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!
Print This Recipe
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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:
Lauren says
These look incredible!! Making soon 🙂
Paige says
These muffins look amazing! Totally trying them out for breakfast in the morning!
Paige
Molly says
Would it be OK to use frozen berries instead of fresh?
Chocolate Covered Katie says
Yes definitely.
Becky says
I can’t wait to make these. They look amazing.
Lauren @ Oh Hey! I Like That! says
These look delicious! I’m totally pinning this for later!
Juliette | Namastay Traveling says
This is a great twist on using strawberries on something other than strawberry shortcake! This looks like ht perfect summer morning breakfast…and I can bring it to work with me if I can’t enjoy it on a beach somewhere 🙂
Kat says
Mmm these look good! I think I’ll try them with rhubarb
Paula says
First of all, these look delicious! Secondly, where did you get your dress?? Super cute!
Chocolate Covered Katie says
I think it was Nordstrom… the brand is Leith.
Suzie C says
I assume this recipe makes seven muffins, based on the nutrition facts?
Chocolate Covered Katie says
Sorry about that, forgot to fill it in. Yes.
Lex Fair says
I am hitting the market for fresh strawberries to make these. I was wondering what type of vinegar is used in the recipe? (white distilled, cider, white wine, red wine, malt?)
Chocolate Covered Katie says
Hi, white or apple cider vinegar will both work.
Monika says
Many thanks! I’m gonna whip up a batch for breakfast tomorrow. 🙂
Lex Fair says
Thank you!
Monika says
Does it matter what kind of vinegar? Apple cider or white? Thanks.
Jason Sanford says
She said in another comment that either will work.
Whitney says
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
Katy says
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!
Tiffany says
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 🙂
Jason Sanford says
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.
Marilyn says
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.
Jason Sanford says
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.
Marilyn says
Sorry, that was meant to say ‘can’t believe it is not butter;
Cassie says
Oh yummy, I seriously have to give these a go!
Diane says
Can I use Almond or Coconut milt in this recipe? Thanks, they look fantastic!!
Jason Sanford says
You can!
Katherine says
These look so delicious, Katie! Thanks for sharing.
Jenny says
Would it be ok to omit the berries?
Jason Sanford says
The post says yes.
Donna says
I made these this morning. They were fantastic. Simple and delicious and I loved using strawberries.
swistak says
I am obsessed with chocoloate
Lauren Migdon says
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. 🙁
Jason Sanford says
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.
holly says
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.
Lily says
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.
Mary Pisarkiewicz says
Wow, these look divine! Going to make for a brunch I’m hosting this weekend so thanks for the inspiration!
Colleen B says
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!
Homes & Weddings says
yum one for the must try files!
Charlene says
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!!
Lenia says
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 😀
Michelle says
What type of vinegar did you use?
Thanks
Michelle
Wendy says
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?
Chocolate Covered Katie says
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).
Charlene says
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!!
Jason Sanford says
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?
Tanya says
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?
Milly says
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!!
Barbara G says
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?
Jason Sanford says
Maybe but it might crumble because of a lack of binder. Maybe try using flax egg or two?
Lisa Messner says
Baked these yesterday and they were a hit with the family! We love your recipes Katie! Thank you!
Diana says
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?
Jason Sanford says
You never know unless you try! Be sure to report back if you experiment, as to if it works or not!
Denise says
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.
Jason Sanford says
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!
KRISTEN BAYLIS says
Just made these…delish! I did add 1/2 tsp cinnamon to batter and 1 tsp cinnamon to streusel.
Jodi says
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!! ?
Jodi says
I meant “don’t count” lol
Jason Sanford says
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!
Kat says
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.
Jason Sanford says
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.
L. S. G. says
Hi All,
Tried to make these, and they are absolutely scrumptious! But…the center of the muffins collapsed in the oven. What am I doing wrong? Any advice is appreciated!
L.S.G. says
Where are the directions for how to make the streusel?!?
L.S.G. says
Found the streusel recipe ??♀️ (Odd placement at end of ingredient list!) solved the problem of the streusel creating a sinkhole in the middle of the muffin…put streusel on bottom of muffin cup before pouring batter into muffin cups!
Jason Sanford says
Love the solution!
Lily says
These muffins taste so good! I doubled the recipe and got 24 mini muffins and 12 medium muffins. I used apples instead of strawberries and added about 2 teaspoons of apple pie spices and it was so good!
pat marino says
when making muffins are you supposed to put water
in the ones that are not filled with batter.
Jason Sanford says
I never do and don’t have a problem 🙂
Sharlene says
Taste Fantastic! We are foodies, one is allergic to soy, and one is vegan. Happiness all around. I used plain almond milk and oil. Plus regular white sugar. 8 WW points on Free Style but with no streusel and replacing oil with applesauce only 5 points. Definitely will make again.
Holly says
I made these last night and tried to double the recipe, and FAILED. I think I must have forgotten to double the amount of milk because they were extremely dense and tasted like dirt. BUT I redeemed myself today by trying to double it again, and I could see my mistake after I finished making the batter. They’re in the oven right now and they already smell and look so much tastier! I’ve made a few of Katies recipes in the past so I knew it was me and not the recipe lol. Thanks Katie 🙂
Henry says
These are so good! I made them with applesauce, oat flour, and diced apple instead of berries. I also added some chia seeds. I’ll definitely be making these again, thanks for the amazing recipe!
Sue says
Do these need to be refrigerated or can they be left out. Thank you.
CCK Media Team says
They are fine to leave out for a little bit… store them as you would store any regular muffin recipe 🙂
Andrea Crusoe says
Had fun viewing your blog. Thanks for posting. You have a new fan.
Mrs.T says
These were so good! I used xylitol in the muffin part and coconut sugar in the crumb topping. Also used frozen raspberries instead of chopped strawberries. The muffins turned out perfectly. Thanks for such a great recipe!
CCK Media Team says
Thank you so much for trying them 🙂
Michelle says
Love these strawberry coffee cake muffins!