Coffee Cake Muffins

Coffee Cake Muffins are a delightful blend of sweet, moist cake with a salty crumb topping. They feature rich cream cheese in the center, creating a luxurious texture that pulls you in with each, irresistible bite. The combination of warm spices and subtly sweet flavors makes these muffins the perfect companion for breakfast or as an afternoon treat with your coffee. You don’t need a bakery to savor these delights; they’re a simple homemade indulgence that will impress anyone, anytime.

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I still remember the first time I tried Coffee Cake Muffins at a cozy café in town. I was immediately drawn to their golden tops and crumbly streusel. Every bite was a heavenly mix of sweetness and richness. After several attempts to recreate that magic at home, I believe I’ve finally achieved it. With the perfect balance of flavors and just 9g of protein, these Coffee Cake Muffins are easy, budget-friendly, and oh-so satisfying. You’ll want to make a batch to share or maybe just keep them all for yourself!

Why You’ll Love This Recipe

• Simple & Quick: You can whip these muffins up in about an hour, perfect for breakfast or a last-minute gathering.
• Irresistible Flavor: Each bite is a perfect harmony of fluffy cake and buttery streusel, with a lovely cream cheese surprise in the middle.
• Eye-Catching Appeal: You’ll impress your family or guests with muffins that look as good as they taste.
• Flexible Serving: These muffins are great for breakfast, brunch, or as a snack throughout the day.
• Diet-Friendly Options: With alternative ingredients, they’re perfect for those seeking lower sugar options.

Ingredients You’ll Need

• 4 oz Cream cheese (softened): This adds a rich, creamy texture. Make sure it’s at room temperature for easy mixing.
• 3 tbsp Besti powdered monk fruit allulose blend: A low-calorie sweetener that helps keep the muffins sweet without the added sugar.
• 1/2 tsp Vanilla extract: For depth of flavor. Pure vanilla extract works best for a natural taste.
• 5 tbsp Unsalted butter (softened): Butter provides moisture and richness. If needed, you can substitute it with coconut oil for a dairy-free option.
• 1/2 cup Besti monk fruit allulose blend: This is your primary sweetener, ensuring your muffins are sweet yet health-conscious.
• 3 large Eggs (at room temperature): Eggs help bind the ingredients and add structure. Using room temperature eggs helps them incorporate better.
• 3 tbsp Heavy cream (at room temperature): This keeps the muffins moist. If you prefer a lighter version, use whole milk instead.
• 1 tsp Vanilla extract: An extra splash of vanilla deepens the flavor profile.
• 2 1/2 cups Wholesome Yum blanched almond flour: The main flour ingredient making these muffins gluten-free and giving them a wonderful texture.
• 2 tsp Baking powder: This helps the muffins rise beautifully while keeping them fluffy.
• 1/4 tsp Sea salt: Enhances overall flavor and balances sweetness.
• 1 cup Wholesome Yum blanched almond flour: Needed for the streusel topping, providing a nutty flavor.
• 1/2 cup Besti brown monk fruit allulose blend: This gives the streusel topping that irresistible caramel-like sweetness and crumbly texture.
• 1 tbsp Cinnamon: A fragrant spice that adds warmth and deliciousness to both the muffin and streusel.
• 1/8 tsp Sea salt: Just enough to enhance the sweetness in the streusel.
• 2 1/2 tbsp Unsalted butter (melted): Used in the streusel to bind the topping.
• 1/4 tsp Vanilla extract: Just a touch for the streusel to add a flavor kick.

How to Make Coffee Cake Muffins

1. Prepare the Cream Cheese Filling: In a deep medium bowl, combine 4 oz softened cream cheese, 3 tbsp Besti powdered monk fruit allulose blend, and 1/2 tsp vanilla extract. Use a hand mixer to blend until completely smooth.

2. Form the Cream Cheese Log: Transfer this mixture onto a sheet of plastic wrap, and roll it into a long, thin log shape. Twist the ends to seal, and freeze for at least 30 minutes.

