Baking Coffee Cake Muffins: Like Having Breakfast with a Hug

Alright, confession time: I make these coffee cake muffins nearly every time there’s a family get-together, or honestly, whenever I want to excuse eating cake for breakfast. One time, I showed up with a batch at my cousin’s place and nobody even let them cool before grabbing one (or two, or, in Uncle Pete’s case, three). My kitchen usually ends up looking like a cinnamon-sugar bomb went off, but I suppose that’s part of the charm—plus, licking the crumbs off the table is socially acceptable at home, right?

Why You’ll Love This (Besides, Well, Cake For Breakfast)

I do these when I need something that’s a notch above plain muffins, but I don’t especially feel like hauling out five bowls and a stand mixer. My family goes bananas for the meandering ribbons of cinnamon through the middle and that chunky crumb top (though my husband tries to pick just the topping off… why do spouses do that?). When I want to pretend I’m at a fancy bakery instead of wearing ancient pajamas, these muffins hit the spot. And sometimes, when people drop by at absolutely the worst hours, I can toss a batch in and look like I always have it together (ha, if only).

Here’s What You’ll Need (And a Few Swaps I’ve Pulled Before)

2 cups (250g) all-purpose flour – Sometimes I replace 1/2 cup with whole wheat flour if I want to pretend they’re healthy.
1/2 cup (100g) granulated sugar – My grandma swore by superfine, but honestly, any type does the job.
1/4 cup (55g) packed brown sugar – Light or dark? I use whichever is in my pantry or even mix both. Not a big deal.
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon – If you’re a cinnamon nut like me, add a dash more.
2 large eggs
1/2 cup (120ml) buttermilk – I’ve used sour cream or even plain yogurt if the store’s closed. Maybe not exact but it works.
1/2 cup (115g) unsalted butter, melted & cooled – Salted is fine, just tweak the added salt ever so slightly.
1 tsp vanilla extract

For the crumb topping:

1/3 cup (40g) flour
1/4 cup (50g) brown sugar
1/2 tsp cinnamon
3 tbsp (45g) cold butter, cubed
(Optional: throw in a handful of chopped pecans or walnuts if you’re into that. My kids will never let me.)

How To Make Coffee Cake Muffins (With Minor Tangents)

Preheat your oven: 375°F (190°C). Line a 12-cup muffin tin with paper liners, or if you’re like me and always out, use a trusty bit of nonstick spray.
Make the crumb topping: Toss the flour, brown sugar, and cinnamon in a bowl. Rub in the cold butter with your fingertips or a fork—kind of like you’re giving the butter a little spa day. Should look like damp sand with some chunky bits.
Mix up the dry stuff: In a separate biggish bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Don’t stress if you forget one—just toss it in after.
Whisk the wet stuff: In a jug or another bowl, beat eggs, buttermilk (or swap), cooled melted butter, and vanilla. I know, it looks a bit odd—it’s fine.
Bring it all together: Pour the wet into the dry. Gently fold just until moistened. Actually, I find it works better if you leave it a teensy bit lumpy; over-mixing = tough muffins.
Fill the muffin cups: I usually do about a heaping tablespoon of batter, a small sprinkle of crumb, then top up the rest. Save a bit of crumb for on top. If you don’t, it’s not the end of the world.
Bake: Around 17-20 minutes, until golden and the tops are springy. This is where I usually sneak a taste if nobody’s watching. Let them cool in the pan for 5 minutes, then transfer to a rack.

Little Notes From My Many Tries

If your crumb topping melts into the batter, your butter was probably too warm (I do this more often than I care to admit).
On second thought, if you run out of liners, just grease up the tin generously; the muffins might stick a bit but nothing tragic.
I think these taste even better on day two… if you can keep them around that long.

Some Random Variations (Including a Mishap)

Swap a half cup of berries for a fruity twist – blueberries work a treat.
Add a faint grating of lemon zest into the batter. Brightens things up (my mum claims this is the only real way).
Once, I tried a chocolate chip version, but honestly, it clashed with the cinnamon. I wouldn’t recommend that combo—unless you’re into culinary chaos, I guess?

What If You Don’t Have Fancy Equipment?

A stand mixer is nice, but I usually just go at it with a big spoon and a mixing bowl. If you don’t have a cooling rack, just pop ’em onto a wooden chopping board or, heck, a clean tea towel. The world won’t end.

How Do You Store These? (Assuming Any Are Left)

Mine disappear before they cool, but when I do manage to hide a couple, I pop them in an airtight container at room temp. They’re still lovely the next day (maybe, dare I say, even better?), though you could freeze for a grab-and-go morning if you’re the organized sort.

Serving: How I Like To Do It

Honestly, I plop one on a plate and dust over a bit more cinnamon-sugar, but sometimes my kids eat them straight from the paper, standing in front of the fridge. If I’m feeling swish, a bit of Greek yogurt and a strong coffee does the trick—Sunday brunch sorted.

Some Things I Learned The Hard Way (Oops)

I once tried to skip letting the muffins cool in the pan. Result? Muffin carnage. It’s worth the wait, I promise.
Don’t go wild packing the batter down; they’ll get dense. Looser is lighter.

So… FAQ, Answered Like I’m Chatting With You

Can I make the batter the night before? Meh. I tried once; they came out a bit dense. It’s best to bake straight away, honestly.
Help, I don’t have buttermilk! Oh, easy—just put 1/2 cup regular milk with a teaspoon of lemon juice or vinegar. Give it 5 mins, then use as buttermilk.
Can I double the recipe? Yep! Just use two tins or bake in batches. And invite some friends over, I’d say.
What’s the best way to keep ‘em moist? Room temp, airtight box; but also, don’t overbake in the first place. (I sometimes set a timer and still forget, so… just try!)
Do you have to use paper liners? Not at all, but cleaning the pan is a bore, so I usually do.

And there you have it—properly cozy Coffee Cake Muffins, as close as you’ll get to cake for breakfast without actually just eating cake for breakfast, if you know what I mean. Enjoy, and ping me if you invent a better crumble. (Doubt it, but still!)

Lina

Coffee Cake Muffins