Delicious Coffee-Cake Muffins Recipe for Breakfast
As a coffee fan, I have always enjoyed trying new recipes that incorporate the rich and bold flavor of coffee. And let me tell you, this Coffee-Cake Muffins recipe is one of the best I have ever come across. These muffins are perfectly moist and fluffy, with a slightly sweet crumble topping that adds just the right amount of texture and flavor.
Not only are these Coffee-Cake Muffins absolutely delicious, but they are also incredibly easy to make. All you need is a handful of ingredients that are likely already in your pantry, such as all-purpose flour, baking soda, baking powder, eggs, and granulated sugar. Plus, if you want to add a little extra something to your muffins, you can throw in some golden raisins or swap out the regular milk for low-fat buttermilk.
Whether you’re a baker looking to impress your friends with a homemade treat or simply someone who loves coffee and cake (or muffins), this recipe is for you. So go ahead and make yourself a cup of coffee (or two) and let’s get started on making these scrumptious Coffee-Cake Muffins!
Why You’ll Love This Recipe
Ladies and Gentlemen, it’s my pleasure to share with you a recipe for Coffee-Cake Muffins that is not only delicious but also easy to make. These muffins are popular for breakfast and as a snack or dessert, and I believe you’ll love them too.
Firstly, this recipe calls for low-fat buttermilk that gives the muffins a moist texture without adding extra fat. Secondly, golden raisins add a touch of sweetness and chewiness to the muffins that burst in your mouth with every bite. Additionally, the muffin batter is made with all-purpose flour, granulated sugar, baking soda, baking powder, eggs, and salt to create the foundation of the muffins. Lastly, cinnamon crumble topping makes these muffins impossible to resist.
These Coffee-Cake Muffins are perfect for those who prefer sweet treats without being overly sweet. The recipe ingredients allow you to adjust the level of sweetness to your preference. They are bakery-style muffins that give you high-quality flavors within the comfort of your own home.
If there’s anything that you’ll love most about this recipe is its versatility. You can substitute golden raisins with blueberries or omit them entirely. You can use gluten-free flour and buttermilk for dietary requirements or use regular milk and all-purpose flour if that’s what you have on hand.
In conclusion, this Coffee-Cake Muffin Recipe is an excellent addition to your breakfast table, mid-day snack or dessert repertoire because it’s versatile, delicious and easy-to-make!
Ingredient List
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup granulated sugar
- 1/4 cup light-brown sugar, packed
- 1/2 cup unsalted butter, at room temperature
- 2 eggs, at room temperature
- 1 cup low-fat buttermilk or regular milk
- 1 1/2 teaspoons vanilla extract
For the crumble topping:
- 1/4 cup all-purpose flour
- 1/4 cup light-brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, softened
Optional add-ins:
- 3/4 cup golden raisins
- 1/2 cup chopped nuts
The Recipe How-To
Step 1: Preheat Oven
Before starting the recipe, ensure that the oven is preheated to 375°F (190°C). This will save you time when you’re ready to bake your coffee cake muffins.
Step 2: Make The Crumble Topping
For the crumble topping, mix together 1/2 cup (100g) granulated sugar, 1/2 cup (65g) all-purpose flour, 2 tsp ground cinnamon, and 1/4 cup (56g) unsalted butter, softened at room temperature. Using a fork or pastry cutter, mix the ingredients until they form a crumbly mixture. You can also use your hands to mix them.
Step 3: Make The Coffee Cake Muffin Batter
In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. In another bowl, cream together 3/4 cup (170g) unsalted butter and 3/4 cup (150g) granulated sugar until fluffy. Add in 2 eggs, one at a time, followed by 1 cup (240ml) sour cream and 1/2 cup (120ml) low-fat buttermilk.
Combine the dry ingredients into the wet ingredients in three parts, mixing until just combined each time. Stir in chopped golden raisins.
Step 4: Fill The Muffin Cups
Line a muffin tin with paper liners and fill each muffin cup around two-thirds full with muffin batter. Sprinkle each muffin with crumb topping generously before putting them into the oven.
Step 5: Bake The Coffee Cake Muffins
Put the muffin tin into the preheated oven and bake the muffins for around 18 to 20 minutes or until a toothpick inserted in their centers comes out clean. Once done, transfer the muffin tin onto a wire rack to cool for around 5 minutes before removing the coffee cake muffins from the tin.
Serve these coffee cake muffins warm or at room temperature with your favorite cup of coffee or tea.
Substitutions and Variations
The beauty of this coffee cake muffins recipe lies in its versatility. You can tweak the recipe to suit your taste preference, dietary needs or simply to use up ingredients you have on hand. Here are some substitutions and variations that you can try:
– Gluten-Free: Use gluten-free flour instead of all-purpose flour, and make sure that the baking powder and baking soda are also gluten-free. You could also try almond flour or coconut flour for a low-carb option.
– Low-Fat: Replace the unsalted butter with applesauce or mashed bananas, and use low-fat buttermilk instead of full-fat buttermilk. You can also substitute part of the all-purpose flour with oatmeal or whole wheat flour.
– Blueberry Coffee Cake Muffins: Add 1 cup of fresh or frozen blueberries to the batter along with the golden raisins.
– Streusel Topping: Make a crumb topping by mixing 1/2 cup of light brown sugar, 1/2 cup of all-purpose flour, 1 teaspoon of ground cinnamon, and 4 tablespoons of unsalted butter until crumbly. Sprinkle the streusel on top before baking.
– Cinnamon Roll Coffee Cake Muffins: Add 1 teaspoon of ground cinnamon to the batter and swirl it with a toothpick to create a marbled effect. Top each muffin with a dollop of cream cheese frosting for an indulgent treat.
