These Coffee Cake Muffins are soft, buttery, and warmly spiced, with a generous cinnamon streusel topping and a sweet vanilla drizzle. Buttermilk makes the crumb tender, while dark brown sugar gives the topping a rich caramel flavor. They bring everything you love about homemade coffee cake to a perfectly portioned muffin.
This easy coffee cake muffins recipe is just right for a weekend brunch, an afternoon coffee break, or a sweet treat to share. For a fruity variation on this cozy favorite, you might also enjoy our blueberry coffee cake muffins.
Despite the name, coffee cake has no coffee in it. It is a cinnamon streusel cake that is traditionally served with coffee. Grandma always knew the best part of coffee cake was the cinnamon crumble, and these muffins give everyone their own generous helping. For another crumb-topped favorite, try our apple pie muffins.
Coffee Cake Muffins at a Glance
- 🍂 Flavor & Texture: Soft, buttery cinnamon muffins with a thick, crumbly streusel.
- 🛒 Main Ingredients: Butter, flour, cinnamon, brown sugar, and buttermilk.
- ⏱️ Time: 20 minutes prep and 22-26 minutes baking, plus cooling before you glaze.
- 🍴 Servings: 12 muffins.
- 🥗 Dietary Info: Vegetarian; contains wheat, eggs, and dairy.
- 🍚 Best Served With: Coffee, tea, or fresh berries.
- 🧊 Make Ahead?: Yes; freeze unglazed muffins.
- ❤️ Why You Will Love It: Classic coffee cake in individual portions.
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Jump to:
- Coffee Cake Muffins at a Glance
- What Are Coffee Cake Muffins?
- Why You Will Love This Recipe
- How We Tested Coffee Cake Muffins
- Ingredients
- Variations
- How To Make Coffee Cake Muffins
- Expert Tips
- Coffee Cake Muffin Troubleshooting
- Different Pan Sizes and Oven Temperatures
- Can You Make Coffee Cake Muffins as a Loaf or Coffee Cake?
- Storage Directions
- Coffee Cake Muffins FAQs
- Serving Suggestions
- Video
- More Muffin Recipes
- Coffee Cake Muffins
What Are Coffee Cake Muffins?
Coffee cake muffins take the flavor of classic coffee cake and bake it in a muffin tin. There is no coffee in them. The name comes from being served with coffee. They have a tender, buttery crumb and a thick cinnamon streusel on top, finished with a simple vanilla glaze.
Why You Will Love This Recipe
- Bakery-style topping: Every muffin gets a thick layer of cinnamon brown sugar crumbs.
- Soft, buttery centers: Buttermilk creates a tender crumb with rich homemade flavor.
- Perfect for sharing: Individual portions are ideal for brunch, gifting, and coffee breaks.
How We Tested Coffee Cake Muffins
- Butter vs. Oil: We compared all-butter, all-oil, and a combination. Butter gave the muffins the richest flavor, while oil produced a slightly moister crumb. We preferred butter for its classic coffee cake taste.
- Milk and Moisture: Whole milk made a good base, but buttermilk produced the most tender crumb. When we did not have buttermilk, a combination of ¼ cup whole milk and ¼ cup sour cream gave the best balance of moisture and richness.
- Cinnamon and Brown Sugar: One teaspoon of cinnamon in the batter provided enough warmth beneath the streusel. Dark brown sugar gave the topping a deeper caramel flavor.
- Streusel Texture: Softened butter created the best moist, distinct crumbs. Cold butter produced a drier topping, while melted butter made the mixture more paste-like.
- Generous Topping: We preferred using the full streusel recipe for 12 muffins. It created a thick, bakery-style crumb topping that stayed slightly crisp after baking without overwhelming the soft centers.
- Baking Results: Filling the muffin cups about ¾ full produced nicely domed muffins. Ours baked best at 350°F for 22-26 minutes, with the generous topping sometimes requiring a little longer.
- Glaze and Caramel: The vanilla glaze gave the muffins a classic sweet finish. Thick caramel sauce added a richer flavor, while caramel glaze created a sweeter topping that set more neatly. A little flaky sea salt helped balance the caramel.
