Surprise your loved ones with a batch of these quick and easy Coffee Cake Muffins for breakfast. They’re the perfect way to start off the day!
Making coffee cake muffins is a great breakfast for the weekend. These muffins are delicious and filling, plus everyone loves them.
Coffee cake muffins are also easy to make; all you need is a few simple ingredients and a muffin tin – which is why we love making them so much.
I love whipping up a batch of these muffins on a Friday afternoon so we can have a little snack with our coffee over the weekend. Sometimes I’ll even whip up a second batch so the kids can grab and go for breakfast for a few days into the week as well.
They love having a homemade breakfast that tastes even better than if we had stopped into the local bakery. I know your family will love them too!
Here are some commonly asked questions
Where did coffee cake originate?
The very first coffee cake is thought to have originated in Germany, specifically at Dresden.
The Danes, on the other hand, designed the initial version of munching a sweet bread while drinking coffee, eventually producing coffee cakes from many different cultural traditions.
How to store coffee cake muffins
Place any leftover muffins in an airtight container and keep them at room temperature for up to 2 days. You can also keep them in the refrigerator for up to 5 days. Just be sure to bring them to room temperature before serving again – they are so much better when they aren’t cold.
Why isn’t their coffee in the coffee cake?
A wide variety of coffee cake recipes made their way into countless American cookbooks by the late 1800s. Many sometimes listed coffee as an ingredient but as time went on it became less common.
Today, coffee cakes rarely contain coffee but have kept the catchy name because it pairs so well with the morning beverage. Most coffee cakes are simple, one-flavored cakes that feature fruit, spices, or nuts, and feature a streusel or simple glaze topping if any.
Why is it called a coffee cake?
Honestly, almost any kind of cake could be called a coffee cake. Most of the time coffee cake is a moist, tender cake that is usually topped with some kind of streusel topping.
It is most often served with coffee or tea & mostly at breakfast. My favorite ones have a swirl of delicious cinnamon streusel mixed in or on top, like this one. However, it is not uncommon to find them filled with coconut, fruit, nuts, or chocolate too.
Ingredients for Coffee Cake Muffins
- all-purpose flour
- cinnamon
- aking powder
- baking soda
- nutmeg
- granulated sugar
- large egg
- vanilla greek yogurt
- vegetable oil
- buttermilk
Don’t miss these other great coffee cake recipes!
How to Make Coffee Cake Muffins
Crumb Layer
- Combine the brown sugar, flour, cinnamon and butter in a small bowl and mix well until until they have the consistency of wet sand. Set aside until ready to use.
Muffins
- Preheat the oven to 375F and line or grease 10 wells of a 12-cup muffin tin.
- In a large mixing bowl, add the flour, cinnamon, baking powder, baking soda, and nutmeg.
- Stir together to combine the dry ingredients.
- In a medium mixing bowl, combine the sugar, egg, yogurt, vegetable oil, and buttermilk. Whisk until combined.
- Pour the wet ingredients into the dry ones and mix until the ingredients are just combined.
- Spoon the batter into the muffin tins until they are ¼ full– this should use about half of the batter.
- Divide half of the crumb layer between the muffins.
- Top with the remaining batter, dividing between the muffin cups and top with the remaining crumb topping.
- Bake the muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool on a wire rack.
- Once cool, store in an airtight container at room temperature for up to two days.
Are coffee cake muffins healthy?
Coffee cake muffins are not typically considered to be a healthy food choice. However, they are not as unhealthy as some other baked goods options. If you are looking for a healthier breakfast option, try making soft-boiled eggs or a matcha shake.
What are some variations on coffee cake muffins?
Some variations on coffee cake muffins include adding chocolate chips, nuts, or raisins to the batter. You can also top coffee cake muffins with a variety of toppings, including frosting, sugar, or cinnamon.
Does coffee cake taste like coffee?
No, the coffee cake does not taste like coffee because it doesn’t contain any coffee in the batter. Coffee cake muffins are a type of muffin that is made with traditional coffee cake batter. These muffins are sweet and fluffy, with a cinnamon streusel topping.
Ingredients for the Crumb Topping
- light brown sugar
- all-purpose flour
- ground cinnamon
- butter – softened
Can these be made with regular yogurt?
Because of the consistency, I don’t recommend using regular yogurt. You can sub in plain Greek yogurt or use sour cream if you don’t have vanilla Greek yogurt for this recipe.
Why Did My Muffins Turn Out Rubbery?
The source of the problem might be excessive mixing. When you don’t notice any more streaks in the batter and all of the ingredients have been combined, stop mixing.
Products I love when making coffee cake muffins…
This muffin recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand
OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this coffee cake muffin recipe, you’re going to love these other muffin recipes too. Please click each link below to find the easy, printable recipe!
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Coffee Cake Muffins
Ingredients
Crumb Layer
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 4 tablespoons butter softened
Muffins
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¾ cup granulated sugar
- 1 large egg
- ¼ cup vanilla greek yogurt
- ⅓ cup vegetable oil
- ½ cup buttermilk
Instructions
Crumb Layer
- Combine the brown sugar, flour, cinnamon and butter in a small bowl and mix well until until they have the consistency of wet sand. Set aside until ready to use.
Muffins
- Preheat the oven to 375F and line or grease 10 wells of a 12-cup muffin tin.
- In a large mixing bowl, add the flour, cinnamon, baking powder, baking soda, and nutmeg.
- Stir together to combine the dry ingredients.
- In a medium mixing bowl, combine the sugar, egg, yogurt, vegetable oil, and buttermilk. Whisk until combined.
- Pour the wet ingredients into the dry ones and mix until the ingredients are just combined.
- Spoon the batter into the muffin tins until they are ¼ full– this should use about half of the batter.
- Divide half of the crumb layer between the muffins.
- Top with the remaining batter, dividing between the muffin cups and top with the remaining crumb topping.
- Bake the muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool on a wire rack.
- Once cool, store in an airtight container at room temperature for up to two days.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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