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Coffee Cake Muffins Moist and Flavorful Delight

by on September 3, 2025

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Do you love a sweet start to your day? Coffee cake muffins are moist and flavorful, perfect with your morning brew. I’ll share easy steps to create these delightful treats, along with tips for the best texture and taste. Whether you’re a kitchen pro or a newbie, you’ll impress everyone with these muffins. Let’s dive into the ingredients and bring that bakery aroma right to your home!

- 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup brown sugar, tightly packed - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - 1 large egg - ½ cup plain yogurt - ¼ cup milk, preferably whole - ½ cup unsalted butter, melted and allowed to cool slightly - 1 teaspoon pure vanilla extract - ¾ cup chopped walnuts or pecans When making coffee cake muffins, the right balance of ingredients is key. For the dry ingredients, use all-purpose flour. This creates a fluffy base. Both granulated and brown sugar add sweetness and depth. Baking powder and baking soda help the muffins rise. Salt enhances flavor, while ground cinnamon gives a warm spice. For the wet ingredients, I like to add a large egg. This helps bind everything. Plain yogurt keeps the muffins moist and tender. Whole milk adds richness. Melted unsalted butter brings flavor and a nice texture. Don’t forget pure vanilla extract for that lovely aroma. If you want some crunch, add chopped walnuts or pecans. They add great texture and flavor. Each ingredient plays a role in making these muffins moist and delicious. {{ingredient_image_2}} - Preheat oven to 350°F (175°C) - Prepare muffin tin with liners or non-stick spray First, I set my oven to 350°F. This step ensures even baking. While the oven heats, I take my muffin tin and line each cup with paper liners. If I don’t have liners, I spray each cup with non-stick spray. This helps the muffins release easily after baking. - Combine flour, sugars, baking powder, baking soda, salt, and cinnamon In a big bowl, I mix the dry ingredients. I add 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, and ½ cup of brown sugar. Next, I toss in 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. I whisk it all together until it’s well combined and fluffy. - Beat egg and mix with yogurt, milk, melted butter, and vanilla Now, I grab another bowl. I crack one large egg and beat it lightly. Then, I add ½ cup of plain yogurt, ¼ cup of milk, ½ cup of melted butter, and 1 teaspoon of pure vanilla extract. I stir this mixture until it’s smooth and creamy. - Fold wet ingredients into dry ingredients, avoiding overmixing - If desired, fold in chopped nuts Next, I gently pour the wet mixture into the dry ingredients. Using a spatula, I fold them together. I make sure not to overmix; a few lumps are fine. If I want some crunch, I can fold in ¾ cup of chopped walnuts or pecans at this stage. - Fill muffin cups and sprinkle with brown sugar and cinnamon - Bake for 18-20 minutes, then cool I scoop the batter into the prepared muffin cups. I fill them about ¾ full to leave room for rising. For a sweet touch, I sprinkle a little brown sugar and cinnamon on top. I then place the muffin tin in the oven and bake for 18-20 minutes. When they are golden brown, I check with a toothpick. If it comes out clean, they are done. I let them cool in the tin for about 5 minutes before moving them to a wire rack. To get the best texture in your muffins, avoid overmixing the batter. When you mix too much, you make the muffins dense. A few lumps are okay; they mean a light muffin. Use room temperature ingredients like eggs and milk. This helps the batter mix better and rise nicely. Add yogurt and milk for a rich flavor. Yogurt keeps the muffins moist and adds a slight tang. Always cool your melted butter slightly before mixing. Hot butter can cook the egg, which isn’t what we want. Dust your muffins lightly with powdered sugar for a sweet look. Pair them with a dollop of whipped cream for extra delight. Enjoy these treats warm with your favorite coffee or tea. They make a perfect snack or breakfast option! Pro Tips Use Room Temperature Ingredients: Ensure your egg and yogurt are at room temperature for better emulsification, which will result in a lighter muffin texture. Don’t Overmix: Stir until just combined to keep the muffins tender and fluffy. A few lumps are perfectly fine! Customize Your Nuts: Feel free to swap out walnuts or pecans for other nuts or even chocolate chips for a different flavor profile. Store Properly: Keep the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage to maintain freshness. {{image_4}} You can easily change the flavor of your coffee cake muffins. Adding chocolate chips gives a sweet twist. They melt and create gooey pockets of joy. You can also use dried fruits like raisins or cranberries. These add a nice chew and fruity flavor. Just mix them in when you combine the wet and dry ingredients. Nuts can enhance the texture and taste of your muffins. While walnuts or pecans are popular, you can try almonds or hazelnuts too. Chopped nuts bring a lovely crunch. Just fold them in gently to keep the muffins light and fluffy. If you need a gluten-free option, it’s easy to make a swap. Use gluten-free flour instead of all-purpose flour. Make sure to check if it has a binding agent. This helps maintain the muffin's structure. Your muffins will still be moist and tasty. Enjoy your delicious muffins without the gluten! To keep your coffee cake muffins fresh, store them in an airtight container. This keeps them moist and tasty for longer. Place a piece of parchment paper between layers if you stack them. This prevents them from sticking together. If you want to save some muffins for later, freezing is a great choice. Let the muffins cool completely before freezing. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When you want to eat one, just thaw it in the fridge overnight. To reheat your muffins and keep them moist, use the oven. Preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. You can also use a microwave. Heat a muffin for about 15-20 seconds, but cover it with a damp paper towel to keep it from drying out. Enjoy your warm muffins! Yes, you can use whole wheat flour. It adds a nutty flavor and more fiber. Just keep in mind that the muffins may be denser. You might need to adjust liquid for the best texture. Coffee cake muffins last for about 3-5 days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, freeze them. Yes, you can make the batter ahead of time. Store it in the fridge for up to 24 hours. Just remember to stir it lightly before baking. You can use sour cream as a substitute for yogurt. But, you can also use buttermilk or a non-dairy yogurt if you prefer. Each option offers a unique flavor. Yes, you can replace the egg. Use ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). These options will keep your muffins moist. In this blog post, we explored how to make delicious muffins from basic ingredients. We started with the key dry and wet components, then walked through each step from mixing to baking. I shared tips for texture and flavor, along with variations to suit your taste. Storing and reheating methods help keep your muffins fresh. Remember, with a few simple tweaks, you can make this recipe your own and enjoy the results! Now, it's time to bake and enjoy your creation!

