Cinnamon Streusel Coffee Cake Muffins

Coffee cake muffins are a delightful way to enjoy the warm, comforting flavors of coffee cake in a neat, handheld form. Each muffin has a tender, moist crumb and a buttery cinnamon streusel folded inside and sprinkled on top for crunchy, sweet bites. These muffins are easy to make, reliably delicious, and perfect for mornings, brunches, potlucks, or an afternoon pick-me-up with a cup of coffee.

They come together quickly and make a generous batch, so they’re ideal for sharing or for keeping on hand in the freezer. The recipe uses a cake mix base with instant pudding for extra moisture, plus a cinnamon-brown-sugar crumb that gives each muffin its signature coffee-cake flavor.

Why You’ll Love These Coffee Cake Muffins

• Quick and simple – The batter comes together fast using a boxed cake mix and instant pudding, making this a convenient recipe for busy mornings.
• Classic cinnamon flavor – The cinnamon-brown-sugar crumbs inside and on top recreate the familiar coffee-cake taste in muffin form.
• Versatile and shareable – Great for breakfast, school lunches, brunch, or as a sweet snack with coffee or tea.
• Large yield – This Amish-style recipe makes 24 muffins, so it’s excellent for feeding groups or for batch baking.
• Freezer-friendly – Bake a batch, enjoy some fresh, and freeze the rest for quick breakfasts later on.

Step-by-Step Instructions to Make Coffeecake Muffins

1. Preheat and prepare pans – Preheat the oven to 375°F (190°C). Line a 24-cup muffin tin with paper liners or grease the cups well to prevent sticking.
2. Make the cinnamon crumb mixture – In a bowl combine 3/4 cup all-purpose flour, 3/4 cup brown sugar, 3–4 teaspoons ground cinnamon, and 1/2 to 1 cup coarsely chopped pecans (optional). Stir in 1/4 cup melted butter until the mixture is evenly moistened. For best texture, place the crumb mixture in the freezer for a few minutes while you prepare the batter; chilling helps the crumbs stay on top and remain crunchy during baking.
3. Mix the cake batter – In a large bowl combine 1 (15.25-ounce) box yellow cake mix, 1 (3.4-ounce) box instant vanilla pudding mix, 2 large eggs, 1 1/3 cups water, 1/3 cup oil, and 1 teaspoon vanilla extract. Mix until smooth and just combined. Avoid overmixing to keep the muffins tender.
4. Layer batter and crumbs – Spoon about 1 tablespoon of batter into each muffin cup. Sprinkle roughly 1 1/2 teaspoons of the cinnamon crumb mixture over the batter in each cup. Add the remaining batter evenly among the cups, then top each with the remaining crumbs, pressing lightly so they adhere.
5. Bake – Bake at 375°F for about 18–20 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter).
6. Cool and serve – Allow the muffins to rest in the pan for a few minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.
7. Store or freeze – Store cooled muffins in an airtight container at room temperature for up to three days. For longer storage, wrap individually or place in a single layer in a freezer-safe bag and freeze up to two months. Reheat briefly in the microwave or warm in a low oven.

Yes. Use your favorite yellow cake recipe in place of the boxed mix; the instant pudding is optional but helps keep the muffins moist and tender.

Mix the batter only until combined—overmixing develops gluten and makes muffins tough. Use oil for extra moisture and avoid overbaking by checking at 16–18 minutes.

Yes. If you use a larger or smaller muffin tin, adjust the quantity of batter per cup and shorten or lengthen baking time accordingly. Use a toothpick to test doneness.

Cinnamon Crumbs:

• ¾ cup all-purpose flour
• ¾ cup brown sugar
• 3 – 4 teaspoon ground cinnamon
• ½ – 1 cup pecans, coarsely chopped (optional)
• ¼ cup butter, melted

Cake:

• 1 (15.25-ounce) box yellow cake mix
• 1 (3.4-ounce) box instant vanilla pudding
• 2 large eggs
• 1 ⅓ cups water
• ⅓ cup oil
• 1 teaspoon vanilla

Instructions

 

Notes

Nutrition