This coffee cake muffin recipe is so good for a breakfast treat or dessert. With a crumb topping and pecans they’re easy to make at home.
A coffee cake muffin recipe is great to have on hand when you’re having a get together during the holidays, or just want a new treat in the morning. Fluffy with tons of cinnamon and sugar flavors, kids and adults all love this grab and go muffin recipe.
Coffee Cake Muffins
If you have made our Instant Pot coffee cake you are going to love these! Yes you use your oven to bake these but since they aren’t in a bundt pan they bake quicker and are easier for busy mornings to serve. I know you have had a lot of those like we have recently.
Let’s talk a bit about my favorite things when it comes to muffins though shall we?
- You really should get a 24 cup muffin pan, or opt for a quicker baking time with mini muffins.
- I ALWAYS use muffin liners and you should too. They make cleanup easier and grab and go breakfasts a thang. 😉
- No pan, no problem! Use these self standing muffin cups instead!
- This is the best way to store leftovers so they don’t get smushed!
Boy how I do love my stand up mixer. It seriously makes things so much easier on me, especially when the kids want to be involved. I would recommend it if you don’t have one but can use a hand mixer will work as well if you’d rather.
There is one main add in you can load up on or omit all together if you want. That would come to nut or not to nut. You can go with walnuts, slivers of almonds or this time is featured crushed pecans. Plain works or you can go all out with honey roasted too.
Add into the batter AND the top, or do one of them only. I am not a huge nut lover inside my baked goods at all but I do love it on top of the crumb topping itself. The sweeter the better on top if you ask me, breakfast is all about goodness and getting you going for the day.
Cinnamon Coffee Cake Muffins
- All purpose flour
- Milk + lemon juice will create buttermilk
- Brown sugar
- Eggs are better added at room temperature
- White granulated sugar
- Baking powder
- Cinnamon and salt
- Vanilla extract
- Chopped pecans are optional but great
Two medium bowls and a small bowl (for the topping) are needed to blend the dry ingredients and wet in another. Then slowly incorporate the two to make a smooth batter. Then you’ll use muffin cups and a pan.
Why do they call it coffee cake?
There isn’t your favorite black drink in it, but it is because a cup of coffee is usually what is served with it. You could add a ground Tbsp. in it if you liked that added flavor and a bit of caffeine you could.
Kind of. It is or should be moist and crumbly when you bite into it for sure. It does have a muffin crumb topping too so I guess you could say yes. These are in smaller forms and not necessarily a cake per say but use the same ingredients just more bite sized.
If you like walnuts instead then swap those in instead. Typically I don’t like to mix crunchy with something that is supposed to be moist and soft. Many times I don’t add any sort of nuts in or on a cake. One exception is pumpkin banana muffins with a crumble topping.
When you prepare these for baking you’re going to layer the muffin batter with the topping. Ensure you preheat oven beforehand so they bake at an even temperature throughout the whole cook time.
Time needed: 20 minutes.
Coffee Cake Muffin Recipe
Preheat oven to 350°. Mix together milk and lemon juice to create buttermilk. Set aside. In a medium size bowl, whisk together eggs, sugar, and vanilla extract.
Whisk in soft butter. Whisk in buttermilk. In another bowl, mix together flour, baking powder, and salt. Whisk flour mixture into batter until smooth. Set aside.
In a small bowl, mix together flour, brown sugar, and cinnamon. Cut butter into small pieces and fold into sugar mixture until it resembles large crumbs.
Grease muffin pan. To create coffee cake layers: scoop batter into each muffin space only 1/3 to 1/2 filled. Sprinkle streusel topping over the batter. Scoop remaining batter onto streusel topping and then cover with more streusel topping. Sprinkle chopped pecans on top.
Now bake about 20 minutes and then check for doneness with a toothpick by inserting into center. (or touch in center and if it springs back it is done).
If muffins are not done, bake another 2 minutes and check again. When done, allow muffins to cool for 5 minutes before placing on a wire rack to cool completely.
I personally don’t think anything else is necessary when enjoying these other than a drink but my mom insists on some melted butter dripping down the sides after cutting it in half. Ok so that is a great bit of YUM too I must admit.
Why muffins are better than cake?
- They take a whole lot less time to bake for sure. You are talking 20 minutes versus an hour for a loaf or bundt cake using a similar batter.
- It is easier to serve these babies that don’t need to be sliced or cut into pieces for serving. They already are wrapped in a little muffin wrapper so you can just grab one and go on your way for the day.
- Everyone gets that nice crispy layer all the way around the outside of each one, instead of just the end pieces.
You can add a crumb topping like we do with pumpkin streusel muffins to some and not others. This means everyone gets it just as they love it.
Same goes with the nuts. My family typically likes crushed pecans and/or walnuts in their baked goods but I do not. SO this way I can easily adjust what is included on top of each one. I can make a dozen with, and one without so everyone can be happy about their breakfast.
I do this with out donut muffins too. They are similar to the Dunkin’ Donuts bites you can get there. I like just cinnamon sugar and others like a lot more on top.
These and cinnamon roll muffins are great to try next time you want a baking day with kids too for sure. Always a hit and simple to make.
Storing Leftover Muffins
If you do have a few or a lot left over you want to ensure they are stored in a sealed container. The best method to make sure all the air it out around your baked goods is to use a gallon freezer bag. Add them in flat into one layer, zip closed almost all the way and then suck the air out with the remaining small pinch left open.
Store on your countertop and NOT in the fridge so they maintain the utmost moistness. Enjoying within the next 2 days is ideal. Only take one out at a time and eliminate the air every time you close it back up.
Want to see a few of my favorite things you might want to write on your Christmas list this year??!! 😉 Take a peek and see how many you might already have…twinsies!
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Coffee Cake Muffin Recipe
- Preheat oven to 350°. Mix together milk and lemon juice to create buttermilk. Set aside. In a medium size bowl, whisk together eggs, sugar, and vanilla extract.
- Whisk in soft butter. Whisk in buttermilk. In another bowl, mix together flour, baking powder, and salt. Whisk flour mixture into batter until smooth. Set aside.
- In a small bowl, mix together flour, brown sugar, and cinnamon. Cut butter into small pieces and fold into sugar mixture until it resembles large crumbs.
- Grease muffin pan. To create coffee cake layers: scoop batter into each muffin space only 1/3 to 1⁄2 filled. Sprinkle streusel topping over the batter. Scoop remaining batter onto streusel topping and then cover with more streusel topping. Sprinkle chopped pecans on top.
- Bake 20 minutes and then check for doneness with a toothpick by inserting into center. (or touch in center and if it springs back it is done) If muffins are not done, bake another 2 minutes and check again.
- When done, allow muffins to cool for 5 minutes before placing on a wire rack to cool completely.