Why I Love This Recipe

  1. Delicious Flavor: These muffins perfectly combine the rich taste of coffee cake with the convenience of a muffin, making them an ideal treat for any time of day.
  2. Easy to Make: The recipe is straightforward, requiring simple ingredients and minimal steps, perfect for both novice and experienced bakers.
  3. Versatile: You can easily customize these muffins by adding your favorite nuts, fruits, or even chocolate chips for a personal touch.
  4. Perfect for Sharing: With a dozen muffins made in one batch, they are great for sharing at gatherings, brunches, or simply enjoying with family.

Ingredients

Dry Ingredients

– 1 ½ cups all-purpose flour

– ½ cup granulated sugar

– ½ cup brown sugar, tightly packed

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– 1 teaspoon ground cinnamon

Wet Ingredients

– 1 large egg

– ½ cup plain yogurt

– ¼ cup milk, preferably whole

– ½ cup unsalted butter, melted and allowed to cool slightly

– 1 teaspoon pure vanilla extract

Optional Ingredients

– ¾ cup chopped walnuts or pecans

When making coffee cake muffins, the right balance of ingredients is key. For the dry ingredients, use all-purpose flour. This creates a fluffy base. Both granulated and brown sugar add sweetness and depth. Baking powder and baking soda help the muffins rise. Salt enhances flavor, while ground cinnamon gives a warm spice.

For the wet ingredients, I like to add a large egg. This helps bind everything. Plain yogurt keeps the muffins moist and tender. Whole milk adds richness. Melted unsalted butter brings flavor and a nice texture. Don’t forget pure vanilla extract for that lovely aroma.

If you want some crunch, add chopped walnuts or pecans. They add great texture and flavor. Each ingredient plays a role in making these muffins moist and delicious.

Step-by-Step Instructions

Prepping the Oven and Muffin Tin

– Preheat oven to 350°F (175°C)

– Prepare muffin tin with liners or non-stick spray

First, I set my oven to 350°F. This step ensures even baking. While the oven heats, I take my muffin tin and line each cup with paper liners. If I don’t have liners, I spray each cup with non-stick spray. This helps the muffins release easily after baking.

