Soft, classic, buttery homemade coffee cake muffins – they melt in your mouth!
These addictively soft & delicious coffee cake muffins are loved by everyone who tries them!
Easy to make
Perfect for brunch
Great for company
Just 150 calories each – including the topping!
I made a batch of these muffins last week when my dad came to visit (early for Father’s Day), and they were great to have on hand every morning.
Who doesn’t love homemade muffins???
I decided to fill this batch with strawberries, but blueberries or raspberries would compliment the coffee cake muffins just as beautifully.
And–because many people have asked over the years on my 1 Minute Coffee Cake In A Mug recipe–coffee cake is not meant to actually have coffee as one of the ingredients. Coffee cake is simply a cake that goes well with coffee.
This is my dad. He used to be an unadventurous eater.
Now you would have no idea! He will gladly try anything I make–even if it contains kale or quinoa. My parents might eat even more vegetables now than I do, and one of their favorite recipes is the Sticky Sesame Cauliflower.
While my dad used to skip breakfast or often “forget” to eat breakfast or claim he didn’t have time for it, nowadays he will always make sure to have something in the morning.
Even breakfast skippers cannot resist the charms of homemade coffee cake muffins 😉
Coffee Cake Muffins
Inspired by the popular 1 Minute Coffee Cake In A Mug
Coffee Cake Muffins – Perfect For Breakfast!
Ingredients
- 1/2 cup milk of choice
- 2 tsp vinegar
- 1 tsp pure vanilla extract
- 1 1/2 tbsp oil or butter spread (or applesauce for fat-free)
- 1 cup spelt, white, or oat flour
- 1/4 cup unrefined sugar (or xylitol for sugar-free)
- 2 tsp baking powder
- 1/4 tsp + 1/16 tsp salt
- 1/2 cup diced strawberries, or berries of choice
- For the streusel, stir together 2 tbsp flour (I used oat), 3 tbsp coconut or brown sugar, 1 1/2 tbsp oats, and 2 tbsp oil or butter spread (or applesauce for fat-free).
Instructions
Preheat oven to 350 F. Line a muffin tin with liners. Make the streusel, and set aside. In a large bowl, whisk first 4 ingredients. Let sit at least 10 minutes. Then stir in the next 4 ingredients, just until evenly mixed. Gently stir in the berries. Portion batter into the muffin tins, then divide the streusel among the tops. Bake on the center rack, 20 minutes or until muffins have risen and are light and fluffy. Allow to 10 minutes before removing from the tins, or let sit at least 1 hour if you wish to peel off the liners without sticking. Optionally, ice muffins with melted coconut butter or Healthy Glaze Icing.
Link Of The Day:
Does it matter what kind of vinegar? Apple cider or white? Thanks.
She said in another comment that either will work.
Hello delicious! While I LOVE the idea of strawberry or blueberry muffins (I mean, who doesn’t?), I’d be curious to try these with big chunks of banana, too. :-9
Mine are in the oven now!!! I pretty much got up and made them the second I read your email. ? Can’t wait to try them!
I just made these with frozen blueberries. They are amazing and perfect.
I had to look at the video for quantity. I saw that you lined a 12 cup with 9 liners. So I did the same. I saw that you said 7 to someone else. But the video showed a 9 pan and that’s what I got. Though next time, I think I will double the recipe 🙂
It looks like only 7 of the liners are filled in the video before it goes in the oven.
Glad they turned out well! I love the idea of blueberries.
Hi Katy, where do you get ‘unrefined sugar’? For the Streusal, are you speaking of (oat flour or oatmeal)? Could butter spread be I can’t believe it is butter? Thanks, I can’t wait to make these. I am a muffin addict.
Unrefined sugar can be any granulated sugar you wish, such as coconut sugar or evaporated cane juice. Regular white sugar will also work just fine though. (One brand that sells a lot of options is Wholesome Sweeteners at Whole Foods or even Target or WalMart.) That spread sounds like it will work – I think Katie uses Earth Balance buttery spread. Oat flour, which is just oats that have been ground up into flour – you can make your own by pulverizing oats in a blender until it becomes flour.
Sorry, that was meant to say ‘can’t believe it is not butter;
Oh yummy, I seriously have to give these a go!
Can I use Almond or Coconut milt in this recipe? Thanks, they look fantastic!!
You can!
These look so delicious, Katie! Thanks for sharing.
Would it be ok to omit the berries?
The post says yes.