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Coffee Cake Muffins

Coffee Cake Muffins
5 min
25 min
12 muffins
  • Not Available
Key Ingredients
A yellow bag of espresso morsels with a purple label and a cup of espresso by a chocolate cookie with espresso morsels.
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Espresso Morsels
9 oz.
  • 2 3/4 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 1/2 teaspoons ground cinnamon, divided
  • 8 1/2 tablespoons unsalted butter, divided
  • 1 cup granulated sugar
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 cup Greek yogurt
  • 1 1/4 cups NESTLÉ® TOLL HOUSE® Espresso Morsels
  • 1/2 cup packed light brown sugar
  • 1/4 to 1/2 teaspoon ground nutmeg
Make It
Step 1
Preheat oven to 350° F. Line 12 muffin tins with paper cupcake liners, set aside.
Step 2
Mix 2 1/4 cups flour, baking powder, baking soda, salt, and 1/2 teaspoon cinnamon in a medium bowl. Set aside.
Step 3
Combine 5 tablespoons butter, granulated sugar, and oil in a separate mixer bowl on medium-low speed until thoroughly mixed. Add eggs one at a time and mix. Add yogurt and mix thoroughly. Add flour mixture and mix until just combined. Stir in morsels.
Step 4
Divide the batter in half. Use one half to place in the bottom of the muffin liners.
Step 5
Combine remaining 1/2 cup flour, brown sugar, remaining 3 1/2 tablespoons butter, remaining 2 teaspoons cinnamon and nutmeg using a fork until crumbly but combined. Mixture should resemble coarse meal. Top each muffin with 1 tablespoon of streusel.
Step 6
Cover the streusel in the liners with the remaining half of the batter, then finish by topping the batter with the remaining streusel.
Step 7
Bake muffins 20-25 minutes, or until a wooden pick 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.
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