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.
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I made these this morning. They were fantastic. Simple and delicious and I loved using strawberries.
I am obsessed with chocoloate
I wanted to make these for Father’s Day brunch, but I thought 7 muffins wouldn’t be enough. I doubled the recipe and something went terribly wrong. I don’t know what I did, but the batter was thick and sticky. I decided to try baking it in a loaf pan as a “cake” instead. It came out thick and chewy (not in a good way). What on earth did I do wrong? I used all-purpose flour and applesauce instead of oil. I’m admittedly not the best baker but I did follow the recipe exactly, just doubled everything. So frustrating! I love this blog and have made many other great recipes from you. Just really confused as to why this one didn’t turn out. 🙁
Doubling a recipe does not always work. Here’s more info: http://www.cookinglight.com/cooking-101/techniques/baking-problems/baked-goods
I have made this particular recipe as-is and can vouch for it working, just possibly not when doubled.
I also tried doubling this recipe and had the same results. I have made the healthy carrot cake muffins from Katie’s blog at I doubled that one without a problem. Maybe it’s the baking powder? I have no idea, but maybe I will have to try it again without doubling.
Hi! I also doubled the recipe and had it come out great. I think the problem is the baking powder. I added 2.5 tsp of baking powder based on the rule of thumb that 1 cup of flower = 1 tsp.
Wow, these look divine! Going to make for a brunch I’m hosting this weekend so thanks for the inspiration!
OK these are my new favourite muffins! I’ve made them two days in a row! I made a single batch yesterday just to test them out – I was hugely skeptical that they had no egg or yogurt/sour cream to keep them moist. Boy was I proven wrong! LOVE them…dangerously yummy! Today I tripled the batch and used half strawberries, half rhubarb. I used spelt as my flour and coconut as my oil and sugar. Seriously soooo good. Will try with blueberries next!
yum one for the must try files!
These are seriously amazing!! I love that they are egg-free and can be dairy-free, gluten-free and oil free as well. I’ve been making them with our currently in-season strawberries but look forward to making them with other fruit also. Because I try to reduce my intake of sugar, I cut back on the sweeteners somewhat and didn’t add the icing. I found them to be plenty sweet. Thanks for a WONDERFUL recipe—my new favorite and go-to muffin recipe!!
German girl here. It’s so funny to read the word Streusel anywhere besides in recipes for Streuselkuchen or German christmas cookies. I have to love this one just because it has streusel! I actually have made them twice already and I will continue to make them using different flavours and combos. I will try adding some banana and subbing some flour for pb2. Wish me luck 😀
What type of vinegar did you use?
Thanks
Michelle
These look super yummy! Going to make them in the morning with raspberries. How long will they stay fresh? Can you keep on the counter or do they need to be refrigerated?
You can definitely leave them on the counter for a day or two. Because of the berries, I like to put them in the fridge or freezer after a day. They stay fresh like most muffins for about 3-5 days (or can be frozen for longer).