Streusel Coffee Cake Muffins Recipes

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COFFEE CAKE MUFFINS



Coffee Cake Muffins image

The BEST coffee cake muffins recipe made with Greek yogurt and topped with a cinnamon streusel topping and sweet vanilla glaze. So easy!

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 38m

Number Of Ingredients 23

2/3 cup whole milk (at room temperature)
1/4 cup nonfat plain Greek yogurt (at room temperature)
2 cups all purpose flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 teaspoon kosher salt
2 large eggs (at room temperature)
5 tablespoons canola oil or light olive oil
1/4 cup honey
2 teaspoons pure vanilla extract
Zest of 1 small lemon
1/3 cup all purpose flour
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
5 tablespoons cold unsalted butter (cut into small pieces)
2/3 cup powdered sugar
1/2 teaspoon pure vanilla extract
1 tablespoon milk

Steps:

  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. Coat a standard 12-cup muffin pan with nonstick spray or fit the cups with paper liners and coat the liners with nonstick spray (I find these muffins work best with liners, but if you don't have any on hand, they'll still turn out OK).
  • Start the muffins: In a liquid measuring cup, whisk together the milk and Greek yogurt. Set aside for 5 minutes.
  • Make the streusel: In a medium bowl, whisk together the 1:1 flour, brown sugar, cinnamon, and allspice. Add the butter and working quickly with your fingers, rub the butter into the dry ingredients until you are left with irregular crumbs. The dry ingredients should all feel moist; some crumbs will be like crumbs of wet sand; other crumbs can be as large as small peas. Place the mixture in the refrigerator.
  • Return to the muffins: In a medium bowl, whisk together the 1:1 flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  • To the bowl with the milk mixture, add the eggs, oil, honey, vanilla extract, and lemon zest (if using). Whisk until well blended.
  • Pour the liquid ingredients over the dry ingredients. With a rubber spatula, stir quickly but gently to combine, stopping as soon as the flour disappears. It will look a little lumpy.
  • Divide the batter evenly among the muffin cups, filling them no more than 3/4 of the way to the top.
  • Remove the streusel from the refrigerator and scatter the crumbs over the top of the muffins (use it all!).
  • Bake the muffins for 18 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let cool in the pan for 5 minutes. Gently remove the muffins from the pan (a butter knife can help) and place them on the wire rack to cool completely. Do not let them sit in the muffin pan for longer than 5 minutes, or they may become soggy. The muffins will be very delicate at first but will firm up as they rest.
  • Make the glaze: In a small bowl, whisk together the powdered sugar, vanilla, and milk. Drizzle over the top of the cooled muffins. Enjoy!

Nutrition Facts : ServingSize 1 (of 12), Calories 300 kcal, Carbohydrate 44 g, Protein 4 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 41 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 7 g

COFFEE CAKE MUFFINS



Coffee Cake Muffins image

These moist and flavorful coffee cake muffins can be enjoyed any day of the week. Taken from Everyday Food.

Provided by alligirl

Categories     Quick Breads

Time 45m

Yield 12 jumbo muffins, 12 serving(s)

Number Of Ingredients 14

1 cup packed dark brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chilled unsalted butter, cut into small pieces
1/2 cup unsalted butter, room temperature plus more for pans
1 3/4 cups all-purpose flour, plus more for pans (spooned and leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
confectioners' sugar, for dusting (optional)

Steps:

  • Prepare streusel topping:
  • In a medium bowl, stir together brown sugar, flour, and salt.
  • With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
  • Preheat oven to 350 degrees.
  • Prepare muffins:
  • Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins).
  • In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
  • Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy.
  • Beat in eggs, one at a time, until well combined.
  • With mixer on low, beat flour mixture into butter mixture.
  • Divide half the batter among prepared muffin cups.
  • Top with half the streusel mixture, then remaining batter, and top with streusel.
  • Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.
  • Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  • Dust with confectioners' sugar, if desired.

COFFEE-CAKE MUFFINS WITH PECAN STREUSEL



Coffee-Cake Muffins with Pecan Streusel image

These muffins make a deliciously sweet addition to your brunch buffet.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 10

Number Of Ingredients 18

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup pecan halves (1 1/8 ounces)
3 tablespoons light- or dark-brown sugar
1/4 teaspoon ground cinnamon
Pinch of salt
1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons cold unsalted butter
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon ground cinnamon
A few gratings of whole nutmeg
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cup milk
8 tablespoons (1 stick) butter, melted, plus more for tin

Steps:

  • Preheat oven to 350°. Stir together the sugar and cinnamon in a small bowl; set aside. Butter 10 cups of a standard nonstick muffin tin; set aside.
  • Make streusel: Spread out pecans on a baking sheet. Toast in oven, shaking occasionally, until crisp and fragrant, 8 to 10 minutes. Let cool completely.
  • Raise oven temperature to 375°. Put brown sugar, cinnamon, salt, and flour in a medium bowl. Blend in butter with your fingertips until well combined. Crumble pecans into small pieces; work into streusel with fingertips until just combined. Cover, and refrigerate.
  • Combine dry ingredients: Sift flour, baking powder, salt, granulated sugar, and spices into a large bowl; set aside.
  • Combine wet ingredients: Whisk together eggs, vanilla, and milk in a separate large bowl. Whisk in melted butter.
  • Pour wet ingredients over dry ingredients; fold with a rubber spatula until combined. Spoon batter into buttered cups, filling each less than one-third full. Gently press batter into an even layer.
  • Divide reserved streusel among cups, then top with remaining batter. Sprinkle with reserved cinnamon sugar. Fill any empty cups in the tin halfway with water. Bake muffins until puffed and golden brown, about 18 minutes.
  • Let cool slightly in tin, 5 to 10 minutes. Turn out onto a wire rack; let cool a few minutes more before serving warm.

