Coffee Cake Muffins capture everything you love about classic coffee cake in a portable, single-serving form. The batter stays moist thanks to yogurt and butter, while the cinnamon streusel adds that signature crumbly topping and a hidden middle layer. I first made these on a rainy Sunday morning when I wanted something cozy without the effort of a full cake.
The smell of cinnamon and butter filled the kitchen as they baked, and the texture turned out just right. They are simple enough for beginners but feel special enough to share with guests or bring to a brunch gathering.
About the Recipe
This recipe works well because it balances simplicity with flavor. The yogurt keeps the crumb soft without making the batter heavy, and the double layer of streusel gives you that classic coffee cake experience in every muffin. You do not need any special equipment beyond a mixing bowl and a muffin tin.
The streusel comes together quickly in a food processor, though you can also use a fork or pastry cutter if you prefer. These muffins bake in under 20 minutes, so you can enjoy them warm without spending your whole morning in the kitchen.
Why you will love this recipe
The layered streusel makes these muffins feel indulgent without being complicated. You get that sweet, spiced crunch on top and another surprise layer hidden in the middle, which adds texture and flavor throughout. The batter itself is not too sweet, so the cinnamon and brown sugar really stand out. I like how the cold butter in the streusel creates those crumbly bits that toast up nicely in the oven.
Because the recipe uses yogurt, the muffins stay moist for a couple of days, making them great for meal prep or busy mornings. They taste warm and comforting, especially with a hot cup of coffee or tea.
Cooking Tips
Do not overmix the batter once you add the flour mixture. Stir just until the dry ingredients disappear, even if a few small lumps remain. Overmixing can make the muffins dense instead of tender. Use cold butter for the streusel so it forms those distinct crumbs rather than blending into a paste.
If you do not have a food processor, cut the butter into the dry ingredients with a fork until it looks like coarse sand. Fill the muffin tins only about three quarters full to prevent overflow, and check them at 15 minutes with a toothpick since oven temperatures vary.
Serving and Storing Suggestions
This recipe makes about 12 standard muffins and takes roughly 15 minutes to prep before baking. Serve them warm for the best texture, when the streusel is still slightly crisp. They pair nicely with coffee, tea, or a glass of cold milk. Store cooled muffins in an airtight container at room temperature for up to two days, or refrigerate them for up to five days.
You can freeze them individually wrapped in plastic for up to a month. Warm frozen muffins in the microwave for about 20 seconds or in a low oven until heated through.
Similar Recipes
- Blueberry Streusel Muffins
- Cinnamon Roll Muffins
- Sour Cream Coffee Cake
- Banana Crumb Muffins
- Apple Cinnamon Muffins
Nutrient Benefits
These muffins provide energy from carbohydrates in the flour and sugar, while the egg and yogurt add protein that helps keep you satisfied. Yogurt also brings probiotics and calcium, which support digestive health and bone strength. Butter offers fat soluble vitamins like A and D, and cinnamon has antioxidants that may help regulate blood sugar. While these are a treat rather than a health food, using real ingredients like yogurt and butter means you know exactly what goes into each muffin, and you can adjust the sugar or add whole wheat flour if you prefer.
Coffee Cake Muffins
Ingredients
- 1 cup All purpose Flour
- 1 tsp Baking powder
- 1/2 tsp Baking Soda
- 1/2 stick Butter at room temperature
- 1/2 cup Plain yogurt
- 1/2 cup Granulated Sugar
- 1/2 tsp Vanilla Extract
- 1 Large Egg
For Cinnamon Streusel:
- 1/4 cup Brown Sugar
- 1/2 cup Plain Flour
- 1/2 tsp Salt
- 1/2 tsp Ground Cinnamon adjust as per taste
- 1/2 stick Cold Butter cut into pieces
Instructions
- Preheat Oven to 350F/175C.
- Combine flour, baking powder, baking soda in mixing bowl and set aside.
- In a separate bowl, add creamy butter, yogurt and vanilla.
- Whisk an egg into the mixture, add sugar and stir well until combined.
- Slowly add the flour mixture into butter mixture until just moistened. Do not over mix it.
- For making the streusel, combine the sugar, flour, cinnamon, salt and cold butter in a bowl in food processor and combine well until it forms course crumbs.
- Spoon the batter into buttered and floured muffin tins, filling about 1/3 cup of the way.
- Sprinkle generous amount of streusel (Make a thick layer too for more taste) on top of batter.
- Cover with more batter until 3/4 cup of the way just up to full (do not fill the muffin tin full, it may overflow and burn ) and sprinkle more streusel on top if you like.
- Bake for 15-20 minutes until a tooth pick inserted into it comes clean.
- Serve warm with hot cup of coffee and lots of love 🙂
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Frequently Asked Questions
Can I use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt works well in this recipe. It will make the batter slightly thicker, but the muffins will still turn out moist and tender. Use the same amount and mix as directed.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few dry crumbs, they are ready. The tops should also spring back lightly when touched.
Can I make the streusel ahead of time?
Without a doubt. You can mix the streusel and store it in the refrigerator for up to three days or freeze it for a month. Just keep it cold until you are ready to use it so the butter stays firm.
What if I do not have a food processor for the streusel?
Use a fork or a pastry cutter to work the cold butter into the dry ingredients until the mixture looks like coarse crumbs. It takes a bit more effort but works just as well.
Can I add nuts or other mix ins to these muffins?
Yes, you can fold in chopped walnuts or pecans into the batter or sprinkle them on top with the streusel. Just do not add more than half a cup so the batter does not get too heavy.
