I grew up with a tray of warm coffee cake muffins on slow Sunday mornings—crumbly streusel, buttery crumb, and the kind of cinnamon aroma that makes the house feel like a hug. These muffins are a quick, unfussy riff on a classic coffee cake: single-bowl batter, a crunchy brown-sugar topping, and ready in under 30 minutes. If you want a reliable recipe for brunch, an after-school snack, or a bake to bring to potlucks, this is the one I reach for most. For another take that swaps the muffin tin for a larger format, see the original coffee cake muffins I adapted this from.

Why you’ll love this dish

This recipe balances speed with comfort. It requires no special equipment, uses pantry staples, and delivers tender muffins with a crunchy streusel on top—perfect for busy mornings or casual entertaining. Because the batter is forgiving, it’s ideal for beginner bakers who want great texture without fuss.

"A simple recipe that feels bakery-made: moist crumb, cinnamon warmth, and that addictive streusel topping." — a regular at my weekend brunch table

When to make them: weekday breakfasts, book-club mornings, school bake sales, or anytime you want something portable to pair with coffee. They’re also budget-friendly and kid-approved.

Step-by-step overview

1. Preheat and prep muffin tin.
2. Whisk dry ingredients together.
3. Combine melted butter and wet ingredients.
4. Fold wet into dry until just combined.
5. Make a coarse streusel from cold butter, brown sugar, flour, and cinnamon.
6. Spoon batter into cups, top with streusel, and bake 18–22 minutes.
7. Cool briefly in the pan, then finish on a rack.

This quick roadmap gives you a sense of timing and effort before you gather ingredients.

What you’ll need

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted (plus 1/4 cup cold for streusel)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (plus 1 tsp for streusel)
• 1/2 cup whole milk (substitute: buttermilk for tangier crumb; dairy-free milks work too)
• 2 large eggs, room temperature
• 1/2 teaspoon vanilla extract

For the streusel topping:

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter, cold and cut into small pieces
• 1 teaspoon ground cinnamon

Notes and substitutions:

• For richer muffins, swap half the milk for sour cream or yogurt.
• To make these dairy-free, use melted coconut oil for the batter and a vegan butter substitute (firm and cold) for streusel.
• To cut sugar slightly, reduce granulated sugar to 3/4 cup; texture will remain fine.

Step-by-step instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly.
2. In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon until evenly combined.
3. In a separate bowl, whisk the melted 1/2 cup butter with 1/2 cup milk, 2 large eggs, and 1/2 teaspoon vanilla until smooth.
4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. A few streaks of flour are okay—avoid overmixing to keep muffins tender.
5. Make the streusel: combine 1/2 cup flour, 1/2 cup packed brown sugar, and 1 teaspoon cinnamon in a small bowl. Add the cold 1/4 cup butter pieces and rub with your fingertips or use a pastry cutter until you have coarse crumbs.
6. Divide batter among the muffin cups, filling each about 2/3 full. Sprinkle streusel evenly over the tops. Press lightly so crumbs adhere.
7. Bake 18–22 minutes, rotating the pan halfway through if your oven runs unevenly. Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool muffins in the pan for 5 minutes. Transfer to a wire rack to cool completely or serve warm.

Best ways to enjoy it

Serve warm with a smear of softened butter, a drizzle of simple vanilla glaze, or a scoop of mascarpone for something more decadent. They pair beautifully with coffee, chai, or a glass of cold milk. For a brunch spread, plate them alongside fresh fruit, yogurt, and a savory frittata for contrast.

Storage and reheating tips

Room temperature: Store muffins in an airtight container at room temperature for up to 2 days. Add a paper towel under and over muffins to absorb excess moisture.
Refrigeration: Keep muffins in the fridge up to 5 days in an airtight container. Bring to room temp or warm briefly before serving.
Freezing: Wrap individual muffins tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or for 20–30 minutes at room temp. Reheat from frozen in a 325°F oven for 10–12 minutes.
Food safety: Don’t leave baked goods with dairy or eggs out for more than 2 hours in warm conditions.

Pro chef tips

• Measure flour by spooning into the cup and leveling with the back of a knife; packed flour will make dense muffins.
• Keep the streusel butter cold. Warm butter melts into the sugar and won’t give you a crumbly topping.
• Fill muffin cups evenly—use an ice cream scoop for consistency.
• If your muffins dome too quickly and then crack, lower the oven by 25°F and add a minute or two to baking time next round.
• Add a pinch of nutmeg with the cinnamon for deeper warmth.

Creative twists

• Blueberry-streusel: fold 1 cup fresh or frozen blueberries into the batter and reduce mixing. For inspo on berry-forward baked treats, check this blueberry cake donuts.
• Apple-cinnamon: toss 1 cup diced apple with a tablespoon of flour and fold into batter.
• Chocolate-chip: stir in 3/4 cup mini chocolate chips and swap half the cinnamon for 1 teaspoon instant espresso for a mocha note.
• Vegan: use 2 flax eggs (2 tbsp ground flax + 6 tbsp water), dairy-free milk, and coconut oil in place of butter.
• Glaze ideas: cream cheese glaze, maple glaze, or simple powdered sugar and milk.

Common questions

Can I make the batter ahead of time?

Yes. Mix the batter, cover, and refrigerate up to 24 hours. Keep the streusel separate and add just before baking. Batter may thicken in the fridge—give it a gentle stir before scooping.

Can I use oil instead of melted butter?

Yes. Use an equal amount of neutral oil (canola, vegetable) for moist muffins, but the streusel needs cold solid fat. If you use oil, consider adding 1 tablespoon of melted butter on top of each muffin before adding streusel to help bind crumbs.

How do I keep the streusel crunchy after storing?

Streusel softens when exposed to moisture. Store muffins in a loosely closed container at room temperature for the first day. For longer storage, separate streusel into a small airtight jar and sprinkle just before serving. Re-crisp in a 300°F oven for 3–4 minutes if needed.

Can I double the recipe and bake in a loaf pan?

Yes. A doubled batch fits a 9×5 loaf pan (baking time ~40–50 minutes at 350°F). Cover loosely with foil if the top browns too quickly and check doneness with a toothpick.

If you’d like, I can format this into a printable recipe card or scale the batch up or down for mini muffins or a loaf.

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