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:
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!