Q: Can I freeze coffee cake muffins?

A: Yes, once cooled, place coffee cake muffins in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature or warm in the microwave before serving for a freshly baked taste.

Q: How should I store coffee cake muffins?

A: Store coffee cake muffins in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate them for up to a week.

Q: What makes coffee cake muffins different from regular muffins?

A: Unlike regular muffins, coffee cake muffins feature a signature crumb topping made of cinnamon, sugar, and butter. This streusel topping gives them a bakery-style look and a delightful crunch.

Q: Can I make gluten-free coffee cake muffins?

A: Yes! Substitute all-purpose flour with a gluten-free flour blend. Ensure other ingredients, such as baking powder, are also gluten-free.

Q: Why did my coffee cake muffins turn out dry?

A: Overbaking or adding too much flour can result in dry coffee cake muffins . Use the spoon-and-level method to measure flour accurately and check for doneness by inserting a toothpick into the center.

Q: What’s the best way to serve coffee cake muffins?

A: Coffee cake muffins taste best when served warm. Pair with your choice of coffee, tea, or milk for a delightful treat. For extra indulgence, drizzle a simple glaze over the top.

Q: Can I make vegan coffee cake muffins?

A: Yes! Replace butter with vegan butter, use plant-based milk, and swap eggs for a flaxseed or chia seed egg substitute.

Coffee Cake Muffins: 7 Reasons They Are The Best Treat Ever!

Ingredients

Scale

For the Muffins:

1½ cups all-purpose flour
¾ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted and cooled
1 cup sour cream, at room temperature
1 large egg, lightly beaten
2 teaspoons vanilla extract

For the Cinnamon Swirl:

2 tablespoons granulated sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon

For the Streusel Topping:

⅔ cup all-purpose flour
½ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup unsalted butter, melted
½ teaspoon vanilla extract

Instructions

Preheat the Oven: Set oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
Prepare the Streusel Topping: In a small bowl, mix together flour, granulated sugar, cinnamon, and salt. Add melted butter and vanilla extract, using a fork to create a crumbly texture. Place in the freezer while preparing the batter.
Prepare the Cinnamon Swirl: In another small bowl, combine granulated sugar, brown sugar, and cinnamon.
Prepare the Muffin Batter: In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, and salt. In another bowl, mix melted butter, sour cream, beaten egg, and vanilla extract until smooth.
Combine Ingredients: Pour wet ingredients into dry ingredients and gently fold together. Do not overmix.
Assemble the Muffins: Spoon a tablespoon of batter into each muffin cup. Sprinkle with the cinnamon swirl mixture. Add the remaining batter and top with streusel.
Bake: Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Optional Glaze: Mix 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract. Drizzle over cooled muffins.

Notes

For extra moisture, substitute sour cream with Greek yogurt.
Store in an airtight container at room temperature for up to 3 days.
These muffins freeze well for up to 3 months.

Author: Elian Cove
Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: coffee cake muffins, cinnamon muffins, bakery-style muffins