These easy Coffee Cake Muffins are perfect for brunch, breakfast, or as a food gift. No need to fight over the biggest slice; all of these walnut-studded cinnamon muffins are equally-sized and over-the-top delicious.

Coffee cake muffins in a basket on a wooden serving tray.

If you like the cinnamon streusel that comes on top of fruit pies and crisps, you’ll love these walnut-spiked muffins.

The batter itself is swirled with cinnamon and ginger, and then the streusel stars in the middle and as a topping on the muffins. That way, you get to enjoy the crunchy nuts, warm cinnamon, and sweet brown sugar in different spots for layer upon layer of flavor.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Coffee Cake Muffins Recipe

Recipe ingredients

Labeled ingredients for coffee cake muffins.

Ingredient notes

  • Butter: You’ll need 9 tablespoons total; 4 cold to cut into the streusel mixture, plus 5 softened for the cake batter. Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
  • Walnuts: The nutty flavor and crunchiness makes the streusel irresistible. Pecans would also work wonderfully.
  • Sour cream: In addition to the butter and oil, 1 cup of sour cream is key to score a super-tender and moist cake texture. Full-fat plain Greek yogurt can also do the trick.

Step-by-step instructions

  1. Preheat oven to 350 degrees. Line muffin cups with paper liners and coat with nonstick spray. To make the topping, in a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; set topping aside.
A bowl of streusel topping.
  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside. In another bowl, beat sugar, butter, and oil, until light and fluffy. Beat in eggs, one at a time, until incorporated. 
A bowl of dry ingredients next to a bowl of batter with a whisk in it.
  1. Stir in sour cream. Add to flour mixture and stir just until moistened. Batter should be lumpy.
Coffee cake muffin batter in a glass mixing bowl with a wooden spoon.
  1. Spoon half of the batter into the prepared muffin cups, filling each one-third full. Top with half of the topping, the remaining batter, and the remaining topping. 
Twelve coffee cake muffins before being baked in a muffin tin.
  1. Bake until golden and a wooden toothpick inserted in center comes out clean, about 25 minutes. Cool in muffin cups on a wire rack for 5 minutes.
Twelve coffee cake muffins on a cooling rack.

Recipe tips and variations

  • Yield: This recipe makes 16 regular-sized muffins, ideal for a breakfast buffet, a weekday breakfast with yogurt or eggs, or in a basket as a food gift for a host, new parent, or neighbor.
  • Storage: Store these muffins at room temperature for 2 to 3 days.
  • Freezer: Coffee cake muffins can be cooled, wrapped in 2 layers of plastic, and frozen for up to 3 months. Thaw at room temperature.
  • Mix-ins: Stir dried cranberries, raisins, or more nuts into the batter before layering with the streusel topping.
Two coffee cake muffins on a plate next to a cup of coffee and a cup of orange juice.

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Coffee cake muffins in a basket on a wooden serving tray.

Coffee Cake Muffins

These easy Coffee Cake Muffins are perfect for brunch, breakfast, or as a food gift. No need to fight over the biggest slice; all of these walnut-studded cinnamon muffins are equally-sized and over-the-top delicious.
5 from 3 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 16 muffins
Course Dessert
Cuisine American
Calories 301

Ingredients 

For the topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter (see note 1)
  • 4 tablespoons walnuts chopped (see note 2)

For the muffins:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon Salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup granulated sugar
  • 5 tablespoons butter softened
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 cup sour cream (see note 3)

Instructions 

  • Preheat oven to 350 degrees. Line muffin cups with paper liners and coat with nonstick spray.
  • To make the topping, in a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; set topping aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another bowl, beat sugar, butter, and oil, until light and fluffy. Beat in eggs, one at a time, until incorporated. 
  • Stir in sour cream. Add to flour mixture and stir just until moistened. Batter should be lumpy.
  • Spoon half of the batter into the prepared muffin cups, filling each one-third full. Top with half of the topping, the remaining batter, and the remaining topping. 
  • Bake until golden and a wooden toothpick inserted in center comes out clean, about 25 minutes. Cool in muffin cups on a wire rack for 5 minutes.

Notes

  1. Butter: You’ll need 9 tablespoons total; 4 cold to cut into the streusel mixture, plus 5 softened for the cake batter. Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
  2. Walnuts: The nutty flavor and crunchiness makes the streusel irresistible. Pecans would also work wonderfully.
  3. Sour cream: In addition to the butter and oil, 1 cup of sour cream is key to score a super-tender and moist cake texture. Full-fat plain Greek yogurt can also do the trick.
  4. Yield: This recipe makes 16 regular-sized muffins, ideal for a breakfast buffet, a weekday breakfast with yogurt or eggs, or in a basket as a food gift for a host, new parent, or neighbor.
  5. Storage: Store these muffins at room temperature for 2 to 3 days.
  6. Freezer: Morning Glory Muffins can be cooled, wrapped in 2 layers of plastic, and frozen for up to 3 months. Thaw at room temperature.
  7. Mix-ins: Stir dried cranberries, raisins, or more nuts into the batter before layering with the streusel topping.

Nutrition

Serving: 1muffinCalories: 301kcalCarbohydrates: 37gProtein: 4gFat: 16gSaturated Fat: 10gTrans Fat: 1gCholesterol: 45mgSodium: 183mgPotassium: 74mgFiber: 1gSugar: 20gVitamin A: 317IUVitamin C: 1mgCalcium: 64mgIron: 1mg
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Meggan Hill

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Comments

  1. I have 2 questions. First is can I dub almond flower for all purpose? Second is could apples be added to the batter somehow?
    Marlene

    1. Hi Marlene! I haven’t tried this recipe with almond flour. Looking at other recipes it looks like they also use Tapioca or Coconut flour in addition to the almond flour, which makes me think the almond flour may be too dense to substitute 1 to 1. Apples would be delicious in this! I haven’t tried that either with this recipe, but I would fold in some peeled and cubed apples after mixing in the flour mixture in step 4. Sorry, and I hope this helps! – Meggan

  2. Hello Meggan! Merry Christmas (nearly)!!

    I always used to think ‘coffee cake’ was actual coffee flavoured. In the UK we have ‘coffee and walnut cake’ which is a delicious coffee flavoured cake with walnuts and a coffee frosting.

    Very popular and delicious, but these muffins sound absolutely delicious too – and really easy.

    I may just be making a batch of these this Christmas! :-)
    P.S. I was thinking of you the other day. I think Benjamin will soon fit in the shorts and t-shirt you got him!!! When we wear them for the first time, I’ll send you a photo xx