These muffins officially make the case for coffee cake at the breakfast table.
The muffin base is tender and buttery while the streusel topping adds an irresistible cinnamon-y, crunchy finish.
If you’re planning ahead, thesehomemade muffinsare perfect for freezing.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
But we think thesecoffee cake-inspired muffins make a pretty great quick bite all on their own.
Place a paper towel over the muffins to help absorb excess moisture.
Spray a 12-cup muffin pan with baking spray with flour.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add melted butter; stir until combined and mixture begins to clump.
Refrigerate until ready to use.
Whisk together flour, baking powder, and salt in a medium bowl.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Divide batter evenly among prepared muffin cups (about 3 1/2 tablespoons per cup).
Bake muffins:
Bake in preheated oven 10 minutes.
Remove from oven, and top muffins evenly with remaining Streusel, pressing gently to adhere.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Let cool in pan 10 minutes.
Transfer to a wire rack to cool completely.
For the best muffins, try not to overmix the batter.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
For mini muffins, portion into mini cupcake pans, filling each well about 3/4 of the way.
you’ve got the option to dress up these muffins any way you like.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox