Coffee cake muffins

Soft and fluffy coffee cake muffins pair well with a morning cup of joe or even some warm milk. Don’t forge the best part… the streusel!

coffee cake muffins

Happy (almost) spring!

We survived the 24 hour trip to and from Taiwan. This was a trip that we had planned and booked for March 2020. Obviously, that trip got cancelled, but this was the earliest we were able to get it rescheduled. Taiwan just recently started reopening up to visitors without a mandatory quarantine period, and we were very excited to finally go.

Before we left for our trip, I made these coffee cake muffins for breakfast. Addie asked a very cute yet inquisitive question: “Why doesn’t this taste like coffee?” I had to explain to her that it was supposed to be paired with coffee rather than taste like it. 🙂

coffee cake muffins

The streusel recipe below makes enough for two full batches of muffins. If you don’t need that much, please cut the recipe below in half. I had a lot left over and saved it on my kitchen countertop for another day. I can’t let streusel go to waste!

If you want to see some photos of my Taiwan trip, please follow me on Facebook. I’ve been sharing my weekend eats and baking projects there so you’ll be the first to know what’s been happening in the Eva Bakes house. In the meantime, enjoy these coffee-less coffee cake muffins with streusel!

coffee cake muffins

Husband’s rating: 3 out of 5
Addie’s rating: 3.5 out of 5
My rating: 3.5 out of 5

Coffee cake muffins

These soft and fluffy coffee cake muffins pair well with your favorite cup of joe or even with a cup of warm milk. Don't forget the streusel topping!
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 10
Author: Eva Bakes



  • 1 and ½ cups all-purpose flour
  • ½ cup brown sugar packed
  • 2 teaspoons baking powder
  • 1 and ½ teaspoons ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup milk of choice
  • 1 and ½ teaspoons vanilla extract
  • cup unsweetened applesauce
  • 2 large eggs

Streusel (I recommend cutting this recipe below in half)

  • cup granulated sugar
  • cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (1 stick or 8 Tablespoons) unsalted butter melted
  • 1 and ½ cups all-purpose flour


  • Preheat your oven to 375℉. Generously grease or line a standard muffin pan and set aside (I used a silicone muffin pan and did not line or grease it).

Make the streusel topping

  • In a medium sized bowl, whisk together the sugars, cinnamon, salt, and flour.
  • Pour in the melted butter and mix with a fork until it resembles wet sand. Set aside,

Make the muffins

  • In a separate large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
  • In a separate medium sized bowl, mix together the eggs, milk, applesauce,, and vanilla extract.
  • Slowly pour the wet ingredients into the large bowl, and stir until just combined. Do not over mix.
  • Transfer the batter to your prepared muffin pan, filling each well about ¾ full.
  • Top with a generous about of your prepared streusel and bake in your preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool and enjoy.


Leftover muffins should be stored in an airtight container at room temperature and will last a few days. You can also store it in the refrigerator.
Source: Barely adapted from Crunchy Creamy Sweet



  1. Lu Meyer
    April 13, 2023 / 9:37 am

    These look delicious. They would make even plain coffee taste great!

    • evabakes
      April 13, 2023 / 3:20 pm

      I bet it would – but I’m not a coffee drinker! 🤣

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