Martha Stewart Coffee Cake Muffins

This Martha Stewart Coffee Cake Muffins recipe is a soft and cinnamon-spiced treat, which includes brown sugar and heavy cream. It’s the perfect weeknight breakfast option or a cozy weekend brunch idea, ready in about 35 minutes.

Martha Stewart Coffee Cake Muffins Ingredients

For the crumb topping:

• 1/4 cup lightly packed brown sugar
• 1 tablespoon granulated sugar
• pinch of salt
• 1/4 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, melted
• 3 tablespoons all-purpose flour

For the muffins:

• 1/4 cup canola oil
• 1/3 cup granulated sugar
• pinch of salt
• 1 large egg
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• 1/3 cup + 1 tablespoon all-purpose flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

How To Make Martha Stewart Coffee Cake Muffins

1. Prep the oven and pan: Preheat your oven to 375°F and line 4 muffin cups with cupcake liners.
2. Make the crumb topping: In a small bowl, mix the brown sugar, granulated sugar, salt, cinnamon, melted butter, and flour. Pinch together until crumbs form. Set aside.
3. Mix wet ingredients: In a medium bowl, use an electric mixer on medium speed to beat the oil and sugar for 4 minutes. Add salt, egg, cream, and vanilla, and beat for another 15 seconds.
4. Combine dry ingredients: Sprinkle in the flour, baking soda, baking powder, cinnamon, and nutmeg. Beat until just combined.
5. Assemble the muffins: Scoop about 1 1/2 tablespoons of batter into each muffin cup. Add a spoonful of crumb topping. Divide the rest of the batter over each cup and top with the remaining streusel.
6. Bake the muffins: Bake for 19-23 minutes, until a toothpick comes out clean and the tops are golden brown.

Recipe Tips

• How do I know when they’re done baking? Use a toothpick to test the center of a muffin. If it comes out clean, they’re ready.
• Can I double the recipe? Yes, this small-batch recipe can be easily doubled to make 8 muffins.
• Can I use a different oil? Yes, vegetable oil or even melted coconut oil works as a substitute.
• How to make the crumb topping stick: Press the topping gently into the batter before baking.
• Why is my crumb topping sinking? Make sure the topping isn’t too fine; pinch it into larger crumbs for best results.

What To Serve With Coffee Cake Muffins

These muffins pair perfectly with a warm drink or light sides:

• Fresh fruit or fruit salad
• Hot coffee or chai tea
• Greek yogurt with honey
• Scrambled eggs

How To Store Coffee Cake Muffins

Refrigerate: Store in an airtight container for up to 3 days. Warm slightly before serving.

Freeze: Wrap each muffin in plastic and freeze for up to 2 months. Thaw overnight or microwave for 30 seconds.

Coffee Cake Muffins Nutrition Facts

• Calories: 340
• Total Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 63mg
• Sodium: 142mg
• Carbohydrates: 37g
• Fiber: 0g
• Sugar: 31g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these muffins ahead of time?
Yes, bake them the day before and store at room temperature in an airtight container.

Why are my muffins dry?
Overmixing or overbaking can lead to dryness. Mix just until combined and check doneness early.

Can I add nuts or fruit to the batter?
Yes, chopped walnuts or blueberries would be great additions.

How do I get more crumb topping per muffin?
Double the crumb topping ingredients if you love a thick, bakery-style layer.

Try More Recipes:

• Martha Stewart Coconut Pineapple Cake
• Martha Stewart Coconut Pound Cake
• Martha Stewart Coconut Lemon Cake