Mixing Dry Ingredients

– Combine flour, sugars, baking powder, baking soda, salt, and cinnamon

In a big bowl, I mix the dry ingredients. I add 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, and ½ cup of brown sugar. Next, I toss in 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. I whisk it all together until it’s well combined and fluffy.

Preparing Wet Ingredients

– Beat egg and mix with yogurt, milk, melted butter, and vanilla

Now, I grab another bowl. I crack one large egg and beat it lightly. Then, I add ½ cup of plain yogurt, ¼ cup of milk, ½ cup of melted butter, and 1 teaspoon of pure vanilla extract. I stir this mixture until it’s smooth and creamy.

Combining Ingredients

– Fold wet ingredients into dry ingredients, avoiding overmixing

– If desired, fold in chopped nuts

Next, I gently pour the wet mixture into the dry ingredients. Using a spatula, I fold them together. I make sure not to overmix; a few lumps are fine. If I want some crunch, I can fold in ¾ cup of chopped walnuts or pecans at this stage.

Baking the Muffins

– Fill muffin cups and sprinkle with brown sugar and cinnamon

– Bake for 18-20 minutes, then cool

I scoop the batter into the prepared muffin cups. I fill them about ¾ full to leave room for rising. For a sweet touch, I sprinkle a little brown sugar and cinnamon on top. I then place the muffin tin in the oven and bake for 18-20 minutes. When they are golden brown, I check with a toothpick. If it comes out clean, they are done. I let them cool in the tin for about 5 minutes before moving them to a wire rack.

Tips & Tricks

Achieving the Perfect Texture

To get the best texture in your muffins, avoid overmixing the batter. When you mix too much, you make the muffins dense. A few lumps are okay; they mean a light muffin. Use room temperature ingredients like eggs and milk. This helps the batter mix better and rise nicely.

Enhancing Flavor and Moisture

Add yogurt and milk for a rich flavor. Yogurt keeps the muffins moist and adds a slight tang. Always cool your melted butter slightly before mixing. Hot butter can cook the egg, which isn’t what we want.

Serving Suggestions

Dust your muffins lightly with powdered sugar for a sweet look. Pair them with a dollop of whipped cream for extra delight. Enjoy these treats warm with your favorite coffee or tea. They make a perfect snack or breakfast option!

Pro Tips

  1. Use Room Temperature Ingredients: Ensure your egg and yogurt are at room temperature for better emulsification, which will result in a lighter muffin texture.
  2. Don’t Overmix: Stir until just combined to keep the muffins tender and fluffy. A few lumps are perfectly fine!
  3. Customize Your Nuts: Feel free to swap out walnuts or pecans for other nuts or even chocolate chips for a different flavor profile.
  4. Store Properly: Keep the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage to maintain freshness.

Variations

Flavor Additions

You can easily change the flavor of your coffee cake muffins. Adding chocolate chips gives a sweet twist. They melt and create gooey pockets of joy. You can also use dried fruits like raisins or cranberries. These add a nice chew and fruity flavor. Just mix them in when you combine the wet and dry ingredients.

Nut Options

Nuts can enhance the texture and taste of your muffins. While walnuts or pecans are popular, you can try almonds or hazelnuts too. Chopped nuts bring a lovely crunch. Just fold them in gently to keep the muffins light and fluffy.

Gluten-Free Version

If you need a gluten-free option, it’s easy to make a swap. Use gluten-free flour instead of all-purpose flour. Make sure to check if it has a binding agent. This helps maintain the muffin’s structure. Your muffins will still be moist and tasty. Enjoy your delicious muffins without the gluten!

Storage Info

Best Storage Practices

To keep your coffee cake muffins fresh, store them in an airtight container. This keeps them moist and tasty for longer. Place a piece of parchment paper between layers if you stack them. This prevents them from sticking together.

Freezing Muffins

If you want to save some muffins for later, freezing is a great choice. Let the muffins cool completely before freezing. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When you want to eat one, just thaw it in the fridge overnight.

Reheating Tips

To reheat your muffins and keep them moist, use the oven. Preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. You can also use a microwave. Heat a muffin for about 15-20 seconds, but cover it with a damp paper towel to keep it from drying out. Enjoy your warm muffins!

