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Coffee Cake Muffins – Perfect For Breakfast!

Soft, classic, buttery homemade coffee cake muffins – they melt in your mouth!

strawberry coffee cake muffins

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!

(View Full Nutrition Facts)

muffin batter

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 😉

Soft, classic, buttery homemade coffee cake muffins - they melt in your mouth!

Coffee Cake Muffins

Inspired by the popular 1 Minute Coffee Cake In A Mug

Coffee Cake Muffins – Perfect For Breakfast!

Total Time: 20m
Yield: 7 muffins
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 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).


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.

View Nutrition Facts


Link Of The Day:

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More About The Cookbook


Published on June 13, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. 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?)

  2. 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

  3. 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!

  4. 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.

  5. 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.

  6. 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. 🙁

  7. 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!

  8. 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!!

  9. 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 😀

  10. 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).

  11. 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?

  12. 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?

  13. 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!!

  14. 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?

  15. 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?

  16. 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!

  17. 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!! ?

    • 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!

  18. 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.

  19. 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!

  20. 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!

  21. 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!

  22. 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.

  23. 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 🙂

  24. 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!

  25. 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!

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