons streusel.Step 4. Bake muffins: Bake 10 minutes. Remove from oven, and top evenly with remaining streusel, pressing gently to adhere. Bake 8 to 10 minutes more. Let cool in pan 10 minutes. Transfer to a wire rack to cool. What To Serve with Coffee Cake Muffins In spite of the name, coffee cake muffins do not actually contain coffee—they're meant to be served with coffee! You can also enjoy these with tea, milk, juice, or alongside eggs and fresh fruit for breakfast or on their own for a quick snack. How To Store Coffee Cake Muffins Store baked muffins in an airtight container at room temperature for up to three days. Place a paper towel over the muffins to help absorb excess moisture. Freeze for longer storage (up to three months), and reheat in the microwave for a quick grab-and-go breakfast. Caitlin Bensel; Food Stylist: Torie Cox More of our Favorite Muffin Recipes Whether you're a fan of savory or sweet muffins, this collection of Tasty Muffin Recipes to Make Your Morning Better is sure to have a recipe you'll love. The best part? Most can be prepped in advance and baked fresh in the morning, or baked, frozen, and warmed to serve. Editorial contributions by Katie Rosenhouse. Ingredients Streusel: 2/3 cup all-purpose flour 1/2 cup packed light brown sugar 1/4 cup pecans, finely chopped (about 1 oz.) 1 1/2 tsp. ground cinnamon 1/2 tsp. kosher salt 1/4 cup unsalted butter, melted Muffins: 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1 1/2 cups all-purpose flour 2 tsp. baking powder 1 tsp. kosher salt 1/2 cup whole milk 1 tsp. vanilla extract Directions Prepare muffin pan: Preheat oven to 350°F. Spray a 12-cup muffin pan with baking spray with flour. Caitlin Bensel; Food Stylist: Torie Cox Prepare the Streusel: Stir together flour, brown sugar, pecans, cinnamon, and salt in a bowl. Add melted butter; stir until combined and mixture begins to clump. Refrigerate until ready to use. Caitlin Bensel; Food Stylist: Torie Cox Prepare the Muffins: Beat butter and sugar with an electric mixer on medium speed until fluffy, about 4 minutes. Caitlin Bensel; Food Stylist: Torie Cox Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Caitlin Bensel; Food Stylist: Torie Cox Whisk together flour, baking powder, and salt in a medium bowl. Caitlin Bensel; Food Stylist: Torie Cox With mixer running on low speed, gradually add flour mixture and milk, in alternating batches, to butter mixture, starting and ending with flour and making sure each addition is fully incorporated before adding the next. Stir in vanilla. Caitlin Bensel; Food Stylist: Torie Cox Divide batter evenly among prepared muffin cups (about 3 1/2 tablespoons per cup). Caitlin Bensel; Food Stylist: Torie Cox Top each muffin with 4 teaspoons Streusel, pressing gently to adhere (you will not use all the Streusel). Caitlin Bensel; Food Stylist: Torie Cox Bake muffins: Bake in preheated oven 10 minutes. Remove from oven, and top muffins evenly with remaining Streusel, pressing gently to adhere. Caitlin Bensel; Food Stylist: Torie Cox Return to oven, and bake until wooden pick inserted in center comes out clean, 8 to 10 minutes more. Let cool in pan 10 minutes. Transfer to a wire rack to cool completely. Caitlin Bensel; Food Stylist: Torie Cox Frequently Asked Questions Can I make the streusel topping without nuts? You can skip the nuts in the streusel topping and proceed as directed, or swap the pecans for other types of nuts (walnuts or sliced almonds are a good choice). Why are my muffins rubbery? For the best muffins, try not to overmix the batter. Muffins that are overmixed have more gluten development, and tend to come out rubbery instead of tender and light. Can I use this recipe for mini muffins? For mini muffins, portion into mini cupcake pans, filling each well about 3/4 of the way. Top evenly with streusel, then bake, checking the muffins periodically for doneness as the baking time will be shorter. Can I add fruit or chocolate chips into the batter? You can dress up these muffins any way you like. Fold in fresh or frozen blueberries or raspberries, sliced bananas, cinnamon or chocolate chips, and more before portioning into muffin cups. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more