Coffee Cake Muffins

A coffee cake muffin on a white plate, drizzled with glaze. There is a bottle of milk in the background.

5 from 3 votes

These are seriously the ultimate breakfast (or brunch! muffin) I die over coffee cake and making them in to muffins seriously makes it all even better. Same delicious flavor packed with streusel and baked in one third of the time.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 173kcal

Author: Kadee & Desarae

Equipment

Mixing Bowl
muffin tin

Ingredients

2 cups bisquick *FOR GLUTEN FREE BISQUICK SEE NOTES
⅔ cup milk
1 egg
2 TBS sugar
½ cup fresh blueberries optional

Crumb Topping

¼ cup bisquick
⅓ cup brown sugar
1 TBS sugar
¼ teaspoon cinnamon
3 TBS cold butter

Cinnamon Swirl (if Desired)

¼ teaspoon sea salt
½ cup brown sugar
2 teaspoon cinnamon

Instructions

Preheat oven to 425°F
Mix bisquick, milk, egg and sugar until well combined. Stir in blueberries.
Fill cupcakes half full with batter. they will rise quite a bit!
In a separate bowl combine topping ingredients. Cut with pastry cutter or two knives until crumbly.
Sprinkle on top of batter.
Bake at 350 for about 15-20 minutes.
Makes 12 standard muffins

Video

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Notes

If using gluten-free bisquick mix for these coffee cake muffins add an additional ⅓ cup of milk to the batter.

If you desire glaze here is a simple recipe

1 ½ cups powdered sugar
1 teaspoon vanilla extract
3 Tablespoons milk
pinch of salt

Whisk together and drizzle over muffins

Nutrition