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5 from 3 votes

Coffee Cake Muffins

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 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 173kcal

Ingredients

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

Crumb Topping

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

Instructions

  • preheat oven to 350°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

Notes

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

Nutrition

Serving: 2muffins | Calories: 173kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 325mg | Potassium: 72mg | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 0.6mg | Calcium: 64mg | Iron: 0.8mg