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These coffee cake muffins have a moist, buttery yellow cake, and are topped with lots of crunchy, sweet cinnamon streusel.
3 from 1 vote

Coffee Cake Muffins

Yield 13 to 14 muffins



  • 1 1/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbsp butter, cut into Tablespoon pieces
  • 1 whole egg + 1 egg yolk
  • 1 tsp vanilla
  • 1/3 cup buttermilk (or 1/3 cup milk + 1 tsp of lemon juice or white distilled vinegar)
  • 1/4 cup oil (canola/vegetable)


  • 1 1/4 cups all-purpose flour
  • 2/3 cup sugar
  • 1 Tbsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup butter, melted


  1. Preheat oven to 375 degrees. Line muffin pan(s) with paper cups. Set aside.

  2. In the bowl of a stand mixer, combine the flour, sugar, baking soda, and salt. Using the paddle attachment, cut in the butter, one Tablespoon at a time, until the mixture resembles fine crumbs.
  3. In a separate bowl, whisk together the egg, egg yolk, vanilla, buttermilk, and oil. Add the wet ingredients to the dry ingredients and mix until incorporated.

  4. Fill muffin cups ½ full. Do not overfill! About 13 to 14 muffins depending on the size of the cups. Set aside.

  5. Prepare streusel by combining the flour, sugar, cinnamon, salt, and melted butter in a bowl until everything is wet and crumbly. Divide the streusel between all the muffin cups. It will seem like a lot, but use it all.
  6. Bake at 375 degrees Fahrenheit for 15 to 20 minutes, until a toothpick comes out of the center clean. Allow to cool completely. Store any leftovers in an airtight container up to 3 days.

Recipe Notes

Recipe lightly altered from Table For Two Blog and Sugar Apron

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