Making these Eggless Coffee Cake Muffins is beyond easy and requires only pantry staples. The recipe is simple, does not require an electric mixer, and makes irresistible muffins that work as a special treat!
About Coffee Cake Muffins
The muffins are called coffee cake muffins because, traditionally, they are served with coffee. Some might think that coffee will be an ingredient in this recipe, but that is not true! And if you don’t drink coffee, no worries! These muffins can be enjoyed with milk, tea, or as is. But if you are interested in coffee-flavored desserts, check out Eggless Coffee and Walnut Cake, Almond Coffee Cake (Eggless), and Coffee Cupcakes (Eggless). I have also posted Eggless Coffee Cake, which does not contain coffee but is moist, buttery, and has a crunchy streusel top. Returning to these muffins, they are packed with cinnamon sugar flavor. Coffee Cake muffins are buttery, moist, and topped with buttery brown sugar streusel. The recipe is simple and requires a few ingredients. Making the batter is quick, and you do not need an electric mixer!
How To Make Coffee Cake Muffins
Preparations
Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease with non-stick spray. Set aside.
Making The Cinnamon Swirl
Combine brown sugar, ground cinnamon, and a pinch of salt in a small bowl and set aside.
Preparing The Streusel Topping
Combine flour, brown sugar, and cinnamon in a bowl. Add butter and mix until the mixture clumps together. Set aside.
Making The Eggless Coffee Cake Muffins
Add flour, baking powder, and salt in a medium bowl and whisk until well combined.
In a large bowl, add melted butter, sugar, and sour cream. Whisk until well combined.
Add milk and vanilla and mix together until the mixture is smooth.
Add flour mixture to the wet and gently mix until everything is well incorporated. Do not overmix.
Drop 2 tablespoons or a large spoonful of batter into the prepared muffin tins, filling them about ½ of the way. Drop a large spoonful of the cinnamon sugar mixture over the bottom layer of the batter.
Top the brown sugar mixture with the remaining muffin batter to fill the muffins up about ¾ of a way. Be careful here, and do not fill the batter all the way to the top.
Finally, top each muffin with a large spoonful of streusel topping, gently pressing into the top of the muffin batter so it sticks.
Bake the muffins for 5 minutes at 425°F (220°C). Then, turn the oven down to 350°F (180°C) and bake for an additional 14-16 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and allow the muffins to cool completely before serving.
More Eggless Muffins
Recipe Card
Butter For The Streusel: Use melted or softened to room temperature butter to make the topping. Sugar For The Streusel: I have used dark brown sugar to make the streusel, but you can also use light brown or white sugar. However, the color of the streusel will be different. Sour Cream: If you do not have sour cream, use the same amount of whole milk yogurt. Mixing The Batter: Do not overmix the batter to get soft and tender coffee cake muffins.
