Quick & Tasty Coffee Cake Muffins: A Delightful Recipe for Every Occasion

Ingredients

Dry Ingredients

• 1 ½ cups all‑purpose flour
• ½ cup packed light brown sugar
• 2  teaspoons baking powder
• ¼  teaspoon baking soda
• ¼  teaspoon salt

Wet Ingredients

• ⅓  cup melted unsalted butter
• ⅓  cup whole milk
• 1  large egg, lightly beaten
• 1  teaspoon pure vanilla extract
• 1  tablespoon instant coffee powder

Streusel Topping

• ¼  cup all‑purpose flour
• ¼  cup light brown sugar, packed
• 2  tablespoons cold unsalted butter, cubed
• ½  teaspoon ground cinnamon (optional)

Instructions

Mixing and Filling

1. Combine wet and dry. Make a well in the dry mixture and pour in the wet ingredients. Gently fold with a rubber spatula until just combined—over‑mixing creates tough muffins. Small lumps are fine.
2. Prepare the streusel. In a small bowl, toss flour, brown sugar, cinnamon, and cold butter cubes together. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Scoop the batter. Using a ¼‑cup ice‑cream scoop, distribute batter evenly among the muffin cups, filling each about three‑quarters full. This uniform size ensures even baking.
4. Add topping. Sprinkle a generous tablespoon of streusel over each muffin. The topping will melt and caramelize, forming a golden crust.