Can I freeze coffee cake muffins?

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.

How should I store coffee cake muffins?

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.

What makes coffee cake muffins different from regular muffins?

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.

Can I make gluten-free coffee cake muffins?

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

Why did my coffee cake muffins turn out dry?

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.

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

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.

Can I make vegan coffee cake muffins?

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

Can I reheat coffee cake muffins?

Yes! To enjoy coffee cake muffins warm, reheat in the microwave for 10–15 seconds or in a preheated oven at 300°F for 5 minutes. This restores their softness and enhances the cinnamon aroma.

7 Reasons Coffee Cake Muffins Are The Best Breakfast Treat

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

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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