- Storage: The muffins stayed moist for 2-3 days at room temperature. Freezing without glaze preserved their appearance best, and briefly warming them restored their soft texture.
Ingredients
These muffins use familiar baking staples, with buttermilk for a tender crumb and softened butter for the best streusel texture.
- Flour, baking powder, baking soda, and salt: Build structure and help the muffins rise.
- Butter, sugars, and eggs: Create a rich batter that stays tender.
- Buttermilk and vanilla: Add moisture and round out the flavor.
- Cinnamon and dark brown sugar: Give the streusel its warm, caramel-like taste.
- Powdered sugar and milk: Make the optional vanilla glaze.
Exact ingredient measurements and instructions are in the recipe card below.
Variations
- Milk and sour cream: Replace the ½ cup buttermilk with ¼ cup whole milk plus ¼ cup full-fat sour cream. You can also stir 1½ teaspoons of lemon juice or white vinegar into ½ cup whole milk and let it sit for 5 minutes.
- Caramel topping: Swap the vanilla glaze for thick caramel sauce or caramel glaze, adding flaky sea salt if desired.
- Nutty streusel: Add ¼ cup finely chopped pecans or walnuts to the topping.
- No glaze: Skip the drizzle for a less-sweet muffin that highlights the cinnamon crumble.
How To Make Coffee Cake Muffins
Make the streusel first, then mix the batter, fill the pan, and bake. Six straightforward steps give you a tender muffin with a generous crumb topping.
Step 1: Prepare the Oven, Pan, and Streusel. Preheat the oven to 350°F and line a standard 12-cup muffin pan with paper liners. Mix ¾ cup flour, ½ cup dark brown sugar, 2 teaspoons cinnamon, and ¼ teaspoon salt. Work in 6 tablespoons softened butter with a fork until distinct, moist crumbs form. Set aside.
Step 2: Mix the Batter. Whisk 2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. In a separate bowl, beat ½ cup softened butter, ¾ cup granulated sugar, and ¼ cup light brown sugar for 2-3 minutes until fluffy. Beat in 2 eggs one at a time, then 2 teaspoons vanilla.
Step 3: Add the Dry Ingredients and Buttermilk. Stir in half of the dry mixture, then ½ cup buttermilk, then the rest of the dry mixture, mixing just until combined. Do not overmix.
Step 4: Fill and Top. Fill each cup about ¾ full, then spoon the streusel generously over the tops and press it in lightly.
Step 5: Bake and Cool. Bake for 22-26 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a rack to cool completely, at least 15-20 minutes.
Step 6: Glaze. Whisk ¾ cup powdered sugar, 1-2 tablespoons milk, and ½ teaspoon vanilla until smooth, then drizzle over the cooled muffins.
Expert Tips
- Do not overmix: Stir just until the flour disappears for a tender crumb.
- Use softened butter: It creates distinct streusel crumbs; melted butter can make the topping paste-like.
- Press the streusel in: Pressing the crumbs lightly into the batter helps them stay on top.
- Measure flour carefully: Spoon and level to avoid dense muffins.
- Check the center: A thick streusel layer can slightly extend baking time.
- Cool before glazing: Warm muffins melt the glaze, so wait until they are completely cool, at least 15 to 20 minutes.
Coffee Cake Muffin Troubleshooting
We have had our share of flat, dry and overflowing batches. This chart shows what went wrong and how to fix it.
