Coffee Cake Muffins

A mini version of your favorite coffee cake, these muffins are moist, flavorful, and topped with decadent streusel topping.

  • Serves: 1 dozen
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes


  • 1 1/2 c. All-Purpose Flour
  • 1/2 c. Light Brown Sugar
  • 2 tsp. Baking Powder
  • 1 1/2 tsp. Cinnamon
  • 1/4 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 3/4 c. Milk
  • 1 1/2 tsp. Vanilla Extract
  • 1/3 c. Vegetable Oil
  • 2 large Eggs
  • Topping
  • 1/3 c. Granulated Sugar
  • 1/3 c. Light Brown Sugar
  • 1 tsp. Cinnamon
  • 1/4 tsp. Salt
  • 1/2 c. Unsalted Butter, melted
  • 1 1/2 c. All-Purpose Flour


  1. Preheat oven to 375 degrees. Line a muffin tin with cups or spray thoroughly with baking spray, then set aside. For the topping, whisk together sugar, brown sugar, cinnamon, salt, and flour. Add melted butter, then stir until combined. Using a fork break apart into crumbles.

  2. In a separate bowl, sift together flour, brown sugar, baking soda, cinnamon, baking powder, and salt; in another bowl, whisk together milk, eggs, oil, and vanilla. Slowly add wet ingredients to dry, stirring to combine. Scoop batter into muffin tin, then sprinkle with topping.

  3. Bake for 15 to 20 minutes or until a sharp knife inserted in the center comes out clean. Allow muffins to cool for about 10 minutes in the pan, then transfer to a wire rack to finish cooling completely.

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