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–+ servings
Coffee Cake Muffins – A Baked Breakfast Staple
Molly

Coffee Cake Muffins

Portable, buttery coffee cake muffins with a cinnamon-nut streusel topping. Perfect for breakfast with coffee or tea. Flaky crumb and tender texture in under 30 minutes.
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Recipes
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ½ cup (100g) sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup (120g) butter, softened
  • 1 tbsp cinnamon
  • ½ cup chopped walnuts (or pecans)
  • 1 cup buttermilk (or plain yogurt)
  • 1 tsp vanilla extract
  • 2 tbsp sugar for streusel
  • ¼ cup flour for streusel
  • ½ tsp cinnamon for streusel
  • ½ tsp salt for streusel

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Line 12-cup muffin tin with liners or grease.
  3. In small bowl, mix flour, 1/4 cup sugar, baking powder, and salt.
  4. Whisk 2 tbsp sugar, 1/4 cup flour, 1/2 tsp cinnamon, and 1/2 tsp salt for streusel.
  5. Cut 2 tbsp cold butter into streusel until crumbly; refrigerate.
  6. Beat 1/2 cup butter with remaining 1/4 cup sugar until creamy.
  7. Blend in buttermilk, vanilla, and 1 tbsp melted butter.
  8. Alternate adding flour mixture and walnuts to batter; do not overmix.
  9. Fill muffin cups 2/3 full and top with 1 tbsp streusel.
  10. Bake 18-20 minutes until golden.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 26gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 40mgSodium: 180mgSugar: 9g

Notes

Chill streusel until ready to use for best texture.
Use room temperature buttermilk for smooth batter.
Measure flour by spooning into cup and leveling with knife.
Substitute buttermilk with plain yogurt for a similar texture.

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