Coffee Cake 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.

Yield: Makes 12 muffins
Recipe from MyRecipes

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  • 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)


  1. 1. Preheat oven to 350°. Line a muffin pan with paper baking cups.
  2. 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. 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. 4. Divide batter evenly among baking cups, filling each about three-quarters full. Sprinkle evenly with reserved streusel topping.
  5. 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.
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