| Problem | Likely Cause | How to Fix |
|---|---|---|
| Dry or tough muffins | Overmixing the batter or overbaking | Mix only until the flour disappears. Start checking at 22 minutes. |
| Streusel sinks or disappears | Batter too thin or streusel too fine | Keep the streusel in coarse crumbs and do not press it hard into the batter. |
| Streusel turns soft | Muffins stored while still warm or sealed too tightly | Cool completely before storing. Leave the lid slightly cracked for the first few hours. |
| Muffins stick to the liners | Removed too soon or thin liners | Cool 5 minutes in the pan, then fully on a rack. Parchment liners release better. |
| Flat tops or no dome | Overmixed batter or oven not fully preheated | Do not overmix, and make sure the oven is fully at 350°F. |
| Muffins overflow | Cups filled more than ¾ full with heavy streusel | Fill the cups only ⅔ to ¾ full. |
| Glaze melts into the streusel | Muffins still warm when glazed | Wait until the muffins are completely cool, at least 15 to 20 minutes. |
| Bland flavor | Not enough cinnamon, or only light brown sugar | Use the full 1 teaspoon of cinnamon in the batter and dark brown sugar in the streusel. |
Different Pan Sizes and Oven Temperatures
You can bake this batter in other pans. Bake times are at 350°F, and the cooling time is how long to leave the muffins in the pan before moving them to a rack.
| Pan | Yield | Fill | Bake Time | Cool in Pan |
|---|---|---|---|---|
| Standard 12-cup pan | 12 muffins | ¾ full | 22-26 minutes | 5 minutes |
| Mini muffin pan (24 cups) | About 24-30 mini muffins | ⅔ full | 11-15 minutes (start checking at 11) | 3-4 minutes |
| Jumbo or Texas-size pan (6 cups) | 6 large muffins | ¾ full | 25-32 minutes (start checking at 25) | 8-10 minutes |
Streusel: For mini muffins, use the full amount and spread it more thinly. For jumbo muffins, pile it on generously, because they can handle a lot.
Stick with 350°F for the most reliable results. Go lower only if your oven runs hot or you want a softer streusel. Higher heat gives the topping deeper color, but it is easier to overbake.
| Oven Temperature | Effect | Time Adjustment |
|---|---|---|
| 325°F | Gentler bake, slightly more even rise, and less browning on the streusel | Add 3 to 6 minutes |
| 350°F (recommended) | Best balance of rise, texture, and streusel crispness | 22 to 26 minutes |
| 375°F | Faster bake, more browning, and a risk of dry edges | Reduce by 2 to 4 minutes and watch closely |
Can You Make Coffee Cake Muffins as a Loaf or Coffee Cake?
es! Use the full muffin recipe, both the batter and the streusel, and bake it in a different pan. Glaze only after the loaf or cake is fully cool. If it is still warm, the glaze will melt into the streusel instead of setting on top.
- Loaf (9×5-inch pan): Grease and line the pan. Spread the batter evenly, sprinkle the full amount of streusel on top, and press lightly. Bake at 350°F for 50 to 60 minutes, and start checking at 50 minutes. Cool in the pan for 10 to 15 minutes, then move to a rack.
- Coffee Cake (8×8 or 9×9 pan): Grease the pan or line it with parchment. Spread the batter, top with the full streusel, and press lightly. Bake at 350°F for 35 to 45 minutes, and start checking at 35 minutes. Cool in the pan for at least 15 to 20 minutes before glazing.
- Larger Coffee Cake (9×13 pan): Double the batter and streusel for a thicker cake. Bake at 350°F for 40 to 50 minutes, and start checking at 40 minutes. Cool in the pan for at least 30 to 40 minutes. For the cleanest slices, let it cool completely, about 1½ hours, before removing or cutting.
The muffin streusel is generous, so it works well on a loaf or cake. A toothpick should come out clean or with a few moist crumbs. If the top browns too fast, tent it loosely with foil.
Storage Directions
Room Temperature: Store completely cooled muffins in an airtight container for 2-3 days. If the streusel turns soft, leave the lid slightly cracked for the first few hours.
Refrigerator: Keep for up to 5 days in an airtight container; bring to room temperature before serving.
Freezer: Freeze unglazed muffins for up to 3 months in a freezer-safe container.
Reheat: Warm briefly in the microwave, about 10-15 seconds, or in a low oven until warmed through.
Make Ahead: Bake the day before; drizzle with glaze after the muffins cool or shortly before serving.
