Coffee Cake Muffins

Coffee Cake Muffins
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 cup greek yoghurt
  • 1 1/4 cups NESTLÉ® TOLL HOUSE® Espresso Morsels
  • Streusel Topping Ingredients:
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 3 1/2 tablespoons unsalted butter
  • 2 teaspoons ground cinnamon
  • 1/3 teaspoon ground nutmeg


PREHEAT oven to 350° F. Line 12 muffin tins with paper cupcake liners, set aside.

MIX the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Set aside.

In a separate mixer bowl on low-medium speed, combine butter, sugar, and oil until thoroughly mixed. Add eggs one at a time and mix. Add Greek yoghurt and mix thoroughly. Add dry ingredients and mix until just combined. Stir in morsels.

Divide the batter in half. Use one half to place in the bottom of the muffin liners. Then top each muffin with 1 TBS of streusel mixture. Cover the streusel in the liners with the remaining half of the batter, then finish by topping the muffins with the remaining streusel.

BAKE muffins 20-25 minutes, or until a toothpick comes out clean, then remove from oven. Let muffins cool on wire rack for 5 minutes, then remove them from the baking pan. Let muffins come to room temperature before serving.

To Make Streusel Topping: In a medium bowl, combine all ingredients and mix using a fork until crumbly but combined. Mixture should resemble a coarse meal.