Coffee Cake Muffins: The Perfect Holiday Breakfast

I rarely bake muffins, and almost never eat them.  I don’t know about you, but I find them to be either heavy and tasteless or cloyingly sweet. Worst of all? The flavors are almost always uninspired.

Well, I’d like to introduce you to the muffin of my dreams — and yours, too:


When I came across these lovely coffee cake muffins a while back I was skeptical, to say the least. Sure they looked great — what, with their mile-high topping and promise of deliciousness. But the test was in the taste.

And I am here to say that these muffins deliver the goods. Buttery, perfect crumb topping — and plenty of it. And a moist and tender cake that can stand on its own. And they are super duper easy, too — even for a beginner baker!



Our family spends every Thanksgiving morning watching the Macy’s parade and enjoying a special breakfast. This will be the first time muffins make an appearance, and I know that they will be a big hit — and a perfect way to start the holiday!

Or a Tuesday (seriously, don’t wait!).

Note: I’ve included instructions here for parchment paper liners. You can use traditional muffin liners but I like these as their higher sides help contain the crumb topping, and believe me, you don’t want to miss a crumb. Even better? Because parchment paper is non-stick, the liners peel away cleanly without taking any precious cake with them.



Coffee Cake Muffins

from Damn Delicious


For the crumb topping:
1/3 c. sugar
1/3 c. light brown sugar
1 t. cinnamon
1/4 t. salt
1/2 c. (8 T., or 1 stick) unsalted butter, melted
1 1/2 c. flour

For the muffins:
1 1/2 c. flour
1/2 c. light brown sugar
2 t. baking powder
1 t. cinnamon
1/4 t. baking soda
1/4 t. salt
2 eggs
3/4 c. milk
1/3 c. canola oil


1. Pre-heat oven to 375 – line a 12-cup muffin tin with liners or make your own parchment liners: Cut (12) 5″ squares of parchment paper. Take one square and center it over a small glass or cup. Slide your hand down the sides of the cup, pleating the paper and forming your liner. Parchment paper is nice and sturdy and will easily hold its shape.

2. Make the crumb topping: Line a baking sheet with parchment paper. Combine sugars, cinnamon and salt in a medium bowl. Mix in the melted butter, followed by the flour, stirring till well combined. Spread mixture out onto your prepared baking sheet; let dry till ready to use.

3. Make the muffins: Place flour, sugar, baking powder, cinnamon, baking soda and salt in a large bowl. In a medium bowl lightly whisk eggs, followed by milk and canola oil. Pour over dry ingredients and stir just until evenly combined.

4. Scoop batter into your prepared muffin tin. Sprinkle with crumb topping, pressing gently into the batter. Bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Let muffins cool, in tin, on a wire rack for 10 minutes before serving.

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Article Posted 3 years Ago

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