These Coffee Cake Muffins are eggless, moist, buttery, rich, and delicious. They have a cinnamon sugar swirl and are topped with buttery streusel. They will make your breakfast or brunch very special!
Making these Eggless Coffee Cake Muffins is beyond easy and requires only pantry staples. The recipe is simple, does not require an electric mixer, and makes irresistible muffins that work as a special treat!
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About Coffee Cake Muffins
The muffins are called coffee cake muffins because, traditionally, they are served with coffee. Some might think that coffee will be an ingredient in this recipe, but that is not true!
And if you don’t drink coffee, no worries! These muffins can be enjoyed with milk, tea, or as is.
But if you are interested in coffee-flavored desserts, check out Eggless Coffee and Walnut Cake, Almond Coffee Cake (Eggless), and Coffee Cupcakes (Eggless).
I have also posted Eggless Coffee Cake, which does not contain coffee but is moist, buttery, and has a crunchy streusel top.
Returning to these muffins, they are packed with cinnamon sugar flavor. Coffee Cake muffins are buttery, moist, and topped with buttery brown sugar streusel.
The recipe is simple and requires a few ingredients. Making the batter is quick, and you do not need an electric mixer!
Why You Will Love These Muffins
- Coffee Cake Muffins are buttery and moist with soft crumbs.
- They are packed with cinnamon sugar flavor.
- The muffins are topped with buttery brown sugar streusel.
- The recipe is easy to follow and has a few ingredients.
- These muffins are eggless, and the recipe requires no egg replacements.
- Coffee Cake Muffins are perfect for breakfast, brunch, or mid-day snacks.
Ingredients and Notes
Muffins
- All-Purpose Flour: I used unbleached all-purpose flour to make these coffee cake muffins, and I recommend using the same.
- Baking Powder: Baking powder is essential for the tall and fluffy muffins.
- Salt: Salt provides the contrast and elevates the other flavors.
- Butter: For the recipe, use unsalted and melted butter. If you use salted butter, skip adding salt.
- Sugar: I used granulated sugar, but you can use light brown sugar if you prefer.
- Sour Cream: Sour cream is traditionally used to make coffee cake, and I also like to use it for muffins. But you can use whole milk yogurt if you do not have sour cream.
- Milk: Use whole or 2% milk, but not fat-free milk.
- Vanilla: Use pure vanilla extract for the best flavor.
Cinnamon Swirl
- Dark Brown Sugar: For cinnamon swirl, instead of dark brown sugar, you can use light brown or granulated sugar.
- Ground Cinnamon: If you like more cinnamon flavor, add a bit more ground cinnamon than what is mentioned in the recipe.
- Salt: I like to add a pinch of salt to balance the flavors. But you can skip it.
Streusel Topping
- All-Purpose Flour: Again, I use unbleached flour and recommend the same.
- Brown Sugar: You can use dark or light brown sugar.
- Ground Cinnamon: Cinnamon makes this buttery streusel flavorful and comforting.
- Butter: Use unsalted and melted butter for this topping.
How To Make Coffee Cake Muffins
Preparations
- Preheat the oven to 425°F (220°C).
- Line the muffin pan with paper liners and lightly grease with non-stick spray. Set aside.
Making The Cinnamon Swirl
- Combine brown sugar, ground cinnamon, and a pinch of salt in a small bowl and set aside.
Preparing The Streusel Topping
- Combine flour, brown sugar, and cinnamon in a bowl.
- Add butter and mix until the mixture clumps together.
- Set aside.
Making The Eggless Coffee Cake Muffins
- Add flour, baking powder, and salt in a medium bowl and whisk until well combined.
- In a large bowl, add melted butter, sugar, and sour cream.
- Whisk until well combined.
- Add milk and vanilla and mix together until the mixture is smooth.
- Add flour mixture to the wet and gently mix until everything is well incorporated.
- Do not overmix.
- Drop 2 tablespoons or a large spoonful of batter into the prepared muffin tins, filling them about ½ of the way.
- Drop a large spoonful of the cinnamon sugar mixture over the bottom layer of the batter.
- Top the brown sugar mixture with the remaining muffin batter to fill the muffins up about ¾ of a way.
- Be careful here, and do not fill the batter all the way to the top.
- Finally, top each muffin with a large spoonful of streusel topping, gently pressing into the top of the muffin batter so it sticks.
- Bake the muffins for 5 minutes at 425°F (220°C).
