If you love coffee cake you are going to love these MUFFINS! They are a tender, delicious cake with tiger stripes of cardamom spiced sugar. The streusel topping is crunchy and full of even more cardamom spiced flavor. Top that with a creamy glaze and you have the best coffee cake muffin ever!

Cardamom Spiced Coffee Cake Muffins

I love my mornings with a steaming cup of black coffee. And I love them even more when I can have one of these Cardamom Spiced Coffee Cake Muffins to go along with it. I ended up freezing a whole batch of these muffins so I could warm one up every day to have with my coffee.

When I was making these muffins I kept thinking about the coffee cake we would always have for Mother’s Day brunch. My aunt makes the best classic coffee cake! So this is my take on coffee cake and those memories.

Also be sure to check out my Blueberry Earl Grey Muffins with Streusel.

a cardamom spiced coffee cake muffin without the glaze

Main Ingredient Notes

Cardamom Spiced Sugar- This adds a sugary spiced stripe to the muffins. It also adds moisture and extra flavor.

Cardamom Spiced Streusel- It seriously tastes like a crumbled spiced cookie on top of your muffin. So delicious!

Coffee Cake Muffins- This is a classic coffee cake batter EXCEPT it has browned butter which adds an amazing depth of flavor. I give instructions on how to brown butter in my recipe notes below.

Cream Glaze (optional)- These muffins taste great with or without the glaze. The option is yours and I included it because traditional coffee cake has a glaze. This glaze is thicker and creamier because I use heavy whipping cream instead of milk.

Ingredients for coffee cake, cardamom sugar, and streusel

Cardamom Spiced Sugar and Streusel FIRST

You are going to want to make the Cardamom Spiced Sugar and Streusel first for a couple reasons. One, it is going to make assembling your coffee cake muffins easier if everything is prepared before you start filling your tins. And two, we do not want the coffee cake batter to sit too long as we make the other elements because it will make your muffins tough and dry.

For the Cinnamon Spiced Sugar whisk together your granular sugar, brown sugar, pumpkin pie spice, and cardamom in a small bowl. Set that aside and make the streusel next.

For the Cardamom Spiced Streusel use your hands or a fork to blend the butter, all purpose flour, granular sugar, brown sugar, pumpkin pie spice, and cardamom. You want it to become a sandy mixture. Set it aside and start your coffee cake batter.

Making the Coffee Cake

Start by preheating your oven to 350° F and prepare a 12 cavity muffin pan with baking cups or parchment paper.

In a small bowl whisk together your dry ingredients. In a separate bowl whisk together your butter and sugars and then add the eggs, vanilla. Fold together half of your dry ingredients and Greek yogurt. Once that has been combined add in the remainder of the dry ingredients and Greek yogurt. Doing this in batches helps to keep us from overmixing the batter. Look at mine below, it will not be a completely smooth batter but will be delicious!

Coffee cake batter ready

Assembling the Cardamom Spiced Coffee Cake Muffins

  1. Add a small scoop of coffee cake batter and smooth it out so it covers the bottom of each cavity.
  2. Sprinkle one tablespoon of the Cardamom Spiced Sugar mixture to each cavity and press down gently into the coffee cake batter.
  3. Top that with another scoop of coffee cake batter.
  4. Press a tablespoon of the streusel into your coffee cake batter.

Bake the muffins for 20 to 25 minutes or until they spring back to the touch. Allow them to cool in the pan for 10 minutes before removing them. You can add the glaze while your muffins are warm or wait until they are at room temperature. They are best served warm in my opinion! Storing information are in my recipe notes below.

Stack of cardamom spiced coffee cake muffins

Recipe Substitutions

Greek yogurt can be subbed out for equal amounts of sour cream.

Heavy whipping cream can be subbed out for any kind of milk. Keep in mind the consistency will not be as thick and silky as using heavy whipping cream.

Pumpkin pie spice can be subbed out for cinnamon (1/2 teaspoon), all spice (1/4 teaspoon), and nutmeg (1/4 teaspoon). You could also just use cinnamon, just make sure you have the same amount of total spice the recipe calls for.

