These Eggless Coffee Cake Muffins have the cozy flavors of a classic coffee cake—warm cinnamon, sweet brown sugar crumble, and a soft, fluffy texture—but in a fun, grab-and-go muffin form. They’re perfect for busy mornings, afternoon snacks, or even a simple dessert. Plus, they come together in under 30 minutes with just a handful of pantry staples—no fancy ingredients or special baking skills needed! They’re completely egg-free and super versatile! Whether you need a dairy-free or gluten-free option, this recipe is easy to adapt so everyone can enjoy a delicious homemade treat.
Oriana’s Thoughts On The Recipe
There’s something so comforting about coffee cake, and these muffins capture all that goodness in a quick and easy recipe! The soft and fluffy muffin base is perfectly complemented by the sweet cinnamon swirl and crunchy brown sugar topping. They’re the kind of treat that makes your kitchen smell amazing and your mornings feel extra special.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Muffins:
- All-Purpose Flour: Provides structure. Use a 1:1 gluten-free flour blend if needed.
- Baking Powder: These leavening agents help the muffins rise and stay fluffy.
- Salt: Enhances flavor.
- Milk: Keeps the muffins moist. Use dairy-free milk if needed.
- Vinegar: Reacts with the baking soda to create a light texture. Lemon juice works too!
- Vanilla Extract: Adds flavor.
- Melted Butter: Adds richness. Swap for melted coconut oil or dairy-free butter for a dairy-free version.
- Oil: Keeps the muffins extra moist. Any neutral oil works!
- Granulated Sugar: Sweetens and helps with moisture.
For the Brown Sugar Crumb Topping:
- All-Purpose Flour: Forms the crumbly texture.
- Cinnamon: Gives that warm, classic coffee cake flavor.
- Salt: Balances sweetness.
- Brown Sugar: Adds a deep, caramel-like sweetness.
- Melted Butter: Binds everything together for the perfect crumbly topping.
For the Cinnamon Swirl:
- Granulated Sugar: Sweetens the swirl.
- Cinnamon: Adds warm spice flavor.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: This recipe is naturally nut-free, but always check ingredient labels if you have allergies.
Potential Recipe Challenges & Pro Tips
- The Crumb Topping Sinks Into the Muffins: If your crumb topping melts into the muffins while baking, it might be too wet or not well-distributed. Pro Tip: Make sure your streusel mixture is crumbly and evenly sprinkled over the batter. If it looks too wet, chill it in the fridge for 5 minutes before using.
- Muffins Turn Out Dense Instead of Fluffy: Dense muffins can result from overmixing the batter. Pro Tip: Mix the wet and dry ingredients until just combined. A few lumps are totally fine—overmixing can lead to tough muffins.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Brown Sugar Crumbs
In a small bowl, mix all the topping ingredients together with a fork until crumbly; set aside.
Step 2 – Prepare the Cinnamon Swirl
In a small bowl, mix the sugar (100 g / ½ cup) and 2 teaspoons of cinnamon together.
Step 3 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Set aside.
Step 4 – Wisk Wet Ingredients
In a mixing bowl, combine the milk and vinegar. Let the mixture rest for 5 – 7 minutes. Add vanilla, melted butter, oil, and granulated sugar; mix until the sugar is dissolved.
Step 5 – Combine dry and Wet Ingredients
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy.
Step 6 – Distribute the Batter
Spoon 2 scant tablespoons of the muffin batter into each muffin liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping tablespoon of batter, until the muffin liners are almost full to the top. Some of the cinnamon sugar filling from the center layer may peek through the top layer of the batter. Top each cupcake with 1 more teaspoon of the cinnamon sugar, and then sprinkle with the streusel mixture on top.
Step 7 – Bake
Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 25 minutes.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Drizzle the cooled muffins with sugar glaze, if desired. Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Variations & Additions
- Add Nuts: Chopped pecans or walnuts add extra crunch.
- Chocolate Twist: Stir mini chocolate chips into the batter for a fun variation.
Storing and Freezing Instructions
Leftovers: Store at room temperature in an airtight container for up to 3 days. Or in the fridge for up to a week. Warm them slightly before serving.
Freezing: Wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave for 20–30 seconds.
Frequently Asked Questions
Yes! You can use lemon juice instead, or replace the milk + vinegar with buttermilk.
Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, they’re ready!
Absolutely! Just bake in two muffin pans or bake in batches.
More Egg-Free Muffin Recipes You’ll Love!
- Healthy Mini Banana Muffins
- Simple Vegan Zucchini Muffins
- Eggless Chocolate Zucchini Muffins
- Easy Vegan Banana Peanut Butter Muffins
- Bakery-Style Vegan Double Chocolate Muffins
- Easy Vegan Blueberry Muffins (No Eggs – No Dairy)
- Eggless Bakery-Style Chocolate Chip Muffins
- Browse more recipes…
Recipe Card
Eggless Coffee Cake Muffins
Ingredients
For the Muffins:
- 3 cups (420 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (2 g) salt
- 1 ½ cup (360 ml) milk
- 2 tablespoons (30 ml) vinegar
- 1 teaspoons (5 ml) pure vanilla extract
- 5 tablespoons (70 g) unsalted butter, melted
- 1/3 cup (80 ml) oil
- 1 cup (200 g) granulated sugar
For the Brown Sugar Crumb Topping:
- 1 cup (140 g) all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup (67 g) brown sugar
- 6 tablespoons (84 g) unsalted butter, melted
For the Cinnamon Swirl:
- ½ cup (100 g) granulated sugar
- 2 teaspoons ground cinnamon
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Crumb Topping:
- In a small bowl, mix all the topping ingredients together with a fork until crumbly; set aside.
Make the Cinnamon Swirl:
- In a small bowl, mix the sugar (100 g / ½ cup) and 2 teaspoons of cinnamon together.
Make the Eggless Jumbo Blueberry Muffins:
- Preheat the oven to 425ºF (220ºC). Line a 12-cup muffin pan with cupcake liners or paper muffin cups.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Set aside.
- In a mixing bowl, combine the milk and vinegar. Let the mixture rest for 5 – 7 minutes. Add vanilla, melted butter, oil, and granulated sugar; mix until the sugar is dissolved.
- Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy.
- Spoon 2 scant tablespoons of the muffin batter into each muffin liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping tablespoon of batter, until the muffin liners are almost full to the top. Some of the cinnamon sugar filling from the center layer may peek through the top layer of the batter. Top each cupcake with 1 more teaspoon of the cinnamon sugar, and then sprinkle with the streusel mixture on top.
- Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 25 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Drizzle the cooled muffins with sugar glaze, if desired. Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: This recipe is naturally nut-free, but always check ingredient labels if you have nut allergies.
- The Crumb Topping Sinks Into the Muffins: If your crumb topping melts into the muffins while baking, it might be too wet or not well-distributed. Pro Tip: Make sure your streusel mixture is crumbly and evenly sprinkled over the batter. If it looks too wet, chill it in the fridge for 5 minutes before using.
- Muffins Turn Out Dense Instead of Fluffy: Dense muffins can result from overmixing the batter. Pro Tip: Mix the wet and dry ingredients until they are just combined. A few lumps are totally fine—overmixing can lead to tough muffins.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Let the batter rest! When your batter is ready, cover it and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Add Nuts: Chopped pecans or walnuts add extra crunch.
- Chocolate Twist: Stir mini chocolate chips into the batter for a fun variation.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
