Coffee cake muffins

Love coffee cake? Well, now you can enjoy it in muffin form!

coffee cake muffins

Longtime Eva Bakes readers will know that I am not a coffee drinker. Countless people have told my husband and I that we would likely drink coffee after we started a family. Boy were they wrong.

Strangely enough, the only beverages we keep on hand in the house are water, soy milk, and orange juice. No coffee. No soda.

coffee cake muffins

However, despite our weird preferences for beverages, we do enjoy a good coffee cake. We have found that coffee cake goes well with soy milk (and chocolate soy milk).

I made a coffee cake muffin recently that we all liked. Obviously, the streusel topping was the best part. The muffin itself could have used more spices (like allspice, cloves and ginger). We found that the flavor from the cinnamon and nutmeg was too subtle.

coffee cake muffins

I’m betting these muffins would also pair well with coffee, but since I don’t drink coffee, I can’t guarantee that! 🤪

Husband’s rating: 3.5 out of 5
Addie’s rating: 3.5 out of 5
My rating: 3.5 out of 5

Coffee cake muffins

All the flavors of a classic coffee cake, but in muffin form,
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 10
Author: Eva Bakes



  • 1/6 cup granulated sugar
  • 1/6 cup brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 1/2 stick (4 Tablespoons) unsalted butter melted
  • 3/4 cup all-purpose flour


  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup brown sugar packed
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • pinch ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk of choice
  • 1/3 cup unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon vanilla extract


  • Preheat your oven to 375°F. Line or grease a standard muffin pan and set aside. I used a silicone muffin pan and did not line or grease it.

Make the streusel

  • In a small bowl, mix together the sugars, cinnamon, and salt. Add in the melted butter and mix well. Fold in the flour and mix until just incorporated. Set aside.

Make the muffin batter

  • In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, baking soda, and salt. Set aside.
  • In a medium sized bowl, mix together the milk, applesauce and eggs, and vanilla until well blended. Transfer this into the large bowl and mix until everything just comes together.
  • Evenly distribute the batter into your prepared baking pan, filling each well about 3/4 full.
  • Top the batter with a scoop of the streusel.
  • Bake in your preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out clean.
  • If desired, you can add a simple glaze on top (mix some powdered sugar with a little bit of water or milk and drizzle on top of your fully cooled muffins).
  • Serve and enjoy!


Leftover muffins should be stored in an airtight container in the refrigerator and will last several days. You can reheat them in the microwave. 
Source: Barely adapted from Damn Delicious

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating