Coffee Cake Muffins

Coffee Cake Muffin

Martha Stewart has a lot of great recipes in the many books that she has put out and there are a few that I go back to time and again. One of them is for a New York Crumb Cake, a coffee cake that is loaded with deliciously spiced streusel topping. I am a big fan of coffee cakes in general (who doesn’t like streusel?) and, after trying several other coffee cake recipes she’s done, I have to say that Martha definitely knows what she is doing in the coffee cake department.

A big picture of little streusel-topped cakes popped out at me when I was paging through my copy of Martha Stewart Cupcakes. They’re listed in the book under the name Streusel Cupcakes. I didn’t need any urging to try the recipe out. It was good, but reminded me more of coffee cake than of cupcakes. So, after trying a few different batches, I made some very slight changes and rechristened these Coffee Cake Muffins. These are single-serving coffee cakes that are perfect for big brunches or other gatherings of streusel-loving coffee cake fans.

The cakes are fantastic little coffee cakes. They have a moist, muffin-like texture and tons of streusel. The streusel is made with brown sugar and has quite a bit of flour in it, when compared with other streusel topping recipes. This gives it a lot of structure, so it forms nice, big crumbs on top of the cake. It bakes up to be slightly crunchy, providing a nice contrast to the rest of the cake in texture, as well as in color. A little bit of vanilla glaze on top adds some extra sweetness and gives them a nice finished look

Coffee Cake MuffinsSingle Serving Coffee Cake, with bite

Coffee Cake Muffins (or Single Serving Coffee Cakes)
Streusel Topping
1/2 cup + 2 tbsp butter, room temperature
1 cup brown sugar
1 tbsp ground cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
2 1/4 cups all purpose flour

Coffee Cake Muffins
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, room temperature
1 cup sugar
3 large eggs
2 tsp vanilla extract
1 1/4 cups buttermilk

Preheat oven to 350F. Line 24 muffin cups with paper liners.
Prepare the streusel first. In a large bowl, cream together butter and brown sugar until light. Beat in ground cinnamon, salt and vanilla. Working at a low speed, blend on the flour slowly until it all has been incorporated. Mixture should look sandy and coarse.

Prepare the cake batter. In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by vanilla extract. Working in two or three additions, alternate mixing in some of the flour mixture and some of the buttermilk, ending with an addition of the flour. Mix only until everything is just combined and no streaks of dry ingredients remain.

Fill each of the muffin cups a bit less than half way up. Top each with a small handful of streusel. Divide remaining batter evenly over the muffin cups. Top each with a generous handful of streusel. If you squeeze the streusel tightly in your hand before placing it on the muffins, it will form nice clumps. Be sure to use all the streusel.
Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean and the streusel is lightly browned.
Carefully remove from muffin tin and cool completely on a wire rack before icing. Allow icing to set before storing.

Makes 24 coffee cakes

Vanilla Glaze

1 cup confectioners’ sugar
2 tbsp milk
1 tsp vanilla extract

Whisk all ingredients together in a small bowl. Drizzle over completely cooled cupcakes.

21 comments

  1. I loved eating these muffins when I was small, the ones from Costco. They look even better than Costco’s.

  2. I like cake with coffee flavor! Your muffins look so tempting for me!

  3. That streusel with the glaze has reeled me in!

  4. The streusel topping is my favorite part of a coffee cake- these muffins look yummy!

  5. Yum! Those look great and the streusel topping looks fantastic!

  6. This recipe appeals to me because it looks amazing AND I have all the ingredients on hand.

  7. I love adding streusel to muffins, your muffins look SO good with all the crunchy goodness!

  8. These would be nice for freezing in individual servings. I am adding them to my cupcake file!

  9. Oooh I love Martha Stewart’s coffee cake, but now I totally want to try them in muffin form. So delicious!

  10. These look so tasty, I definitely want to try these!

  11. I’ve tried many coffee cake recipes but Martha Stewart’s is my favorite! These muffins are so cute! The more crumb, the better!

  12. I love the New York Crumb Cake, so I’m sure these will be a hit as well–thanks for sharing this idea for single-serving goodness!

  13. I made these muffins two days ago, and it is a fabulous muffin! Just ate one for lunch ten minutes ago, and I swear they get better with age… Thanks for a new favorite recipe!!

  14. hi. i would like to make these but I can’t seem to find where the coffee goes in the recipe. It’s not even in the list of ingredients. thanks. :)

  15. Love how you turned these into muffins! They look so good.

  16. Anne, I think it might be called coffee cake muffins because they taste good with coffee. That’s my guess. The streusel topping makes it really sweet and coffee and sugar are good together. Correct me if I’m wrong. :)

  17. I love streusel!
    what exactly constitues a “coffee cake”? is there like a general definition and something that all coffee cakes must have in common to be called that?

    Also, can this be made just with whole wheat flour?

    Thanks!

  18. Tried this and its the perfect coffeecake….and so easy to prepare.

  19. I never thought of making coffee cake into muffins. I love it! I use muffins when I go to work in the morning so this will be a huge treat!

  20. I have made this recipe and LOVE it! My husband has determined that there is no reason to seek another recipe for coffee cake. THIS is the one.
    I made one change: Because I had no buttermilk I used a blend of sour cream and cream cheese and I will always do it this way in the future.
    I made one dozen muffins and a small cake out of this recipe (I used about a 7″ pan). It was moist and seriously flavorful. They freeze well and still taste absolutely delicious. I can’t rave about it enough and my husband can’t either.

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