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour. It adds a nutty flavor and more fiber. Just keep in mind that the muffins may be denser. You might need to adjust liquid for the best texture.

How long do coffee cake muffins last?

Coffee cake muffins last for about 3-5 days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, freeze them.

Can I make the batter ahead of time?

Yes, you can make the batter ahead of time. Store it in the fridge for up to 24 hours. Just remember to stir it lightly before baking.

What can I substitute for yogurt?

You can use sour cream as a substitute for yogurt. But, you can also use buttermilk or a non-dairy yogurt if you prefer. Each option offers a unique flavor.

Can I replace the egg in this recipe?

Yes, you can replace the egg. Use ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). These options will keep your muffins moist.

In this blog post, we explored how to make delicious muffins from basic ingredients. We started with the key dry and wet components, then walked through each step from mixing to baking. I shared tips for texture and flavor, along with variations to suit your taste. Storing and reheating methods help keep your muffins fresh. Remember, with a few simple tweaks, you can make this recipe your own and enjoy the results! Now, it’s time to bake and enjoy your creatio

- 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup brown sugar, tightly packed - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - 1 large egg - ½ cup plain yogurt - ¼ cup milk, preferably whole - ½ cup unsalted butter, melted and allowed to cool slightly - 1 teaspoon pure vanilla extract - ¾ cup chopped walnuts or pecans When making coffee cake muffins, the right balance of ingredients is key. For the dry ingredients, use all-purpose flour. This creates a fluffy base. Both granulated and brown sugar add sweetness and depth. Baking powder and baking soda help the muffins rise. Salt enhances flavor, while ground cinnamon gives a warm spice. For the wet ingredients, I like to add a large egg. This helps bind everything. Plain yogurt keeps the muffins moist and tender. Whole milk adds richness. Melted unsalted butter brings flavor and a nice texture. Don’t forget pure vanilla extract for that lovely aroma. If you want some crunch, add chopped walnuts or pecans. They add great texture and flavor. Each ingredient plays a role in making these muffins moist and delicious. {{ingredient_image_2}} - Preheat oven to 350°F (175°C) - Prepare muffin tin with liners or non-stick spray First, I set my oven to 350°F. This step ensures even baking. While the oven heats, I take my muffin tin and line each cup with paper liners. If I don’t have liners, I spray each cup with non-stick spray. This helps the muffins release easily after baking. - Combine flour, sugars, baking powder, baking soda, salt, and cinnamon In a big bowl, I mix the dry ingredients. I add 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, and ½ cup of brown sugar. Next, I toss in 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. I whisk it all together until it’s well combined and fluffy. - Beat egg and mix with yogurt, milk, melted butter, and vanilla Now, I grab another bowl. I crack one large egg and beat it lightly. Then, I add ½ cup of plain yogurt, ¼ cup of milk, ½ cup of melted butter, and 1 teaspoon of pure vanilla extract. I stir this mixture until it’s smooth and creamy. - Fold wet ingredients into dry ingredients, avoiding overmixing - If desired, fold in chopped nuts Next, I gently pour the wet mixture into the dry ingredients. Using a spatula, I fold them together. I make sure not to overmix; a few lumps are fine. If I want some crunch, I can fold in ¾ cup of chopped walnuts or pecans at this stage. - Fill muffin cups and sprinkle with brown sugar and cinnamon - Bake for 18-20 minutes, then cool I scoop the batter into the prepared muffin cups. I fill them about ¾ full to leave room for rising. For a sweet touch, I sprinkle a little brown sugar and cinnamon on top. I then place the muffin tin in the oven and bake for 18-20 minutes. When they are golden brown, I check with a toothpick. If it comes out clean, they are done. I let them cool in the tin for about 5 minutes before moving them to a wire rack. To get the best texture in your muffins, avoid overmixing the batter. When you mix too much, you make the muffins dense. A few lumps are okay; they mean a light muffin. Use room temperature ingredients like eggs and milk. This helps the batter mix better and rise nicely. Add yogurt and milk for a rich flavor. Yogurt keeps the muffins moist and adds a slight tang. Always cool your melted butter slightly before mixing. Hot butter can cook the egg, which isn’t what we want. Dust your muffins lightly with powdered sugar for a sweet look. Pair them with a dollop of whipped cream for extra delight. Enjoy these treats warm with your favorite coffee or tea. They make a perfect snack or breakfast option! Pro Tips Use Room Temperature Ingredients: Ensure your egg and yogurt are at room temperature for better emulsification, which will result in a lighter muffin texture. Don’t Overmix: Stir until just combined to keep the muffins tender and fluffy. A few lumps are perfectly fine! Customize Your Nuts: Feel free to swap out walnuts or pecans for other nuts or even chocolate chips for a different flavor profile. Store Properly: Keep the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage to maintain freshness. {{image_4}} You can easily change the flavor of your coffee cake muffins. Adding chocolate chips gives a sweet twist. They melt and create gooey pockets of joy. You can also use dried fruits like raisins or cranberries. These add a nice chew and fruity flavor. Just mix them in when you combine the wet and dry ingredients. Nuts can enhance the texture and taste of your muffins. While walnuts or pecans are popular, you can try almonds or hazelnuts too. Chopped nuts bring a lovely crunch. Just fold them in gently to keep the muffins light and fluffy. If you need a gluten-free option, it’s easy to make a swap. Use gluten-free flour instead of all-purpose flour. Make sure to check if it has a binding agent. This helps maintain the muffin's structure. Your muffins will still be moist and tasty. Enjoy your delicious muffins without the gluten! To keep your coffee cake muffins fresh, store them in an airtight container. This keeps them moist and tasty for longer. Place a piece of parchment paper between layers if you stack them. This prevents them from sticking together. If you want to save some muffins for later, freezing is a great choice. Let the muffins cool completely before freezing. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When you want to eat one, just thaw it in the fridge overnight. To reheat your muffins and keep them moist, use the oven. Preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. You can also use a microwave. Heat a muffin for about 15-20 seconds, but cover it with a damp paper towel to keep it from drying out. Enjoy your warm muffins! Yes, you can use whole wheat flour. It adds a nutty flavor and more fiber. Just keep in mind that the muffins may be denser. You might need to adjust liquid for the best texture. Coffee cake muffins last for about 3-5 days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, freeze them. Yes, you can make the batter ahead of time. Store it in the fridge for up to 24 hours. Just remember to stir it lightly before baking. You can use sour cream as a substitute for yogurt. But, you can also use buttermilk or a non-dairy yogurt if you prefer. Each option offers a unique flavor. Yes, you can replace the egg. Use ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). These options will keep your muffins moist. In this blog post, we explored how to make delicious muffins from basic ingredients. We started with the key dry and wet components, then walked through each step from mixing to baking. I shared tips for texture and flavor, along with variations to suit your taste. Storing and reheating methods help keep your muffins fresh. Remember, with a few simple tweaks, you can make this recipe your own and enjoy the results! Now, it's time to bake and enjoy your creation!

