Coffee Cake Muffins

Coffee cake muffins bring all the goodness of a warm coffee cake into a simple little muffin. With soft cake and sweet cinnamon crumbs in every bite, these moist coffee cake muffins are the kind of treat that makes any morning feel special.

They're simple to whip up, always a crowd-pleaser, and the kind of muffin that disappears fast. Perfect for breakfast, brunch, or just a little treat with your coffee.

Why You'll Love These Coffee Cake Muffins

• Easy to make - Starts with a cake mix and pudding, so the batter comes together in minutes.
• Cozy flavor - Sweet cinnamon crumbs inside and on top give every bite that classic coffee cake taste.
• Versatile treat - Great for breakfast, brunch, school lunches, or just with your afternoon coffee.
• Makes a big batch - This Amish muffin recipe gives you 24 muffins, so it's perfect for feeding a crowd or stocking up.
• Freezer-friendly - Enjoy some fresh, then tuck the rest in the freezer for quick breakfasts or snacks later.

Step-by-Step Instructions to Make Coffeecake Muffins

1. Preheat and prep pans - Preheat your oven to 375℉. Line 24 muffin cups with cupcake liners. This keeps muffins from sticking and makes cleanup easy.
2. Mix the cinnamon crumbs first - In a bowl, combine the flour, brown sugar, cinnamon, and chopped pecans (if using). Stir in the melted butter until fully mixed. Tip: Place the mixed crumbs into the freezer while you prepare the batter. You don't want them to freeze - this is just to give them a quick chill so the butter firms up a bit. If the crumbs are warm when they hit the batter, they can sink into the muffin and spread out more, losing that crisp "streusel" look. Chilled crumbs stay firmer, so they sit on top and keep a nice texture.
3. Mix the cake batter - In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding, eggs, water, oil, and vanilla. Mix until smooth and creamy. Tip for beginners: Mix only until everything is well combined - overmixing can make muffins tough.
4. Fill the muffin cups - Spoon approximately 1 tablespoon of the batter into each muffin cup.
5. Add the crumbs - Sprinkle about one and one half teaspoons of the cinnamon crumb mixture over the batter in each cup.
6. Add remaining batter and crumbs - Divide the rest of the batter evenly among the muffin cups, then sprinkle the remaining crumbs on top. Lightly press them into the top of muffins so they will stick.
7. Bake - Bake at 375℉ for 18-20 minutes, or until a toothpick inserted comes out with crumbs (not wet batter).
8. Cool - Let muffins rest in the pan for a few minutes, then transfer them to a wire rack to cool completely.
9. Enjoy! - Serve warm with coffee, or store at room temperature in an airtight container for up to 3 days.
10. Optional Storage: Freeze for later - Once cooled, place the cinnamon muffins into an airtight container or wrap them individually in plastic wrap and place single-layer in a freezer bag. Freeze up to 2 months. Thaw and reheat in the microwave for 20-30 seconds or in the oven at 300℉ for about 10 minutes.