COFFEE CAKE MUFFINS



Coffee Cake Muffins image

These moist and flavorful coffee cake muffins can be enjoyed any day of the week.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Yield Makes 12 jumbo muffins

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar (optional)
1 cup packed dark-brown sugar
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

Steps:

  • Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
  • Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
  • Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
  • Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.

STREUSEL-TOPPED CRANBERRY COFFEE CAKE MUFFINS



Streusel-Topped Cranberry Coffee Cake Muffins image

With a cranberry surprise inside and a tasty streusel topping, these fruity muffins are the perfect accompaniment to a hot cup of coffee or cocoa.

Provided by Sarah Caron

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 14

1/2 cup canola oil
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup canned whole berry or jellied cranberry sauce
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon quick-cooking or old-fashioned oats
1 tablespoon packed light brown sugar
1 tablespoon butter, melted

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • In large bowl, beat granulate sugar and oil with electric mixer on medium speed until combined. Add sour cream, vanilla and eggs; beat on low speed until well combined.
  • In medium bowl, stir together 2 cups flour, the baking powder, baking soda and cinnamon with mixer running on low speed, gradually beat in flour mixture until combined.
  • Fill each muffin cup with 1 heaping tablespoon batter. Top each with 1 tablespoon cranberry sauce. Divide remaining batter evenly among muffin cups, covering cranberry sauce (no need to completely cover).
  • In small bowl, mix streusel topping ingredients with fingers until crumbly; sprinkle evenly over batter in cups.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cooled.

Nutrition Facts : ServingSize 1 Serving

COFFEE CAKE MUFFINS



Coffee Cake Muffins image

I combine the dry ingredients for these coffee cake muffins the night before baking. In the morning, I add the remaining items, fill the muffin cups and pop them in the oven. Brown sugar, cinnamon and pecans give them coffee cake-like flavor. -Margaret McNeil, Germantown, Tennessee

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 15

1/4 cup packed brown sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, room temperature
3/4 cup 2% milk
1/3 cup canola oil
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon 2% milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°. In a small bowl, combine brown sugar, pecans and cinnamon; set aside. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. , Spoon 1 tablespoon of batter into each of 12 paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture. , Bake until a toothpick inserted in center comes out clean, 22-24 minutes. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins. Serve warm.

Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

APPLE STREUSEL MUFFINS



Apple Streusel Muffins image

These apple streusel muffins remind us of coffee cake, and my husband and kids love them as a quick breakfast or snack on the run. The drizzle of glaze makes them pretty enough for company. -Dulcy Grace, Roaring Spring, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 20

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup butter, melted
1-1/4 teaspoons vanilla extract
1-1/2 cups peeled chopped tart apples
STREUSEL TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter
GLAZE:
3/4 cup confectioners' sugar
2 to 3 teaspoons 2% milk
1 teaspoon butter, melted
1/8 teaspoon vanilla extract
Dash salt

Steps:

  • Preheat oven to 375°. Whisk together first 5 ingredients. In another bowl, whisk together eggs, melted butter and vanilla; add to flour mixture, stirring just until moistened (batter will be stiff). Fold in apples. , Fill 12 greased or paper-lined muffin cups three-fourths full. For topping, mix brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack to cool. Mix glaze ingredients; drizzle over tops.

Nutrition Facts : Calories 295 calories, Fat 10g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 398mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

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From cookingwithcocktailrings.com


COFFEE MUFFINS WITH WALNUT STREUSEL TOPPING - BAKE THEN EAT
2016-04-14 Pop them into your hot oven. After 5 minutes turn the oven down to 375F / 190C / Gas mark 5 and bake for a further 15 to 20 minutes. Check on your muffins after 15 minutes at the lower temperature to see if they are done, if a pick doesn't come out clean then give them a further few minutes.
From baketheneat.com


COFFEE CAKE MUFFINS - SPOONFUL OF FLAVOR
2020-07-24 Instructions. Preheat the oven to 350 degrees. Line a 12-cup muffin-tin with paper liners. In a medium bowl, combine chopped pecans, brown sugar, and cinnamon. Mix well and set aside. In a large bowl, combine flour, sugar, and salt. Cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture.
From spoonfulofflavor.com


COFFEE CAKE MUFFINS WITH STREUSEL & GLAZE! - BUNS IN MY OVEN
2020-08-10 To make the muffins: Preheat oven to 400 degrees. Line a 12 cup muffin tin with muffin liners. Add the flour, sugar, baking powder, cinnamon, and salt to a mixing bowl and stir to combine. Make a well in the center. Whisk together the egg, milk, oil, and vanilla in a small bowl. Pour the mixture into the well and stir together with a fork.
From bunsinmyoven.com


CHOCOLATE CHIP COFFEE CAKE MUFFINS | BAKER BETTIE
2021-05-19 Preheat the oven to 350°F/175°C. Prepare an 8-inch (20 cm) square pan with non-stick spray. Transfer the batter to the prepared pan and top with the streusel. Bake at 350°F/175°C for 35-45 minutes, until a toothpick inserted in the center comes out clean. Cool for at least 10 minutes before slicing.
From bakerbettie.com


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