Coffee Cake Muffins with Crumb Topping –

My favorite way to end a holiday meal is to thoroughly discuss what we should serve at the next one. So get ready, you deliciously cozy Coffee Cake Muffins, ‘cause we’re coming for ya!

Iced coffee cake muffins with streusel

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This recipe is sponsored by Bob’s Red Mill.

One of the infinite reasons I love my family is that we, a group of serious food lovers, never end one holiday feast without a detailed game plan for the subsequent feast.

So naturally, at Thanksgiving we were debating the Christmas brunch menu and realized the possibilities for a sweet baked item are endless: Oatmeal Banana Bread; Chocolate Muffins; Puff Pastry Cinnamon Rolls; and so many more breakfast recipes.

No one could agree on a frontrunner, until one of us mentioned cinnamon coffee cake muffins. Voilà. Unanimous approval!

Coffee cake muffins with icing

A Breakfast Everyone Will Love

Coffee cake is one of the most universally appealing breakfasts, as my family can attest. What’s not to adore?

A tender, buttery cake base, brown sugar cinnamon crumb topping, plus a drizzle of glaze and warm cinnamon spice are what makes a coffee cake a coffee cake. This recipe takes that same approach, then turns it into muffin form.

Whether a breakfast recipe should be designated a “muffin” or a “cake” can be up for debate. The difference between cake and muffins is that cake has a higher butter and sugar content and thus is usually meant for dessert, though many of the muffin recipes you’ll find online are essentially cupcakes masquerading as breakfast fare.

This coffee cake muffin recipe does lean more decadent than my usual line up of healthy muffin recipes. They straddle that fine line between sweet breakfast and dessert, which feels exactly right for the holidays.

Gluten free coffee cake muffins

I did take a few sneaky steps to make these coffee cake muffins healthy compared to other recipes you may have seen, without losing an ounce of flavor.

  • Part of the granulated sugar is replaced with honey (the honey’s flavor is divine with the crumb topping).
  • I used Greek yogurt instead of traditional sour cream coffee cake muffins. It has the same moisture and tang, but is high in protein and low in fat.

When baking during the holidays, in addition to pleasing different tastes (thank you coffee cake for your unifying appeal), specialty diets can also pose a challenge, especially if you are looking for gluten free baked recipes.

Whenever I want to make a recipe gluten free, my first stop is Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. This product is extraordinary and something I recommend often whenever someone (including all of you wonderful readers!) needs a gluten free substitute for all-purpose flour in one of my baking recipes.

Butter, sugar, and gluten free flour

Gluten Free Baking Tip

Swap the same amount of the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for the all-purpose flour in your favorite baking recipes. I’ve had good success with cakes, cookies, and yes, muffins! It works when making a roux too.

Even those on a gluten free diet won’t even notice, so consider it a holiday secret.

If you don’t need the muffins to be gluten free, you can use regular all-purpose flour, like Bob’s Red Mill Unbleached All-Purpose.

How to Make Coffee Cake Muffins

Meet coffee cake, in single-serving muffin form. The muffins bake up in a jiffy and make it easy for each person to take their own individual serving.

The Ingredients

  • Bob’s Red Mill Gluten Free 1:1 Baking Flour. My favorite gluten free baking flour. It makes these muffins fluffy and delicious! If you don’t need the muffins to be GF, you can use regular all-purpose flour.
  • Whole Milk. Adds just the right amount of richness without being too heavy.
  • Greek Yogurt. Instead of sour cream, I opted to use similarly tangy nonfat Greek yogurt. With protein and probiotics, Greek yogurt is a very nutritional swap.
  • Cinnamon + Nutmeg. With its warmth and appeal, cinnamon is a coffee cake essential. Nutmeg takes things a step further by adding a nutty flavor.
  • Allspice. With a flavor similar to a combination of cinnamon, nutmeg, and cloves, it adds a perfect homey, holiday taste in a memorable way.
  • Honey. Instead of using all refined sugar in this recipe, I supplemented with honey for some natural sweetness. It pairs wonderfully with the other flavors.
  • Vanilla. Cinnamon coffee cake wouldn’t be complete without the coziness of vanilla.
  • Lemon Zest. I love how a touch of lemon zest brightens everything up.
  • Streusel Topping. Flour, brown sugar, cinnamon, allspice, and butter create our wonderful streusel topping. It’s sweet, crumbly, and packed with warm spices.
  • Glaze. Powdered sugar, vanilla, and milk make up our glaze. It’s truly the “icing” on the (coffee) cake!

The Directions

  1. Whisk the milk and yogurt together in one bowl and let it sit. Mix the dry ingredients together in a separate bowl
Streusel topping in a bowl
  1. Make the streusel in a separate bowl.
Liquid ingredients in a measuring cup
  1. Whisk the remaining wet ingredients into the milk mixture.
Liquid ingredients being whisked
  1. Stir the wet ingredients into the dry ingredients. Pour the batter into the wells of a muffin pan.
Coffee cake muffins with streusel topping in a muffin pan
  1. Scatter the streusel mixture over the tops.
Coffee cake muffins in a muffin pan
  1. Bake at 400 degrees F for 18 minutes. Let cool for a few minutes.
  2. Drizzle the glaze on top of the muffins. DIG IN!

Storage Tips

  • To Store. Muffins can be stored in a paper towel-lined airtight storage container at room temperature for up to 4 days. 
  • To Freeze. Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired. 
A plate with a coffee cake muffin

What to Serve with Coffee Cake Muffins

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