Coffee Cake Muffins with Cinnamon Streusel

These delicious muffins are inspired by a coffee cake. Even though the name of the cake is “coffee cake”, it doesn’t necessarily means that has coffee in the cake itself. The cake can be served with coffee or tea at breakfast or for an afternoon snack.

The first time I baked them, I was so happy with the results. The muffins turned out very moist and soft and the streusel a little bit crunchy. I didn’t drizzle any glaze on top. I prefer to leave the muffins with only streusel on top. My husband loved the muffins. He is not a sweet tooth person, and he ate 2 muffins at once. So I know that the muffins are not too sweet. And my son wants to eat just the muffin top, because of the streusel of course, he is only a little boy, LOL!

Well, I’m not telling you how many I had at once, because I will be embarrassed hahaha 😂.

Check out the recipe. I’m sure you will love these coffee cake muffins 😘.

Fabi 😍

Ingredients muffins:

1 1/2 cup (180 grams) self-rising flour

1 cup (200 grams) unrefined sugar

2 large eggs at room temperature

1/3 cup (90 ml) canola oil

1/2 cup (120 ml) milk

1/3 cup (75 grams) sour cream

1/4 teaspoon salt

1/2 teaspoon cinnamon

Streusel:

1/2 cup (60 grams) all-purpose flour

1/4 cup (55 grams) dark brown sugar (you can use light brown sugar if you prefer)

5 tablespoon (70 grams) butter at room temperature

1 1/2 teaspoon cinnamon

Instructions:

* Make the streusel first:

• In a small bowl, add all ingredients and mix well with a fork until they resemble a coarse meal. Set aside.

• Line a standard muffin tin with 12 paper liners.
• Preheat oven to 350F/180C.
• In a large bowl, add the eggs and slightly beat using a whisk.

• Add oil, sour cream, milk, salt and whisk well.

• Add sugar and whisk again.

• Add flour and cinnamon and stir with a wooden spoon just until all ingredients have been incorporated.

• Fill muffin tins 3/4 of the way.

• Top with streusel.

• Bake for 20-22 minutes or until toothpick inserted comes out clean.

• Let them cool 5 minutes in muffin tin before removing.

**Take a closer look at this streusel 😋:

** Sooooo good…Moist and delicious!!!!

** Serve warm with coffee or tea.

*Enjoy!

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 😊.

• Servings: 12 standard muffins
• Time: 40 minutes
• Difficulty: easy
• Print

Ingredients muffins:

1 1/2 cup (180 grams) self-rising flour

1 cup (200 grams) unrefined sugar

2 large eggs at room temperature

1/3 cup (90 ml) canola oil

1/2 cup (120 ml) milk

1/3 cup (75 grams) sour cream

1/4 teaspoon salt

1/2 teaspoon cinnamon

Streusel:

1/2 cup (60 grams) all-purpose flour

1/4 cup (55 grams) dark brown sugar (you can use light brown sugar if you prefer)

5 tablespoon (70 grams) butter at room temperature

1 1/2 teaspoon cinnamon

Instructions:

* Make the streusel first:

* In a small bowl, add all ingredients and mix well with a fork until they resemble a coarse meal. Set aside.

* Line a standard muffin tin with 12 paper liners.

* Preheat oven to 350F/180C.

* In a large bowl, add the eggs and slightly beat using a whisk.

* Add oil, sour cream, milk, salt and whisk well.

* Add sugar and whisk.

* Add flour and cinnamon and stir with a wooden spoon just until all ingredients have been incorporated.

* Fill muffin tins 3/4 of the way.

* Top with streusel.

* Bake for 20-22 minutes or until toothpick inserted comes out clean.

* Let them cool 5 minutes in muffin tin before removing.

* Serve warm with coffee or tea.

* Enjoy!

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