Introduction
Oh, coffee cake. Just saying the name brings back so many cozy memories, doesn’t it? I remember waking up on Saturday mornings to the smell of cinnamon and sugar wafting from the kitchen. My grandma had this amazing coffee cake recipe, and while I absolutely adore it, sometimes you just need a grab-and-go version that’s just as delicious but a little quicker. That’s where these delightful Coffee Cake Muffins come in! They’re perfect for a lazy Sunday brunch, a quick weekday pick-me-up, or even as a sweet little something to share.
Why You’ll Love This Recipe
- Fast: From start to finish, you can have these warm muffins ready in under an hour.
- Easy: Seriously, if you can whisk and stir, you can make these. No fancy equipment needed!
- Giftable: Box these up for a thoughtful homemade gift that anyone would be thrilled to receive.
- Crowd-pleasing: From kids to grandparents, everyone goes bananas for these moist, flavorful muffins.
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need for these heavenly muffins:
- 2 large eggs: These help bind everything together and give our muffins a lovely texture.
- 1 tablespoon baking powder: Our little leavening superhero, making sure these muffins are perfectly fluffy!
- 1/2 cup packed brown sugar: This is for that irresistible caramel-like sweetness and moisture in the batter.
- 2 teaspoons ground cinnamon: The star of the show for that classic coffee cake flavor. Don’t be shy with it!
- 2 1/2 cups flour: All-purpose flour is perfect here.
- 1 cup granulated sugar: For sweetness and that lovely tender crumb.
- 1/2 teaspoon salt: Just a pinch to balance out all the sweetness and make the flavors pop.
- 1/2 teaspoon vanilla extract: A little splash of pure vanilla makes everything better, right?
- 3/4 cup unsalted butter, softened: Make sure it’s nice and soft – this is key for creaming!
- 1/2 cup whole milk: Adds moisture and richness.
How to Make It
Alright, let’s get baking! It’s so simple, you’ll be amazed.
- Preheat & Prep: First things first, let’s get that oven preheating to 350°F (175°C). While it’s warming up, grab your muffin tins. You can line them with pretty paper liners or just give them a good grease so your muffins don’t stick.
- Whisk the Dry Ingredients: In a big ol’ bowl, whisk together your flour, granulated sugar, baking powder, that fragrant cinnamon, and salt. Give it a good swirl to make sure everything’s nicely combined.
- Cream the Butter and Brown Sugar: In a separate, medium-sized bowl, it’s time to get creamy! Cream together your softened butter and the packed brown sugar. Beat them until they’re nice and light and fluffy. This is what gives our muffins that wonderful texture.
- Add the Wet Ingredients: Now, beat in your eggs, one at a time, making sure each one is incorporated before adding the next. Then, stir in that lovely vanilla extract.
- Combine Wet and Dry: This is where the magic happens! You’re going to alternate adding the dry ingredients from step 2 and the milk into your butter mixture. Start with the dry ingredients, add about half the milk, then the rest of the dry, and finish with the rest of the milk. Mix gently until just combined. I can’t stress this enough: don’t overmix! A few little streaks of flour are perfectly fine. Overmixing can lead to tough muffins.
- Fill ‘Em Up: Spoon the batter evenly into your prepared muffin cups. You want to fill each one about two-thirds full. This gives them enough room to rise beautifully without overflowing.
- Bake to Perfection: Pop those beauties into the oven and bake for about 18-22 minutes. You’ll know they’re ready when a toothpick inserted into the center of a muffin comes out clean.
- Cool Down: Once they’re done, let the muffins hang out in the tins for just a few minutes. Then, carefully transfer them to a wire rack to cool completely. This is the hardest part – waiting!
Substitutions & Additions
Feeling creative? These muffins are a fantastic canvas for your own personal touches!
- For a Nutty Crunch: Fold in about 1/2 cup of chopped pecans or walnuts into the batter before baking.
- Chocolate Lovers Rejoice: Add 1/2 cup of mini chocolate chips to the batter for a decadent twist.
- Lemon Zest: A teaspoon or two of fresh lemon zest can add a bright, unexpected flavor that pairs wonderfully with cinnamon.
- Gluten-Free Option: You can try using your favorite 1-to-1 gluten-free baking flour blend.
- Dairy-Free: Swap the whole milk for your favorite non-dairy milk (almond, oat, or soy work well) and use a vegan butter alternative.
Tips for Success
A few little secrets to make sure your muffins turn out perfectly every single time:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them cream together beautifully and create a smoother batter.
- Don’t Overmix! I know I said it before, but it’s worth repeating. Overmixing develops the gluten in the flour, leading to tough muffins. Mix until just combined.
- Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can pack too much flour in, leading to dry muffins.
- Prep Ahead: You can mix the dry ingredients together a day or two in advance and store them in an airtight container. Just whisk them again before proceeding with the wet ingredients.
How to Store It
Leftover muffins? Lucky you! Store them in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap them well and freeze them for up to 3 months. Just pop them out to thaw at room temperature when a craving strikes!
FAQs
Can I make coffee cake muffins without the streusel topping?
Absolutely! This recipe is for the classic coffee cake muffin flavor within the batter itself. The cinnamon and brown sugar give it that delicious coffee cake taste. If you’re looking for a crumb topping, that would be an extra step, but these are still wonderfully flavorful without it!
How do I prevent my muffins from sinking in the middle?
This usually happens from overmixing, overfilling the muffin cups, or opening the oven door too early. Make sure you’re mixing until just combined, filling the cups only two-thirds full, and resist the urge to peek until the last few minutes of baking.
Are these muffins best served warm?
While they are absolutely delicious warm, they are also fantastic at room temperature. That lovely moist crumb holds up wonderfully! So enjoy them however you prefer.
Can I add a glaze?
You totally can! A simple glaze made from powdered sugar and a little milk or lemon juice is a lovely addition if you want something a little extra. Drizzle it over the cooled muffins for a sweet finish!
Easy Coffee Cake Muffins
Equipment
- Muffin tin lined with paper liners or greased
- Large bowl
- Medium bowl
- Whisk
- Electric mixer implied for creaming butter and sugar
- Wire rack
- toothpick for testing doneness
Ingredients
Main ingredients
- 2 large eggs at room temperature
- 1 tablespoon baking powder
- 0.5 cup brown sugar packed
- 2 teaspoons ground cinnamon
- 2.5 cups flour all-purpose
- 1 cup granulated sugar
- 0.5 teaspoon salt
- 0.5 teaspoon vanilla extract
- 0.75 cup unsalted butter softened
- 0.5 cup whole milk
Instructions
- Preheat oven to 350°F (175°C) and prepare muffin tins by lining or greasing.
- In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and salt.2 large eggs
- In a separate medium bowl, cream together softened butter and brown sugar until light and fluffy.2 large eggs
- Beat in eggs one at a time, then stir in vanilla extract.2 large eggs
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix gently until just combined, avoiding overmixing.2 large eggs
- Spoon batter evenly into prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tins for a few minutes, then transfer to a wire rack to cool completely.