Coffee cake muffins are the epitome of cozy baking. With their fluffy texture and a delightful crumb topping, these muffins deliver a warm, indulgent experience that pairs exceptionally well with a fresh cup of coffee or tea. The blend of rich flavors—from buttery almond flour to sweet cinnamon—creates a comforting treat that’s perfect any time of day. And let’s not forget about the luscious cream cheese surprise tucked away in the center. Each bite is a delightful reminder of why baking at home is so rewarding.

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I first encountered coffee cake muffins at a brunch gathering, and I was instantly enchanted. They were soft, sweet, and so inviting, beckoning me to have just one more. Since then, I’ve made it my mission to create a version that’s not only delicious but also packed with protein—around 9 grams per muffin! These coffee cake muffins are easy to whip up, budget-friendly, and a surefire crowd-pleaser. Trust me, once you try them, your kitchen will become the go-to spot for friends and family alike. I can’t wait for you to make them!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Coffee Cake Muffins
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Coffee Cake Muffins

Why You’ll Love This Recipe

Simple & Quick: You can have these muffins ready in no time, perfect for busy mornings.
Irresistible Flavor: The combination of creamy filling and crumbly topping makes every bite a delight.
Eye-Catching Appeal: They look as good as they taste, a great conversation starter at any gathering.
Flexible Serving: These muffins are ideal for breakfast, brunch, or a sweet afternoon snack.
Diet-Friendly Options: Made with wholesome ingredients, they fit various dietary preferences.

Ingredients You’ll Need

4 oz Cream Cheese (softened): Adds a rich, creamy texture and flavor. Make sure to soften it for easy mixing.
3 tbsp Besti Powdered Monk Fruit Allulose Blend: A low-calorie sweetener that keeps your muffins sweet without the sugar crash.
1/2 tsp Vanilla Extract: This enhances the overall flavor, bringing warmth and depth. Use pure vanilla for the best results.
5 tbsp Unsalted Butter (softened): Gives the muffins their rich texture. Always use softened butter for easy incorporation.
1/2 cup Besti Monk Fruit Allulose Blend: Provides the bulk of the sweetness without added carbs.
3 large Eggs (at room temperature): Essential for binding the ingredients together and adding moisture.
3 tbsp Heavy Cream (at room temperature): Makes the batter extra moist; it’s important to have it at room temperature for even mixing.
1 tsp Vanilla Extract: Adds more depth to the flavor profile. Use pure for the best outcome.
2 1/2 cups Wholesome Yum Blanched Almond Flour: This gives the muffins a heart-healthy boost and keeps them gluten-free.
2 tsp Baking Powder: Helps the muffins rise to that perfect fluffy texture.
1/4 tsp Sea Salt: Balances the sweetness of the muffins for a well-rounded flavor.
1 cup Wholesome Yum Blanched Almond Flour: Used for the crumb topping; it keeps it light and tasty.
1/2 cup Besti Brown Monk Fruit Allulose Blend: This adds sweetness and a slight caramel flavor to the crumb topping.
1 tbsp Cinnamon: This classic spice lends a warm, cozy flavor that’s simply irresistible.
1/8 tsp Sea Salt: Just a pinch to bring out the sweetness in the topping.
2 1/2 tbsp Unsalted Butter (melted): Helps bind the crumb topping together and adds rich flavor.
1/4 tsp Vanilla Extract: Adds warmth and enhances the overall flavor of the topping.

How to Make Coffee Cake Muffins

Prepare the Cream Cheese Mixture: In a deep medium bowl, combine 4 oz of softened cream cheese, 3 tbsp of Besti powdered monk fruit allulose blend, and 1/2 tsp of vanilla extract. Use a hand mixer to beat until smooth and creamy.
Shape and Freeze: Transfer the cream cheese mixture onto a sheet of plastic wrap, forming a long log shape. Twist the ends to seal and freeze for at least 30 minutes.
Make the Muffin Batter: In a large bowl, beat together 5 tbsp of softened unsalted butter and 1/2 cup of Besti monk fruit allulose blend until fluffy. Add in 3 large eggs, 3 tbsp heavy cream, and the second dose of 1 tsp of vanilla extract, mixing until fully incorporated.
Combine Dry Ingredients: Gradually mix in 2 1/2 cups of blanched almond flour, 2 tsp of baking powder, and 1/4 tsp of sea salt until the batter is uniform. It will be quite thick.
Prepare the Streusel Topping: In another medium bowl, stir together 1 cup of blanched almond flour, 1/2 cup of Besti brown monk fruit allulose blend, 1 tbsp of cinnamon, and 1/8 tsp of sea salt. In a small bowl, blend 2 1/2 tbsp of melted unsalted butter and 1/4 tsp of vanilla extract, then add this to the dry mixture and stir until crumbly.
Preheat the Oven: Preheat your oven to 325°F (162°C) and line a muffin tin with 12 parchment paper liners.
Layer the Batter: Spoon a portion of the muffin batter into each muffin cup, filling just under halfway.
Add the Cream Cheese: Remove the chilled cream cheese log from the freezer and slice it into 12 pieces (about 2 teaspoons each). Place one slice in the center of each muffin cup.
Top with Remaining Batter: Spoon more muffin batter over the cream cheese slices, filling each cup to the top.
Finish with Streusel: Crumble the remaining streusel topping over each muffin, about 2 teaspoons for each muffin.
Bake: Bake the muffins for about 22-28 minutes, or until the streusel is darker golden and a toothpick inserted in the center comes out clean. If the tops begin to brown too much, tent them with foil until baking is complete.

Storing & Reheating

To store your coffee cake muffins, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. If you wish to freeze them, wrap each muffin individually and store them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, pop them in a microwave for about 15-20 seconds to warm them through. You might notice the texture change slightly after freezing, but a quick heat will refresh their deliciousness.

Chef’s Helpful Tips

Check if your cream cheese is truly softened before mixing; this prevents lumps in your muffins.
Make sure your eggs and heavy cream are at room temperature to achieve a smoother batter.
If you want to reduce the sweetness, feel free to cut down on the sweeteners without worrying about the overall recipe.
Store any leftover streusel topping in the fridge for other baking projects—it’s great on everything from cakes to pancakes!
For a flavor twist, add in a handful of nuts or dried fruit to entice your taste buds further.

There’s something magical about baking at home, especially when you create delightful treats to share. Coffee cake muffins embody this charm beautifully. With their delicious flavors and cozy aroma wafting through your kitchen, they’re bound to become a favorite! Experiment with different ingredients—like swapping in some vanilla bean paste for a flavor upgrade. Don’t hesitate to make these muffins your own. Enjoy the process, and most importantly, enjoy the muffins themselves!

Recipe FAQs

Can I make these muffins ahead of time?

Absolutely! You can prepare the batter ahead of time and store it in the fridge. Just be sure to add the cream cheese filling right before baking for the best texture.

What can I substitute for almond flour?

If you need an alternative to almond flour, you could try using oat flour or whole wheat flour; just note that the texture may vary slightly from the original recipe.

Can I reduce the sweetness in this recipe?

Yes, you can adjust the amount of the monk fruit sweeteners to your preference. Start by reducing by a tablespoon and taste the batter before baking.

How do I know when the muffins are done baking?

The muffins are ready when the streusel topping is golden brown and a toothpick inserted into the center comes out clean. If you see moist batter, they need more time!

⭐ If you make my Coffee Cake Muffins recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Coffee Cake Muffins