There’s something magical about coffee cake — the buttery crumb, the warm cinnamon swirl, and that irresistible streusel topping. Now imagine all that goodness transformed into portable, single-serve muffins. That’s exactly what these Coffee Cake Muffins deliver. They’re soft, tender, and packed with that signature cinnamon-sugar flavor, making them perfect for busy mornings, cozy brunches, or a sweet mid-day pick-me-up.
These muffins are everything you love about traditional coffee cake but in a grab-and-go form. Each bite is moist, fragrant, and crowned with a crunchy walnut topping. If you’re a coffee cake addict (like me), this recipe will change your mornings forever.
Ingredients
For the Muffins:
• ½ cup (113g) unsalted butter, softened to room temperature
• ½ cup (112g) brown sugar, packed
• 1½ teaspoons pure vanilla extract
• 2 large eggs, room temperature
• 1 cup (125g) all-purpose flour or gluten-free all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 (5 oz) container full-fat Greek yogurt, room temperature
For the Cinnamon Swirl & Topping:
• 1 cup (100g) chopped walnuts
• ½ cup (112g) brown sugar
• 1 tablespoon ground cinnamon
• 1 pinch sea salt
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners. This recipe makes about nine large muffins, or up to twelve smaller ones.
Step 2: Cream the Butter and Sugar
In a stand mixer fitted with a paddle attachment, cream together the softened butter, brown sugar, and vanilla extract until light and fluffy. Scrape down the sides of the bowl to make sure everything is evenly mixed.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. Continue mixing until the batter looks smooth and glossy.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined.
Step 5: Add the Greek Yogurt
Mix in the Greek yogurt on medium speed until incorporated. The batter should be thick and creamy — this gives the muffins their soft, moist texture.
Step 6: Make the Cinnamon Swirl
In a small bowl, stir together the walnuts, brown sugar, cinnamon, and a pinch of salt. This mixture will form the sweet ribbon inside the muffins and the crunchy topping on top.
Step 7: Assemble the Muffins
Fold two-thirds of the cinnamon mixture gently into the batter using a spatula. Don’t overmix — you want a beautiful marbled effect. Spoon the batter into the prepared muffin liners, filling them about three-quarters full. Sprinkle the remaining cinnamon-walnut mixture evenly over the tops.
Step 8: Bake to Perfection
Bake the muffins on the center rack for 18–22 minutes, or until a toothpick inserted in the center comes out clean. For extra precision, check with a thermometer — they should reach 190–205°F internally.
Step 9: Cool and Serve
Let the muffins cool completely on a wire rack before removing the liners. Once cooled, the paper will peel off cleanly, leaving the muffins intact.
Enjoy warm with a pat of butter and, of course, a cup of coffee.
Tips for the Best Coffee Cake Muffins
- Use full-fat Greek yogurt. It gives the best flavor and texture — rich, moist, and tender.
- Don’t overmix the batter. This helps keep the crumb soft and light.
- Freshly shred your nuts. Chopped walnuts or pecans taste best when freshly cut rather than pre-packaged.
- Check doneness early. Muffins bake fast — start checking at 18 minutes to avoid overbaking.
- Freeze for later. These muffins freeze beautifully for up to three months. Just microwave for 25–30 seconds to reheat.
FAQs
Can I use oil instead of butter?
Yes, you can substitute melted coconut oil or vegetable oil for butter. The texture will be slightly different — a bit lighter and less rich — but still delicious.
Can I make these muffins dairy-free?
Yes! Replace butter with a dairy-free spread and Greek yogurt with coconut yogurt or another plant-based alternative.
What’s the best way to store these muffins?
Store at room temperature for up to 2 days in an airtight container, or refrigerate for up to 5 days. For long-term storage, freeze them in a zip bag for up to 3 months.
Can I add fruit or chocolate?
Definitely! Add blueberries, chopped apples, or chocolate chips for a flavor twist. If adding fruit, toss it in a little flour before folding it into the batter to prevent sinking.
Do these muffins taste like coffee?
No — “coffee cake” refers to enjoying the muffins with coffee, not that they contain coffee. But if you want a coffee kick, add 1–2 tablespoons of espresso powder to the batter.
Final Thoughts
These Coffee Cake Muffins are everything you crave in a comforting breakfast pastry — buttery, cinnamon-rich, and perfectly portioned. Whether you’re baking them for a weekend brunch, meal prep, or a cozy snack with your morning latte, they’ll fill your kitchen with that irresistible bakery aroma.
Once you try them, you’ll never look at coffee cake the same way again — these muffins are the perfect excuse to enjoy dessert for breakfast.
