Coffee Cake Muffins are everything you love about Coffee Cake and muffins rolled into one. These muffins are delicious, moist, and a perfect on-the-go breakfast idea.
This post is sponsored by TBD Coffee.
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These muffins are fantastic with coffee and our homemade Vanilla Coffee Creamer.
If you are looking for a unique gift idea for a special person in your life, consider making these muffins and adding them to a Coffee Gift Basket.
🧾 Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- all-purpose flour
- brown sugar
- baking powder
- baking soda
- kosher salt
- cinnamon
- vanilla
- sour cream
- nutmeg
- pecans
- caramel cofee creamer
- unsalted butter
- eggs
- white granulated sugar
🥘 Equipment
- medium-sized bowl
- large bowl
- whisk
- muffin liners
- muffin tin
- wooden spoon
🍳 How to Make
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
Whisk together the wet ingredients.
Combine the dry ingredients.
Combine the dry and wet ingredients.
Add into the muffin pan.
🥄 Variations
- Pecans – you can leave these out if you prefer.
- Sour cream – even though I used regular, you can use lite.
- Nutmeg – if you aren’t a fan of that, you can leave it out.
- Salted butter – if you use salted, just omit the salt in the recipe.
🍽️ What to Serve With Coffee Cake Muffins
- Croissants
- Fresh fruit
🍶 Storing
You can store them on the counter in an airtight container for up to four days.
Freezer Storage: You can freeze them, but normally muffins that have a crumb topping don’t freeze as well. To freeze them, place them on a baking sheet and put them into the freezer and let them harden. Once they are frozen, remove them and place them into a ziploc freezer bag and you can freeze them for up to three months.
Reheat: To reheat them, if they aren’t frozen, just place them on a microwave safe plate for 15 seconds. If it doesn’t feel warm enough, place it back into the microwave and check every 15 seconds.
If you are reheating a frozen muffin, let it thaw to room temperature, then place it in the microwave to reheat.
💭Top Tip
- Do NOT overbake or overmix. You will get a dry muffin if you do.
❔FAQs
The best way to bake them is to place them in the middle of the oven so you will get even heat distribution. You can also turn the tin halfway through your baking time to ensure all sides get even heat.
It could be a number of reasons such as your baking powder has expired, you overmixed the batter, or your oven temp is off.
📖More Recipes
- Coffee Sugar Scrub
- Short Cut Gluten Free Coffee Cake Muffins
- Chocolate Pumpkin Muffins
- Healthy Banana Chocolate Chip Muffins with Peanut Butter
Need to change the number of servings? You can click on the number of servings and change the number. This will adjust the ingredient measurements to what you need.
If you love this recipe, come back and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Coffee Cake Muffins
Equipment
- medium bowl
- Large bowl
- muffin tin
- muffin liners
- wooden spoon or spatula
Ingredients
Muffins
- 1 1/2 cups all-purpose flour scooped with a spoon and leveled
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 1/8 teaspoon nutmeg optional
- 3/4 cup Caramel coffee creamer you can use regular milk
- 1/4 cup unsalted butter softened
- 1 tablespoon sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans chopped (optional)
Crumb Mixture
- 1/3 cup white granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter softened
- 1/2 cup all-purpose flour scooped with a spoon and leveled
Directions
- Preheat the oven to 400 degrees and line your muffin tin with paper muffins.
- In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Then set aside.
- In a large bowl, combine the caramel coffee creamer, butter, sour cream, eggs, and vanilla.
- Next, add the dry ingredients to the wet. Stir just until everything is mixed together. Then fold in the pecans.
- Using a cookie scoop, scoop the batter into the muffin tin. Fill about ⅔rds of the way full.
- Reuse the medium bowl that had the dry ingredients in it to combine together the sugars, cinnamon, salt, flour, and butter. Mix together.
- Using a spoon or your fingers, sprinkle the crumb topping onto each muffin. Tap the topping into the batter with either your fingers or a spoon.
- Place the muffins into the oven and bake for 5 minutes at 400 degrees, then LOWER the temp to 375 and continue baking for 10 – 15 minutes. Start checking them at 15 minutes as all ovens vary.
- Once they are done, remove from the oven and let them cool a bit.
- Serve and enjoy.
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