- Then, turn the oven down to 350°F (180°C) and bake for an additional 14-16 minutes, or until a skewer inserted in the center comes out clean.
- Remove from the oven and allow the muffins to cool completely before serving.
Storing Suggestions
Eggless Coffee Cake Muffins stay well at room temperature, tightly covered, for 3-4 days.
You can refrigerate the leftover muffins for up to a week. Allow them to come to room temperature before serving. Or, microwave the refrigerated muffins for 15-20 seconds and enjoy!
Baking Tips For Coffee Cake Muffins
Measuring: Use a kitchen scale if you have one to measure the ingredients for the best results.
Butter For The Streusel: Use melted or softened to room temperature butter to make the topping.
Sugar For The Streusel: I have used dark brown sugar to make the streusel, but you can also use light brown or white sugar. However, the color of the streusel will be different.
Sour Cream: If you do not have sour cream, use the same amount of whole milk yogurt.
Mixing The Batter: Do not overmix the batter to get soft and tender coffee cake muffins.
FAQ For Coffee Cake Muffins
While mixing dry ingredients into wet, do not overmix. Overmixing the batter develops gluten, destroys air bubbles, and ruins the fluffy texture, which results in dry, dense, and hard muffins.
To ensure the light and fluffy muffins, mix dry and wet ingredients until just combined and no more dry flour is visible. Also, measuring the ingredients correctly is essential. Use the kitchen scale for the best results.
Sometimes, even if we use paper liners to make muffins, they still stick to the liners; removing them is hard. To avoid this, grease the paper liners with oil or melted butter before pouring the batter into them. If you add the batter directly into the muffin tins, make sure to grease them well.
More Eggless Muffins
You May Like More Eggless Baked Goods
Recipe Card
Coffee Cake Muffins (Eggless)
Ingredients
- 1½ cups (180g) all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoon (85g) unsalted melted butter
- ¾ cup (150g) granulated sugar
- ½ cup (120g) sour cream
- ½ cup (120ml) milk
- 1 teaspoon vanilla
For Cinnamon Swirl
- ¼ cup (50g) brown sugar
- 1½ teaspoon ground cinnamon
- A pinch of salt
For Streusel Topping
- ½ cup (60g) all-purpose flour
- ¼ cup (50g) brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoon (57g) butter softened to room temperature
Instructions
- Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease with non-stick spray. Set aside.
Making Cinnamon Swirl
- Combine brown sugar, ground cinnamon, and a pinch of salt in a small bowl and set aside.
Making The Streusel Topping
- Combine flour, brown sugar, and cinnamon in a bowl. Add butter and mix until the mixture clumps together. Set aside.
Baking The Muffins
- Add flour, baking powder, and salt in a medium bowl and whisk until well combined.
- In a large bowl, add melted butter, sugar, and sour cream. Whisk until well combined.
- Add milk and vanilla and mix together until the mixture is smooth.
- Add flour mixture to the wet and gently mix until everything is well incorporated. Do not overmix.
- Drop 2 tablespoons or a large spoonful of batter into the prepared muffin tins, filling them about ½ of the way.
- Drop a large spoonful of the cinnamon-sugar mixture over the bottom layer of the batter. Top the brown sugar mixture with the remaining muffin batter to fill the muffins up about ¾ of a way. Be careful here, and do not fill the batter all the way to the top.
- Finally, top each muffin with a large spoonful of streusel topping, gently pressing into the top of the muffin batter so it sticks.
- Bake the muffins for 5 minutes at 425°F (220°C). Then turn the oven down to 350°F (180°C) and bake for an additional 14-16 minutes, or until a skewer inserted in the center comes out clean.
- Remove from the oven and allow the muffins to cool completely before serving.
Storing Suggestions
- Eggless Coffee Cake Muffins stay well at room temperature, tightly covered, for 3-4 days.
- You can refrigerate the leftover muffins for up to a week. Allow them to come to room temperature before serving. Or, microwave the refrigerated muffins for 15-20 seconds and enjoy!
Notes
- Measuring: Use a kitchen scale if you have one to measure the ingredients for the best results.
- Butter For The Streusel: Use melted or softened to room temperature butter to make the topping.
- Sugar For The Streusel: I have used dark brown sugar to make the streusel, but you can also use light brown or white sugar. However, the color of the streusel will be different.
- Sour Cream: If you do not have sour cream, use the same amount of whole milk yogurt.
- Mixing The Batter: Do not overmix the batter to get soft and tender coffee cake muffins.
Thanks for coming! Let me know what you think.