Skip to Content

Home » Sugar-Free Recipes » Easy Cinnamon Streusel Coffee Cake Muffins

Easy Cinnamon Streusel Coffee Cake Muffins

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!

coffee cake muffins with icing on a flat surface

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate I earn from qualifying purchases.

FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.

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!

milk, olive oil, eggs, and Greek yogurt in separate bowls

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.

flour, brown sugar, cinnamon, baking soda, and salt in separate bowls

How to Make Coffee Cake Streusel Muffins

  1. Grease a muffin tin or add muffin/cupcake liners to the tin.
  2. Combine eggs, oil, Greek yogurt (or sour cream), and milk in a large mixing bowl.
  3. In a separate bowl combine flour, brown sweetener, cinnamon, baking soda, and salt.
  4. Add the dry ingredients to the bowl with the wet. Stir to combine.
  5. Scoop the batter into each muffin liner.
  6. Bake.
collage of 4 photos showing eggs, Greek yogurt, oil and flour in a glass bowl

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.

coffee cake muffin batter in a glass bowl

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.

streusel crumble topping in a glass bowl
unbaked coffee cake muffins in a muffin tin

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.

coffee cake muffins with icing on a cooling rack

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.

coffee cake muffins with icing on a flat surface

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.

person holding coffee cake muffins with icing

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

coffee cake muffins with icing on a flat surface
Print Pin
5 from 1 vote

Easy Cinnamon Streusel Coffee Cake Muffins

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!
Save this recipe here.
Course Breakfast, Dessert
Cuisine American
Keyword cinnamon streusel muffins, coffee cake muffins
Prep Time 20 minutes
Cook Time 20 minutes
cooling 20 minutes
Total Time 1 hour
Servings 12 muffins
Calories 243kcal

Ingredients

Muffin Batter

Crumb Topping

Icing Glaze

  • 1/4 cup powdered (Confectioner's) sweetener or sugar
  • 1/2 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 1/2 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.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1muffin | Calories: 243kcal | Carbohydrates: 22g | Protein: 5g | Fat: 16g
Do you struggle with staying consistent at meal prepping?If you get tired of your Meal Prep Meals by Day 2 our Big Boss Meal Prep Guide is for you!
Need help planning keto friendly meals?Grab your 21 Day Keto Meal Plan here.!
Need Keto Recipes for the Summer?Access our 21 Day Summer Meal Plan here!
Looking for new ways to use your air fryer?Snag your 14 Day Air Fryer Meal Plan here!
Tried this recipe? Mention @Stay_Snatched or tag #StaySnatched! The recipe instructions noted here are the property of Stay Snatched and subject to copyright. Please do not screenshot and share this recipe on social.
Subscribe to our YouTube ChannelCheck out our YouTube Channel!
Join our Air Fryer and Instant Pot Facebook GroupClick here to join our Facebook Group!
Join our Keto Recipes Facebook GroupClick here to join our Facebook Group!
Nutrition DataMacros 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.
parmesan crusted salmon with herbs on a sheet pan
Baked Parmesan Herb Crusted Salmon
← Read Last Post
maple glazed salmon drizzled in syrup on a plate with asparagus and mixed greens
Easy Maple Glazed Salmon
Read Next Post →
Recipe Rating




Cynthia

Wednesday 7th of April 2021

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

Sunday 11th of April 2021

I hope you enjoy them!

Cathy

Wednesday 7th of April 2021

Would it be possible to use unsweetened applesauce instead of oil? Love following you!!!

staysnatched

Wednesday 7th of April 2021

Maybe. I haven’t tested it. If you test it out, let me know how it goes.

Natalie

Sunday 4th of April 2021

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

Monday 5th of April 2021

I'm glad to hear you enjoyed the tips!