Coffee Cake Muffins FAQs
Yes. Stir 1½ teaspoons of lemon juice or white vinegar into ½ cup whole milk and let it sit for 5 minutes, or combine ¼ cup milk and ¼ cup full-fat sour cream for a richer alternative. Buttermilk gives the most tender crumb.
Melted butter can turn the topping into a paste. Use softened butter and work it into distinct crumbs.
Absolutely. The brown sugar cinnamon streusel makes these muffins sweet enough without it.
Yes. Freeze completely cooled, unglazed muffins for up to 3 months and add glaze after thawing.
No. Coffee cake gets its name because it is meant to be served with coffee, not because it contains coffee. It is a sweet cake or muffin with a cinnamon streusel topping.
Make sure the butter is softened, form some larger clumps, and press the streusel lightly into the batter before baking.
Overmixing, too much flour, or overbaking are the usual causes. Spoon and level the flour, mix just until combined, and start checking at 22 minutes.
Yes. Fill a 24-cup mini muffin pan about ⅔ full and bake 11 to 15 minutes, or fill a 6-cup jumbo pan about ¾ full and bake 25 to 32 minutes, both at 350°F. See the pan size chart above for details.
Yes. Bake them a day ahead, store them airtight, and glaze just before serving. You can also freeze them unglazed.
Coffee cake is baked in a pan and sliced, while coffee cake muffins use the same flavors in individual portions. They bake faster, are easy to grab, and give you more streusel per bite.
Yes. Use the full batter and streusel in a 9×5-inch loaf pan and bake at 350°F for 50 to 60 minutes. For a coffee cake, use an 8×8 or 9×9 pan and bake for 35 to 45 minutes. See the loaf and coffee cake directions above for the details.
Serving Suggestions
- Breakfast or brunch: Serve with eggs and fresh berries. For a larger cinnamon-scented brunch spread, add slices of our banana coffee cake.
- Afternoon coffee: Pair with a hot cup of coffee or tea, or serve alongside our peanut butter and jelly muffins for a muffin assortment.
- Coffee drinks: Try one with our pumpkin cream cold brew or browse our fall drink recipes.
- Dessert: Warm slightly and add a drizzle of caramel or a scoop of vanilla ice cream.
Video
More Muffin Recipes
For more breakfast and brunch baking, try our muffins below or browse all of our sweet and savory muffin recipes.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Coffee Cake Muffins
Ingredients
Coffee Cake Muffin Batter
- 2 cups all-purpose flour 250 g, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter 113 g, softened
- ¾ cup granulated sugar 150 g
- ¼ cup packed light brown sugar 50 g
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup buttermilk room temperature 120 ml
Cinnamon Streusel Topping
- ¾ cup all-purpose flour 94 g
- ½ cup packed dark brown sugar 100 g
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter softened 85 g
Vanilla Glaze
- ¾ cup powdered sugar 90 g
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Oven, Pan, and Streusel. Preheat the oven to 350°F and line a standard 12-cup muffin pan with paper liners. In a medium bowl, combine ¾ cup flour, ½ cup dark brown sugar, 2 teaspoons cinnamon, and ¼ teaspoon salt. Work in 6 tablespoons softened butter with a fork until large, moist crumbs form. Set aside.
- Mix the Batter. In a medium bowl, whisk together 2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. In a separate large bowl, beat ½ cup softened butter, ¾ cup granulated sugar, and ¼ cup light brown sugar for 2 to 3 minutes until light and fluffy. Beat in 2 eggs one at a time, followed by 2 teaspoons vanilla.
- Add the Dry Ingredients and Buttermilk. Stir in half of the dry ingredients, then ½ cup buttermilk, then the remaining dry ingredients, mixing just until combined. Do not overmix.
- Fill and Top the Muffins. Divide the batter among the muffin cups, filling each about ¾ full. Generously sprinkle the streusel over each muffin and press lightly so the crumbs stick.
- Bake and Cool. Bake for 22 to 26 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, at least 15 to 20 minutes.
- Glaze. Whisk ¾ cup powdered sugar, 1 to 2 tablespoons milk, and ½ teaspoon vanilla until smooth. Drizzle over the cooled muffins.