3. Make the Muffin Batter: In a large bowl, beat together 5 tbsp softened unsalted butter and 1/2 cup Besti monk fruit allulose blend until the mixture is fluffy and light. Add in 3 large eggs, followed by 3 tbsp heavy cream and 1 tsp vanilla extract, mixing until everything is combined.

4. Combine Dry Ingredients: Gradually stir in 2 1/2 cups blanched almond flour, 2 tsp baking powder, and 1/4 tsp sea salt. The batter should be thick and creamy.

5. Prepare the Streusel Topping: In a medium bowl, mix 1 cup blanched almond flour, 1/2 cup Besti brown monk fruit allulose blend, 1 tbsp cinnamon, and 1/8 tsp sea salt until uniform. In a separate bowl, combine 2 1/2 tbsp melted butter and 1/4 tsp vanilla extract. Pour this over the dry mixture and mix until you get a crumbly texture.

6. Preheat & Prepare Muffin Tin: Preheat your oven to 325°F (162°C), and line a muffin tin with 12 parchment paper liners.

7. Assemble Muffins: Spoon about half of the muffin batter into each cup, filling them almost halfway. Sprinkle roughly 1 cup of the streusel (around 2/3 to 3/4 of the total mix) over the batter. Gently fold it in with a spatula—don’t mix it uniformly; you want to see streaks of streusel!

8. Add the Cream Cheese: Take the cream cheese log out of the freezer and slice it into 12 pieces (about 2 teaspoons each). Place one slice in the center of each muffin cup.

9. Top Off with Batter & Streusel: Spoon the remaining batter over the cream cheese slice in each muffin cup, filling them to the top. Crumble the remaining streusel over the muffins, aiming for about 2 teaspoons per muffin.

10. Bake: Place the muffin tin in the oven and bake for 22-28 minutes. They’re done when the streusel is a dark golden brown and a toothpick inserted comes out clean. If they are browning too quickly, tent them with foil during the final minutes of baking.

11. Cool and Enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm with a cup of your favorite brew!

Storing & Reheating

Store your Coffee Cake Muffins at room temperature for up to 3 days in an airtight container. You can refrigerate them for up to a week, but the texture may change slightly. For long-term storage, freeze the muffins in a freezer-safe container for up to 3 months. When you’re ready to enjoy them, simply pop them in the oven at 350°F (175°C) for about 10 minutes to refresh their texture.

Chef’s Helpful Tips

• To avoid dense muffins, ensure you properly measure your almond flour. Too much can make the muffins heavy.
• For the creamiest filling, make sure your cream cheese is adequately softened before mixing.
• If you’re using cold eggs, briefly soak them in warm water for a few minutes to bring them closer to room temperature.
• Feel free to experiment with different spices like nutmeg or add some chopped nuts for added crunch.
• These muffins also make a perfect gift. Simply pack them in a cute box and share the joy!

There’s nothing quite like the cozy scent of freshly baked Coffee Cake Muffins wafting through your kitchen, inviting you and your loved ones to gather around. With their soft texture, irresistible cream cheese layer, and crumbly streusel topping, they’re sure to become a cherished favorite. Don’t hesitate to adapt the toppings or fillings to suit your personal taste — perhaps some fresh berries or a drizzle of glaze. Enjoy these delightful muffins as a treat any time you crave something sweet, and relish the happiness they bring into your home.

Recipe FAQs

Can I make these muffins ahead of time?

Absolutely! You can prepare the batter and cream cheese filling a day ahead. Just store them separately in the refrigerator and bake them fresh in the morning. They’ll taste as if they’ve just been made!

Can I use a different sweetener instead of monk fruit?

Yes, you can use sugar or your preferred sweetener, but keep in mind that adjusting the sweetener may change the texture and sweetness level. If using granulated sugar, stick to the same measurements as the monk fruit blend for the best results.

How do I know when my muffins are done?

The muffins are fully baked when the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If there’s wet batter on the toothpick, they need a bit more time in the oven.

How should I store leftovers?

For best results, store your muffins in an airtight container at room temperature for up to three days. If you want them to last longer, consider freezing them in a freezer-safe bag or container.

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