These Easy Coffee Cake Muffins are made with a cinnamon streusel crumble topping and drizzled in icing. This is the perfect crumb cake for breakfast, brunch, or dessert!
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I love the classic desserts that aren't overly sweet, but are still delicious! Coffee cake is a treat made with a cinnamon filling and a crispy streusel topping. It's such an amazing combination!
Table of Contents
Room Temperature Eggs
You will need to use room temperature eggs in this recipe. Room temperature eggs will mix better in the batter. You can read more about Why to Use Room Temperature Eggs While Baking here.
If you are strapped for time, check out this post on How to Get Room Temperature Eggs Quickly.
How to Make Coffee Cake Streusel Muffins
- Grease a muffin tin or add muffin/cupcake liners to the tin.
- Combine eggs, oil, Greek yogurt (or sour cream), and milk in a large mixing bowl.
- In a separate bowl combine flour, brown sweetener, cinnamon, baking soda, and salt.
- Add the dry ingredients to the bowl with the wet. Stir to combine.
- Scoop the batter into each muffin liner.
- Bake.
Do Not Overmix the Muffins Batter
Due to the ratio of liquid to flour, gluten develops with only slight mixing. The amount of mixing that works great for muffins is just enough to blend the dry ingredients and liquid ingredients but not enough to produce a smooth batter.
When you lift your spoon, the batter should break and separate easily. If you over-mix the batter, it will result in a smoother and less lumpy batter. The will increase the amount of gluten that develops, which will then prevent the muffin from rising while baking.
Streusel Crumble Topping/How to Fill the Muffins
Streusel is a crumbly mixture of fat (usually butter), sugar, and flour and sometimes nuts and spices that is used as topping or filling for cake. You will need cold cubes of butter, brown sweetener, and flour.
If your topping is too dry, you may need more butter. You can also add a small amount of melted butter.
Ways to Substitute the Streusel Crumble Topping
You can substitute the flour for rolled oats. In this instance use melted butter to combine the topping.
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What Type of Oil to Use
I use olive oil. You can use vegetable oil, canola oil, avocado oil, coconut oil, etc if you wish.
Muffins are made like quick breads, hence why oil is used here instead of butter. Oil cakes and muffins tend to bake up loftier with a more even crumb and stay moist and tender far longer.
You can substitute the same amount of oil for melted butter in the recipe if you wish. Be sure to allow the melted butter to cool room temperature first. The muffins will be very moist if you use butter.
Muffins Texture and How They Taste
These fall right in the middle. They aren't super moist and they aren't dry. They are made with a hint of sweetness in the muffin batter, and the crumble topping offers more sweetness.
How Long to Bake Them
Bake them for about 20 minutes. I start to check in on them around 17 minutes, you may need up to 25 minutes. Each oven bakes differently.
How Do They Look When They Are Done?
Once these are baked, I don't think they look really cute! lol. To me, the icing is the "icing on the cake!" The icing will make them a lot more beautiful.
As the muffins rise, you may notice some areas with less crumble topping than others. If it bothers you, you can add more topping as the muffins bake.
How to Store Them/How Long Will They Last
You can leave just the muffins (without icing) out on the counter for 1 day at room temperature.
If iced, and for longer storage, store them covered in the fridge. They will last in the fridge for 5-7 days.
Freezer Tips
You can freeze these up to a few months. Defrost them overnight in the fridge.
Recipe Tips
- If your muffins sink and do not rise you are likely using old, expired baking soda. Be sure to use fresh.
- Your muffins may also sink if you don't bake them long enough.
- If your crumb topping sinks into the muffins and doesn't stay on top, you used too much butter or the butter wasn't cold.
- If your muffins fall apart, you likely didn't use room-temperature eggs.
More Dessert Recipes
Healthy Banana Bread
Healthy Blueberry Crisp
Healthy Apple Crisp
Healthy Peach Cobbler
Sugar Free Oatmeal Raisin Cookies
Sugar Free Cheesecake
Banana Split Pie
Easy Cinnamon Streusel Coffee Cake Muffins
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
Muffin Batter
- 2 eggs Must be Room Temperature
- ½ cup oil I used olive oil.
- ½ cup milk I used almond milk.
- ½ cup plain Greek yogurt or sour cream
- 2 ½ cups all-purpose flour See notes for low carb option.
- ½ cup brown sweetener or brown sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Crumb Topping
- ½ cup brown sweetener or brown sugar
- ½ cup all-purpose flour See notes for low carb option.
- 1 teaspoon cinnamon
- 4 tablespoons cold unsalted butter Sliced into cubes.
Icing Glaze
- ¼ cup powdered sweetener
- ½ teaspoon vanilla extract
- 1 teaspoon milk
Instructions
Muffins
- Preheat oven to 350 degrees.
- Grease a muffin tin or add muffin/cupcake liners to the tin.
- Combine the eggs, oil, Greek yogurt (or sour cream), and milk in a large mixing bowl.
- In a separate bowl combine the dry ingredients: flour, brown sweetener, cinnamon, baking soda, and salt.
- Add the dry ingredients to the bowl with the wet. Stir to combine fully, but do not overmix. If you overmix it will result in gritty/tough muffins.
- Scoop 2 ½ tablespoons of batter into each muffin liner.
Crumble Topping
- Add the cold butter, cinnamon, brown sweetener, and flour to a bowl. Use a fork to incorporate the butter and the ingredients until it forms crumbs. This may take a few minutes.
- Sprinkle the crumbs over the muffins.
Baking
- Bake for 20-25 minutes. I like to check in on the muffins around 17 minutes. Ovens bake at varying speeds.
- Upon baking, allow the muffins to cool for 10 minutes. Then transfer the muffins to a wire rack.
Icing
- Combine the ingredients in a small bowl. Drizzle over the muffins.
Notes
- For a low carb substitute, you can use the same amount of King Arthur Keto Wheat Flour noted for all-purpose flour.
- This recipe has not been tested with almond flour, coconut flours, or any other flours that have not been mentioned in this recipe. I recommend you find a recipe that uses those items if that's what you require.
- Using the keto flour reduces the net carbs to 5 per muffin and increases the protein to 19 grams. The other macros remain the same.
- You can use any milk you wish.
- As the muffins rise, you may notice some areas with less crumble topping than others. If it bothers you, you can add more topping as the muffins bake.
- When you lift your spoon, the batter should break and separate easily. If you over-mix the batter, it will result in a smoother and less lumpy batter. The will increase the amount of gluten that develops, which will then prevent the muffin from rising while baking.
- If your muffins sink and do not rise you are likely using old, expired baking soda. Be sure to use fresh.
- Your muffins may also sink if you don't bake them long enough.
- If your crumb topping sinks into the muffins and doesn't stay on top, you used too much butter or the butter wasn't cold.
- If your muffins fall apart, you likely didn't use room-temperature eggs.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Natalie says
Made these this morning and they are SO GOOD! Such an easy recipe to make and my husband and I both loved them. Been craving coffee cake but we didn't want to have a whole one sitting around, so having the freezer tips is super helpful!
staysnatched says
I'm glad to hear you enjoyed the tips!
Cathy says
Would it be possible to use unsweetened applesauce instead of oil? Love following you!!!
staysnatched says
Maybe. I haven’t tested it. If you test it out, let me know how it goes.
Cynthia says
This looks great! I need to buy confectioner's sugar otherwise I would make them right now but I will soon - thanks for the recipe and tips!! 🙂
staysnatched says
I hope you enjoy them!
Clara Childress says
I can use purpose flour?
staysnatched says
yes.