Video
Notes
- Loaf or Coffee Cake: Use the full batter and streusel in a 9×5-inch loaf pan (350°F, 50 to 60 minutes) or an 8×8 or 9×9 pan (350°F, 35 to 45 minutes). Double both for a 9×13 pan (350°F, 40 to 50 minutes) and cool 30 to 40 minutes in the pan, then fully before cutting. Glaze only after it is completely cool.
- Buttermilk: Buttermilk gives the most tender crumb. For a rich alternative, use ¼ cup whole milk plus ¼ cup full-fat sour cream. In a pinch, stir 1 ½ teaspoons lemon juice or white vinegar into ½ cup whole milk and let it sit for 5 minutes.
- Butter vs. Oil: We compared all-butter, all-oil, and a combination. Butter gave the richest flavor and the classic coffee cake taste, while oil gave a slightly moister crumb.
- Milk and Moisture: Whole milk made a good base, but buttermilk made the most tender crumb. The combination of ¼ cup whole milk and ¼ cup sour cream gave the best balance of moisture and richness when buttermilk is not available.
- Cinnamon and Brown Sugar: One teaspoon of cinnamon in the batter is enough warmth beneath the streusel. Light brown sugar balances the batter, and dark brown sugar gives the streusel a deeper caramel flavor.
- Streusel Texture: Softened butter makes the best moist, distinct crumbs. Cold butter makes a drier topping, and melted butter makes the mixture paste-like. Form larger crumbs and press them lightly into the batter.
- Generous Topping: Use the full amount of streusel for a thick, bakery-style crumb topping that stays slightly crisp without overwhelming the soft centers.
- Baking: Fill the muffin cups about ¾ full for nicely domed muffins. Muffins baked best at 350°F for 22 to 26 minutes. Start checking at 22 minutes, because a generous topping may need a few additional minutes.
- Glaze and Caramel Variation: The vanilla glaze gives a classic sweet finish. For a caramel version, replace it with thick caramel sauce for richer flavor or caramel glaze for a sweeter topping that sets neatly. Finish with a pinch of flaky sea salt, if desired.
- Pan Sizes: Mini muffins (24-cup pan) make about 24 to 30; fill ⅔ full, spread the streusel thinly, and bake 11 to 15 minutes at 350°F, starting to check at 11. Jumbo muffins (6-cup pan) make 6; fill ¾ full, pile on the streusel, and bake 25 to 32 minutes, starting to check at 25. Cool minis 3 to 4 minutes and jumbos 8 to 10 minutes in the pan.
- Oven Temperature: 350°F gives the best balance of rise, texture, and streusel crispness. At 325°F add 3 to 6 minutes for a gentler bake with less browning. At 375°F reduce the time by 2 to 4 minutes and watch closely, because the edges can dry out.
- Troubleshooting: For flat tops, make sure the oven is fully preheated and do not overmix. Fill cups only ⅔ to ¾ full to prevent overflowing. If the streusel sinks, keep it in coarse crumbs and do not press it hard. Cool completely before glazing or storing.
- Storage: Store in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to 5 days. If the streusel turns soft, leave the lid slightly cracked for the first few hours.
- Freezing: Freeze unglazed muffins for up to 3 months. Freezing without glaze keeps their appearance best. Thaw, warm briefly to restore their soft texture, then add the glaze.
Andie says
The topping on these muffins is incredible. I can’t stop eating them. I even hid a half dozen at the back of the freezer where no one will look just so I have one when I want. I can’t believe how fast they disappear. Thanks for your recipe. We love it.
Karin and Ken says
I’m so glad to hear it! We love them too. I’m glad I’m not the only one that hides treats in my freezer lol all the best. Karin
Sandra says
The best muffins I’ve ever had. This recipe is a keeper. They freeze beautifully and I can’t seem to make enough of them. Thanks for sharing this recipe we’ve been enjoying making your recipes. Keep up the great work.
Karin and Ken says
We love them too! Thank you for taking the time to let me know. You just made my day. All the best. Karin