Vanilla Bean Coffee Cake Muffins

Coffee Cake Muffins sit on a wire cooling rack next to a gray striped towel

Fluffy, delicious Vanilla Bean Coffee Cake Muffins, filled and topped with a pecan streusel. These muffins are the perfect sweet addition to any weekend breakfast or brunch!

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 285kcal

Ingredients

Muffins

½ cup unsalted butter softened
¾ cup granulated sugar
1 ½ teaspoons vanilla bean paste
1 teaspoon pure vanilla extract
¾ cup Greek yogurt
2 eggs
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt

Pecan Streusel

6 tablespoons dark brown sugar
1/3 cup all-purpose flour
¼ cup unsalted butter melted
½ cup pecans roughly chopped
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F. Place paper muffin baking cups on a muffin tray, and spray with nonstick spray. Set aside.

Make the muffins

In a large bowl, cream together the softened butter and sugar until smooth and fluffy using a hand mixer or stand mixer.
Add the eggs, vanilla bean paste, vanilla extract and Greek yogurt, blending until smooth.
In a separate bowl, sift together the flour, baking powder, baking soda and salt, and whisk until combined.
Slowly pour the dry ingredients into the wet, mixing until just combined.

Prepare the streusel topping

In a smaller bowl, combine the brown sugar, flour, butter, pecans and vanilla extract.
Mix until combined, and set aside.

Prepare and bake the muffins

Use a cookie scoop to dollop 2 tablespoons into the base of each baking cup.
Sprinkle a little of the streusel topping on top of the muffin batter. I used about 1 tablespoon per muffin.
Top each muffin with an additional 1 tablespoon of muffin batter. Smooth down the batter with a spatula or offset spatula.
Top each muffin with more streusel topping, too.
Transfer the muffin tin to the preheated oven. Bake for 20-25 minutes, or until the muffins have risen, are golden brown and are cooked through. Be sure to test them by inserting a toothpick and checking the pick when removed to confirm the muffins are not raw in the middle.
Allow 5-10 minutes to cool, then enjoy warm!

Notes

Recipe adapted from Laughing Spatula's Ultimate Sour Cream Coffee Cake.

I've changed this recipe over the years for consistency's sake, as well as for the sake of not needing extra special ingredients if you don't have these on hand in your home. Here are some ways to infuse more vanilla into the coffee cakes:

Substitute ¼ cup vanilla sugar for the same amount of regular granulated sugar.
Instead of vanilla bean paste, scrap the seeds from a whole vanilla bean and toss those into the batter.
If you are dairy free, use room temperature coconut oil in place of the softened butter. Use melted coconut oil for the melted butter. Use an unflavored dairy free yogurt, too!

Quick tips and tricks to the best coffee cake muffins

Bake 'em in advance for a playdate or kid-centric gathering. My kids adore these muffins, and yours might, too!
Don't skimp on the vanilla. You really can taste it, and that makes these coffee cake muffins feel special!
Store 'em on the countertop covered for 1-2 days. The streusel topping will become less crisp the longer the muffins sit out, but their flavors are still amazing.

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