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:
I LOVE LOVE LOVE this recipe! It is so delicious and so flexible. I’ve used lots of different fruits in mine…all with great success. I have some homemade peach butter that I would like to use and wondered if it could be used somehow in this recipe? I think I could probably substitute the peach butter for the applesauce, but I’m not sure that I would have the lovely delicate peach flavor that I’d be looking for. Can you advise? Thanks, and thanks for this wonderful recipe!!
That sounds delicious. Peach butter is sweeter than applesauce, so maybe only sub like a third of it. Or why not just stuff them with it when they come out of the oven?
Not sure what I did wrong, but mine fell in the middle. It seemed like they deflated some when I put on the streusel. Any suggestions?
I’m in England and sometimes ‘muffin’ means different sizes here- just wondering do you mean muffin size like here where it’s a bigger cake or do you mean cupcake size?! Hope that makes sense!!
I don’t use oats at all, or regular flour – I’m totally grain free.
Do you think I can substitute nut flour or other any flour, such as tapioca?
Has anyone tried it – with successful results?
Maybe but it might crumble because of a lack of binder. Maybe try using flax egg or two?
Baked these yesterday and they were a hit with the family! We love your recipes Katie! Thank you!
What if I don’t have a muffin tin, then what differences do I need to make to put it into a loaf? Just bake it longer, like your other recipes?
You never know unless you try! Be sure to report back if you experiment, as to if it works or not!
Has anyone tried using agave instead of sugar in the recipe (not in the streusel topping)? I’d like to but don’t know how that will taste.
You’d be replacing a solid with extra liquid so I don’t think it would work. But of course you can experiment, and you never know!
Just made these…delish! I did add 1/2 tsp cinnamon to batter and 1 tsp cinnamon to streusel.
Can this recipe be doubled? I know a lot of recipes cannot double and come out properly…but as it only makes 7, I’d have to double or triple it to take into work. Shared calories done count!! ?
I meant “don’t count” lol
While it’s true that many recipes can’t be doubled exactly, (and also that I haven’t tried this one doubled), I have had success doubling some of Katie’s other muffin recipes so I would *think* this one would be okay. I might have to try it too. If you try it before I do, be sure to report back!
I made these and they turned out dry and all of the streusel sank through the muffin to the bottom. Any idea on what I could have done wrong? For flour I used Bob’s Red Mill Gluten Free All Purpose, which I use for absolutely every Chocolate Covered Katie recipe that calls for spelt/white/oat flour and I have never had an issue with it.
Unfortunately that’s not one of the flours listed as an option for this recipe. If Katie doesn’t list a particular flour for a recipe, it’s either because she hasn’t tried it, or because she has tried it and it didn’t work. So she can only vouch for the recipe if you use a flour listed. You are of course always free to experiment, but at your own risk.