Bite of muffin

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Enjoy Entirely, Elizabeth
Drip of cream glaze on the cardamom spiced coffee cake muffins

Cardamom Spiced Coffee Cake Muffins

Elizabeth Swoish
If you love coffee cake you are going to love these MUFFINS! They are a tender, delicious cake with tiger stripes of cardamom spiced sugar. The streusel topping is crunchy and full of even more cardamom spiced flavor. Top that with a creamy glaze and you have the best coffee cake muffin ever!
5 from 4 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 377 kcal

Equipment

  • 12 cavity muffin pan

Ingredients
  

Cardamom Spiced Sugar

  • cup granular sugar
  • cup brown sugar
  • 1 teaspoon pumpkin pie spice; or combination of cinnamon, nutmeg, all spice
  • ½-1 teaspoon cardamom; freshly ground is the best

Cardamom Spiced Streusel

  • 4 tablespoons butter; unsalted
  • ½ cup all purpose flour
  • cup granular sugar
  • cup brown sugar
  • 1 teaspoon pumpkin pie spice or combination of cinnamon, nutmeg, all spice
  • ½-1 teaspoon cardamom; freshly ground is the best

Coffee Cake Muffins

  • ½ cup unsalted butter; browned and cooled to room temperature*
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup granular sugar
  • ½ cup brown sugar
  • 2 eggs; room temperature
  • 1 teaspoon vanilla
  • 1 cup Greek yogurt; room temperature

OPTIONAL Cream Glaze

  • 1 tablespoon heavy whipping cream
  • ½ cup powdered sugar

Instructions
 

Cardamom Spiced Sugar

  • In a small bowl whisk together the granular sugar, brown sugar, pumpkin pie spice, and cardamom. Set aside.

Cardamom Spiced Streusel

  • In another small bowl blend together with a fork or your hands the butter, all purpose flour, granular sugar, brown sugar, pumpkin pie spice, and cardamom. You want it to become a sandy mixture. Set aside

Coffee Cake Muffins

  • Preheat oven to 350° F and center oven rack. Prepare a 12 cavity muffin pan with baking cups or parchment paper.
  • In a small bowl whisk together the flour, baking powder, baking soda, and salt.
  • Whisk together browned butter, brown sugar, and granular sugar until light and fluffy (See recipe notes for more information on browning the butter).
  • Add the eggs and vanilla. Whisk until incorporated and the color of the wet mixture lightens.
  • Fold half of the dry ingredients into the wet mixture until almost incorporated. Add half the Greek yogurt and fold. Add the remainder of the dry ingredients, fold, and then the rest of the Greek yogurt, fold. Only fold until the mixture comes together, do not over mix it.
  • Into your prepared muffin pan, add a small scoop (about 2 tablespoons) of coffee cake batter and smooth it so it covers the bottom of each cavity.
  • Add 1 tablespoon of the Cardamom Spiced Sugar mixture to each cavity and press it down gently into the coffee cake batter.
  • Top that with another almost full scoop of coffee cake batter (about 3 tablespoons).
  • Top each muffin with Cardamom Spiced Streusel (about 1 tablespoon) and lightly press it into the coffee cake batter.
  • Bake in the oven for 20 to 25 minutes or until the muffins spring back to the touch.
  • Allow them to cool in the muffin pan for 10 minutes before removing. Serve them warm, that is when they are the best!

OPTIONAL Cream Glaze

  • Whisk together the heavy whipping cream and powdered sugar until fully incorporated and airy. Add more powdered sugar for a thicker glaze and more heavy whipping cream for a thinner glaze.
  • Drizzle over your muffins warm or at room temperature (whichever you prefer).

Video

Notes

Storing Information:
  • At room temperature, covered, for one to two days.
  • In the refrigerator, covered, for one week.
  • In the freezer, wrapped in plastic wrap, for up to three months. 
 
Browning the butter:
Over medium-high heat melt your butter in a pan. Stir constantly until your butter because light brown and smells nutty. Immediately pour into a heat safe bowl to stop the cooking process. Place in the refrigerator until cooled but soft. 
Keyword BAKE, BRUNCH, CAMPING FOOD, KID FRIENDLY RECIPES, MEAL PREP, MUFFINS, PARTY FOOD

If you make my Cardamom Spiced Coffee Cake Muffins, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!