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Homemade cinnamon coffee cake muffins with buttery crumble topping and warm spice flavor

Coffee Cake Muffins

Areeba
Soft, fluffy coffee cake muffins with a buttery brown sugar cinnamon streusel topping. Made from scratch in one bowl with no mixer — bakery-style results in just 50 minutes.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 Muffins

Ingredients
  

Muffin Batter

  • 2 cups all-purpose flour spooned and leveled
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup unsalted butter melted and cooled
  • 2 large eggs at room temperature
  • 1 cup milk any kind, including oat, almond, or soy
  • 1 tsp vanilla extract

Streusel Topping

  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • ½ cup unsalted butter softened

Instructions
 

  • Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
  • Make the streusel: mix flour, brown sugar, and cinnamon. Rub in softened butter with fingertips until crumbs form. Refrigerate while preparing batter.
  • Whisk flour, sugar, baking powder, salt, and cinnamon in a large bowl. Make a well in the center.
  • In another bowl, whisk melted butter, eggs, milk, and vanilla. Pour into dry ingredients and fold until just combined. Do not overmix.
  • Divide batter evenly into 12 muffin cups, filling about ¾ full.
  • Add chilled streusel generously on top and lightly press to help it stick.
  • Bake for 18–22 minutes until golden and a toothpick comes out clean.
  • Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

Always make and chill the streusel first, as this helps keep the crumbs perfectly structured while baking. Be careful not to overmix the batter gently fold just until the flour disappears to ensure soft, fluffy muffins. Avoid opening the oven door early during baking, as this can cause the muffins to sink in the middle. For storage, keep them at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze them for up to 3 months. You can also use plant-based milk as a direct 1:1 substitute without changing the recipe.