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Bakery-Style Coffee Cake Muffins

Fluffy and sweet, these Bakery-Style Coffee Cake Muffins are perfect for a cozy breakfast or a delightful afternoon snack with coffee.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs
  • 1 cup buttermilk Or a substitute using milk with vinegar or lemon juice
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Topping Ingredients
  • 1/2 cup brown sugar For topping
  • 1/2 cup chopped nuts Optional for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray it with cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, cream together the room temperature butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs, one at a time, mixing well after each addition.
  5. Gradually add the dry mixture into the wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  6. In a small bowl, mix the brown sugar and chopped nuts together for the topping.
Baking
  1. Spoon the muffin batter into the prepared muffin tins, filling each cup about two-thirds full, and sprinkle the topping mixture on each muffin.
  2. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.

Notes

To store, keep muffins in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to three months. Reheat in the microwave or oven for best results.