Old post — I haven’t converted this into a recipe card yet, but if you want a reliable streusel-topped muffin, this version is worth trying.
Old Post From 2009
I was supposed to be cleaning and preparing for Fuzz’s party when a friend emailed asking for a good streusel muffin recipe. I hadn’t planned to bake, but the idea of streusel muffins was irresistible, so I made a quick half-batch of these Streusel Coffee Cake Muffins.
This recipe is a slightly modified half batch of a classic streusel coffee cake muffin — I added chocolate chunks and pecans. The ingredient list looks long because several items in the batter repeat in the streusel topping.
These muffins are rich and flavorful. They may be a bit indulgent for an everyday breakfast, but they make a lovely dessert or a popular choice for school events and gatherings.
Streusel Coffee Cake Muffins
Streusel topping:
1 ½ tablespoons unsalted butter, softened (22 g)
2 tablespoons packed light brown sugar (27 g)
2 tablespoons quick or old‑fashioned rolled oats
2 tablespoons all‑purpose flour (18 g)
¾ teaspoon ground cinnamon
2 tablespoons chopped walnuts or pecans, toasted
Batter:
1 cup all‑purpose flour (135 g)
⅓ cup packed light brown sugar (74 g)
½ tablespoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ teaspoon ground cinnamon
⅛ teaspoon freshly ground nutmeg (adjust to taste)
¼ cup buttermilk (60 ml)
2 tablespoons lightly beaten egg (about 1 small egg)
½ teaspoon vanilla extract
4 tablespoons unsalted butter, melted and cooled (57 g)
¼ cup chocolate chunks or semi‑sweet chocolate chips
Preheat the oven to 375°F (190°C). Line six muffin cups with paper liners or lightly spray them with baking spray.
To make the streusel: combine the softened butter, brown sugar, oats, flour and cinnamon in a small bowl. Use a fork to work the mixture until it forms coarse crumbs. Stir in the toasted nuts and set aside.
For the batter: whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl.
In a separate bowl, whisk the buttermilk, beaten egg and vanilla. Pour the wet mixture into the dry ingredients, then add the melted butter. Stir gently until the dry ingredients are just moistened. Fold in the chocolate chunks.
Divide the batter evenly among the prepared muffin cups. Generously sprinkle the streusel topping over each muffin. Bake until the tops are golden and a toothpick inserted into the center comes out clean, about 18–22 minutes depending on your oven.
Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool slightly before serving.
Yield: 6 muffins