Go Back

Nutty Coffee Cake Muffins How To Bake

Fluffy, moist muffins swirled with a cinnamon-pecan streusel topping—perfect for breakfast or an afternoon treat with coffee. These Nutty Coffee Cake Muffins combine the comforting flavors of classic coffee cake with the convenience of individual portions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1.75 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, melted and cooled
  • 0.75 cup buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
Streusel Topping
  • 0.5 cup chopped pecans toasted
  • 0.25 cup brown sugar, packed
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter, cold and cubed

Method
 

Steps
  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk melted butter, buttermilk, egg, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
  5. In a small bowl, combine pecans, brown sugar, flour, cinnamon, and cold butter. Use your fingers to rub butter into dry ingredients until crumbly.
  6. Divide batter evenly among muffin cups. Sprinkle streusel topping generously over each muffin.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, add 1/2 tsp of nutmeg to the streusel. Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.