Coffee Cake Muffins Delight

Delicious coffee cake muffins perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar, tightly packed
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large egg, at room temperature
  • 0.5 cups plain yogurt
  • 0.25 cups milk, preferably whole
  • 0.5 cups unsalted butter, melted and allowed to cool slightly
  • 1 teaspoon pure vanilla extract
  • 0.75 cups chopped walnuts or pecans (optional, for texture)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with non-stick spray.
  • In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk together until the mixture is uniform and well blended.
  • In a separate bowl, crack the egg and beat it lightly. Add the yogurt, milk, melted butter, and vanilla extract. Stir until everything is thoroughly combined and smooth.
  • Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until the mixture is just combined; it’s perfectly fine if a few lumps remain. Avoid overmixing for the best texture.
  • If desired, gently fold in the chopped walnuts or pecans to add a delightful crunch to your muffins.
  • Using a spoon or a scoop, distribute the muffin batter evenly among the prepared muffin cups, filling each about ¾ full to allow for rising.
  • For a sweet finishing touch, sprinkle a small amount of additional brown sugar and a dash of cinnamon over each muffin before placing them in the oven.
  • Bake in the preheated oven for about 18-20 minutes. The muffins should turn a light golden brown, and a toothpick inserted into the center should come out clean when they are done.
  • Once baked, let the muffins cool in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Serve warm, optionally dusted with powdered sugar or with whipped cream.
Keyword breakfast, coffee cake, muffins

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