Coffee Cake Muffin Recipe
There’s something undeniably comforting about the aroma of freshly baked muffins wafting through your kitchen. These Coffee Cake Muffins are the perfect blend of flavors and textures, making them an ideal companion for your morning coffee or an afternoon snack. With a tender crumb, a generous cinnamon-sugar topping, and a delightful crunch from chopped walnuts, these muffins will have everyone asking for seconds.
The beauty of this Coffee Cake Muffin Recipe lies not only in its delicious taste but also in its simplicity. Whether you’re an experienced baker or just starting out, this recipe will guide you through each step to create the perfect batch of muffins. So, grab your apron and let’s dive into this delightful baking adventure!
The Upside of Coffee Cake Muffin Recipe
One of the best things about a Coffee Cake Muffin Recipe is its versatility. These muffins can be enjoyed at any time of the day, whether you’re hosting a brunch, looking for a quick breakfast on-the-go, or simply craving a sweet treat. They are easy to customize with your favorite mix-ins, such as chocolate chips or dried fruits, and can even be transformed into a gluten-free option with a simple flour swap.
The addition of sour cream in the batter ensures a moist texture, while the cinnamon and brown sugar topping creates a delightful crunch that contrasts beautifully with the soft muffin base. Plus, these muffins freeze well, making them a fantastic make-ahead option for busy mornings.
Ingredients at a Glance
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 4 tablespoons butter (see note 1)
- 4 tablespoons walnuts, chopped (see note 2)
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 5 tablespoons butter, softened
- 1/3 cup vegetable oil
- 2 eggs
- 1 cup sour cream (see note 3)
What’s in the Gear List
- Muffin tin: Essential for baking those perfect muffin shapes.
- Paper liners (optional): For easy cleanup and presentation.
- Mixing bowls: A must for combining ingredients.
- Measuring cups and spoons: For precise ingredient measurements.
- Whisk and spatula: For mixing and folding ingredients together.
- Cooling rack: To let your muffins cool evenly after baking.
Method: Coffee Cake Muffin Recipe
Step 1: Prepare the Muffin Tin
Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prevent the muffins from sticking.
Step 2: Make the Topping
In a small bowl, combine 1/2 cup all-purpose flour, 1/2 cup brown sugar, and 1 teaspoon ground cinnamon. Add 4 tablespoons of melted butter and 4 tablespoons of chopped walnuts. Mix until crumbly and set aside.
Step 3: Combine the Dry Ingredients
In a large mixing bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground ginger.
Step 4: Cream the Sugars and Butter
In another bowl, beat together 1 cup granulated sugar, 5 tablespoons softened butter, and 1/3 cup vegetable oil until light and fluffy. This process incorporates air into the batter, giving your muffins a lovely rise.
Step 5: Add Eggs and Sour Cream
Add the 2 eggs, one at a time, mixing well after each addition. Then, stir in 1 cup of sour cream until fully combined.
Step 6: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
Step 7: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the topping generously over each muffin.
Step 8: Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown and spring back when lightly touched.
Step 9: Cool and Enjoy
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a cooling rack. Enjoy your Coffee Cake Muffins warm or at room temperature!
Substitutions by Category
- Flour: For a gluten-free version, use a 1:1 gluten-free baking flour blend.
- Sugar: Coconut sugar can be used in place of granulated sugar for a lower glycemic option.
- Butter: Use coconut oil for a dairy-free alternative.
- Sour Cream: Greek yogurt works well as a substitute for a tangy flavor.
Don’t Do This
- Do not overmix the batter; this will lead to tough muffins.
- Avoid using expired baking powder or baking soda, as they can affect the rise of your muffins.
- Don’t skip the cooling step in the muffin tin; this can cause sogginess.
- Do not leave out the topping; it’s an essential part of the Coffee Cake Muffin experience!
Storing, Freezing & Reheating
These Coffee Cake Muffins can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or reheat in the microwave for about 15-20 seconds.
Your Top Questions
Can I make these muffins without nuts?
Absolutely! If you or someone you’re serving has a nut allergy or simply doesn’t like nuts, feel free to leave them out. The muffins will still be delicious!
What can I use instead of sour cream?
Greek yogurt makes an excellent substitute for sour cream in this recipe. It adds similar creaminess and tang without compromising flavor.
How do I know when my muffins are done baking?
The best way to check for doneness is to insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, your muffins are ready!
Can I add chocolate chips to this recipe?
Yes! Chocolate chips would be a delightful addition to these muffins. Just fold them into the batter before spooning it into the muffin tin.
Cook This Next
In Closing
These Coffee Cake Muffins are a delightful treat that brings warmth and comfort to any occasion. With their soft, moist texture and crunchy topping, they’re sure to be a hit with family and friends alike. So next time you’re in the mood for a cozy baking session, remember this Coffee Cake Muffin Recipe. Happy baking!
Coffee Cake Muffin Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prevent the muffins from sticking.
- In a small bowl, combine 1/2 cup all-purpose flour, 1/2 cup brown sugar, and 1 teaspoon ground cinnamon. Add 4 tablespoons of melted butter and 4 tablespoons of chopped walnuts. Mix until crumbly and set aside.
- In a large mixing bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground ginger.
- In another bowl, beat together 1 cup granulated sugar, 5 tablespoons softened butter, and 1/3 cup vegetable oil until light and fluffy.
- Add the 2 eggs, one at a time, mixing well after each addition. Then, stir in 1 cup of sour cream until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the topping generously over each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a cooling rack.
Notes
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
- Freeze individually wrapped muffins for up to 3 months for a quick breakfast option.
- Feel free to customize with chocolate chips or dried fruits for added flavor!
