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Coffee Cake Muffins

Yield Makes 12 muffins
Topped with a crumbly streusel like their namesake, these melt-in-your-mouth muffins received our Test Kitchen's highest rating.Prep: 10 minutes; Bake: 20 minutes; Cool: 10 minutes.


  • 2 1/2 cups all-purpose flour, divided
  • 1/2 cup firmly packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon, divided
  • 14 tablespoons unsalted butter, cut into pieces, softened and divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature*
  • 3/4 cup milk
  • 1/2 teaspoon vanilla extract
  • Powdered sugar (optional)

How to Make It

  1. Preheat oven to 350°. Line a muffin pan with paper baking cups.

  2. Combine 1/2 cup flour, light brown sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in 4 tablespoons butter with a pastry blender until streusel is crumbly; set aside.

  3. Sift together remaining 2 cups flour, remaining 1 teaspoon cinnamon, baking powder, and kosher salt in a medium bowl. Mix sugar and remaining 10 tablespoons butter in a separate bowl at medium speed with an electric mixer until well combined. Beat eggs, 1 at a time, into butter mixture until blended. Add flour mixture alternately with milk, mixing until smooth. Add vanilla, and mix well.

  4. Divide batter evenly among baking cups, filling each about three-quarters full. Sprinkle evenly with reserved streusel topping.

  5. Bake at 350° for 20 to 25 minutes or until springy and a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Dust with powdered sugar before serving, if desired.

  6. *Remove eggs from refrigerator, and place in a bowl for 30 minutes.