– Coffee Cake Loaf: Pour the batter into a greased loaf pan instead of muffin tins and bake for about 50-60 minutes or until a toothpick comes out clean.
Whatever variation you choose, these coffee cake muffins are sure to be your go-to breakfast or snack option. Get creative with your substitutions and have fun experimenting!
Serving and Pairing
When it comes to serving and pairing these coffee cake muffins, it really depends on the occasion and your personal preferences. These muffins make a great accompaniment to a big breakfast spread or can be enjoyed as a snack with your afternoon cup of joe.
If you’re looking for an indulgent treat, try slightly warming up your coffee cake muffin and serving it with a dollop of whipped cream or vanilla ice cream. The sweet crumbly topping pairs perfectly with the creamy richness of ice cream.
For a more traditional breakfast experience, serve these muffins alongside fresh fruit and a cup of coffee or tea. You can also try slicing them in half and adding a bit of butter or cream cheese for an extra layer of flavor.
If you’re feeling adventurous, try pairing these coffee cake muffins with something unexpected like a caramel latte or hot chocolate for an added touch of sweetness. The bold flavors of the coffee and chocolate work well with the cinnamon-spiced crumb topping.
No matter how you choose to enjoy them, these coffee cake muffins are sure to satisfy your craving for something sweet and comforting. Serve them up however you’d like, sit back, and savor every delicious bite.
Make-Ahead, Storing and Reheating
One of the best things about these Coffee-Cake Muffins is that they can be made ahead of time and stored for later. Since muffins tend to dry out quickly, it’s important to store them properly to keep them fresh.
To make ahead, simply bake the muffins as directed in the recipe and allow them to cool completely. Once they have cooled, place them in an airtight container or a resealable plastic bag and store them at room temperature for up to two days.
If you need to store them for longer than two days, you can freeze them. Just wrap each muffin individually in plastic wrap and place them in a freezer-safe container or bag. They will last up to three months in the freezer.
To reheat the muffins, remove them from the storage container or bag and wrap them in a damp paper towel. Microwave on high for 15-20 seconds per muffin until warm. You can also reheat them in a 350°F oven for 5-10 minutes until warmed through.
Enjoy these Coffee-Cake Muffins fresh out of the oven or save some for later using these storage and reheating tips!
Tips for Perfect Results
To achieve perfect results on this Coffee-Cake Muffin recipe, here are some simple tips to follow.
Firstly, it’s essential to follow the ingredient list and measures closely. When baking, it’s all about precision, and even the slightest deviation can affect the overall outcome of your muffins.
Secondly, make sure all your ingredients are at room temperature before starting the recipe. When baking with cold ingredients, it tends to take longer for them to combine seamlessly with other ingredients, leading to overmixing or undermixing.
Thirdly, always sift your flour and other dry ingredients before combining them with wet ingredients; this helps in avoiding lumps in your batter.
Fourthly, when making the crumb topping, make sure the butter is at room temperature, cut into small pieces and mix with the dry ingredients using your fingers until clumps form. Avoid over-mixing or forming large chunks of butter in the mixture.
Fifthly, never overmix your batter as it may cause the muffins to turn out rubbery or tough. Mix until just combined – leaving a few lumps in the batter is okay.
Sixthly, avoid opening the oven door repeatedly during baking as it may cause fluctuations in temperature leading to uneven baking or even collapsed muffins.
Lastly, allow your muffins to cool down for at least 5 minutes before removing from the pan; this allows them to set correctly and avoids breaking them apart while piping hot.
Following these tips will ensure that you have well-baked light and fluffy Coffee-Cake Muffins that everyone will enjoy. So go ahead and make it happen!
Bottom Line
In conclusion, these coffee cake muffins are a must-try recipe for any coffee and pastry lover. They’re easy to make, delicious, and versatile. You can even make a gluten-free version by substituting the all-purpose flour with gluten-free flour and using low-fat buttermilk instead of regular milk.
You’ll love the golden raisins and the streusel crumb topping that give these muffins a bakery-style flavor. Plus, they’re perfect for breakfast or brunch, a snack on-the-go, or even as an afternoon treat with a cup of tea or coffee.
Don’t hesitate to try different variations by adding blueberries or replacing the sour cream with Greek yogurt. The possibilities are endless!
Last but not least, remember to follow the tips for perfect results and make-ahead, storing and reheating instructions for a stress-free baking experience.
So what are you waiting for? Get your apron on and make some of these delightful coffee cake muffins today! Your taste buds will thank you.
Coffee-Cake Muffins Recipe
Ingredients
- 6 tablespoons unsalted butter, room temperature, plus more
- unsalted butter, for pan
- 1/2 cup packed light-brown sugar
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup low-fat buttermilk
- 3/4 cup golden raisin
Instructions
- Preheat oven to 350°F and butter a 12-cup standard muffin tin.
- In a small bowl, using your fingertips, combine 2 tablespoons butter, brown sugar, and 1/2 cup flour; set aside.
- In a large bowl, whisk together remaining flour, baking powder, baking soda, and salt.
- In a separate bowl, using an electric mixer, beat remaining 4 tablespoons butter and granulated sugar until light and fluffy.
- Add eggs one at a time; beat after each addition until combined.
- Add flour mixture and buttermilk in alternating batches, beginning and ending with flour mixture; beat until just combined.
- Fold in raisins.
- Divide batter equally into tin; top with brown-sugar mixture. Bake until browned and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Let stand 5 minutes before lifting muffins out onto a cooling rack.
- Serve warm or at room temperature.
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