Easy Cinnamon Streusel Coffee Cake Muffins
These Easy Coffee Cake Muffins are made with a cinnamon streusel crumble topping and drizzled in icing. This is the perfect crumb cake for breakfast, brunch, or dessert!
Servings 12 muffins
Calories 243kcal
Equipment
Ingredients
Muffin Batter
- 2 eggs Must be Room Temperature
- ½ cup oil I used olive oil.
- ½ cup milk I used almond milk.
- ½ cup plain Greek yogurt or sour cream
- 2 ½ cups all-purpose flour See notes for low carb option.
- ½ cup brown sweetener or brown sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Crumb Topping
- ½ cup brown sweetener or brown sugar
- ½ cup all-purpose flour See notes for low carb option.
- 1 teaspoon cinnamon
- 4 tablespoons cold unsalted butter Sliced into cubes.
Icing Glaze
- ¼ cup powdered sweetener
- ½ teaspoon vanilla extract
- 1 teaspoon milk
Instructions
Muffins
- Preheat oven to 350 degrees.
- Grease a muffin tin or add muffin/cupcake liners to the tin.
- Combine the eggs, oil, Greek yogurt (or sour cream), and milk in a large mixing bowl.
- In a separate bowl combine the dry ingredients: flour, brown sweetener, cinnamon, baking soda, and salt.
- Add the dry ingredients to the bowl with the wet. Stir to combine fully, but do not overmix. If you overmix it will result in gritty/tough muffins.
- Scoop 2 ½ tablespoons of batter into each muffin liner.
Crumble Topping
- Add the cold butter, cinnamon, brown sweetener, and flour to a bowl. Use a fork to incorporate the butter and the ingredients until it forms crumbs. This may take a few minutes.
- Sprinkle the crumbs over the muffins.
Baking
- Bake for 20-25 minutes. I like to check in on the muffins around 17 minutes. Ovens bake at varying speeds.
- Upon baking, allow the muffins to cool for 10 minutes. Then transfer the muffins to a wire rack.
Icing
- Combine the ingredients in a small bowl. Drizzle over the muffins.
Notes
- For a low carb substitute, you can use the same amount of King Arthur Keto Wheat Flour noted for all-purpose flour.
- This recipe has not been tested with almond flour, coconut flours, or any other flours that have not been mentioned in this recipe. I recommend you find a recipe that uses those items if that's what you require.
- Using the keto flour reduces the net carbs to 5 per muffin and increases the protein to 19 grams. The other macros remain the same.
- You can use any milk you wish.
- As the muffins rise, you may notice some areas with less crumble topping than others. If it bothers you, you can add more topping as the muffins bake.
- When you lift your spoon, the batter should break and separate easily. If you over-mix the batter, it will result in a smoother and less lumpy batter. The will increase the amount of gluten that develops, which will then prevent the muffin from rising while baking.
- If your muffins sink and do not rise you are likely using old, expired baking soda. Be sure to use fresh.
- Your muffins may also sink if you don't bake them long enough.
- If your crumb topping sinks into the muffins and doesn't stay on top, you used too much butter or the butter wasn't cold.
- If your muffins fall apart, you likely didn't use room-temperature eggs.
Nutrition
Serving: 1muffin | Calories: 243kcal | Carbohydrates: 22g | Protein: 5g | Fat: 16g