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Coffee Cake Muffins Recipe

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4.3 from 30 reviews

These Coffee Cake Muffins combine the delightful flavors of cinnamon, buttery streusel topping, and a moist vanilla-infused muffin base, perfect for breakfast or a sweet snack. They feature a layered cinnamon sugar middle and a crumbly topping, finished with a light powdered sugar glaze for extra sweetness.

  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

Cinnamon Sugar

  • 1/3 cup granulated sugar (66 grams)
  • 2 teaspoons cinnamon

Streusel Topping

  • 1/2 cup all-purpose flour (62.5 grams)
  • 1/2 cup light brown sugar (100 grams) (or 1/4 cup granulated sugar and 1/4 cup dark brown sugar)
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup unsalted butter (56 grams) (melted)

Muffin Batter

  • 2 cups all-purpose flour (250 grams) (measured properly)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams) (softened, but not melted)
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup brown sugar (50 grams) (light preferred)
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sour cream (120 ml)
  • 1/3 cup milk (80 ml) (recommended 2%)

Glaze

  • 1/2 cup powdered sugar (55 grams)
  • 1-2 tablespoons milk or cream

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a 12-cavity muffin pan with muffin papers.
  2. Prepare Cinnamon Sugar: Stir together 1/3 cup granulated sugar with 2 teaspoons cinnamon until evenly mixed; set aside for layering.
  3. Make Streusel Topping: In a bowl, mix 1/2 cup flour, 1/2 cup brown sugar, and 1 1/2 teaspoons cinnamon, then stir in melted butter until the mixture resembles damp sand and forms crumbles.
  4. Mix Dry Ingredients for Batter: Whisk 2 cups flour, baking powder, baking soda, and salt in a medium bowl to combine evenly.
  5. Cream Butter and Sugars: In a large bowl, beat softened butter with granulated and brown sugars until the mixture is fluffy and light in color.
  6. Add Eggs and Vanilla: Mix in vanilla extract, then beat in eggs one at a time, scraping down bowl sides to incorporate completely without lumps.
  7. Combine Batter Ingredients: On low mixer speed, add half the flour mixture, then sour cream. Follow with the remaining flour mixture and finally milk. Mix just until combined to avoid overmixing.
  8. Assemble Muffins – Layering: Spoon 1 to 1 1/2 tablespoons of batter into each muffin paper, filling about 1/4 to 1/3 full.
  9. Add Cinnamon Sugar Layer: Sprinkle the cinnamon sugar evenly over the batter in each muffin cavity.
  10. Finish Muffin Batter Layer: Spoon about 1 tablespoon of batter over the cinnamon sugar layer; if batter remains, add slightly more so papers are 2/3 to 3/4 full.
  11. Top with Streusel: Evenly sprinkle the streusel crumble on top of each muffin.
  12. Bake Muffins: Bake in the preheated oven for 23-27 minutes or until a toothpick inserted into the center comes out clean.
  13. Cool Muffins: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  14. Prepare Glaze: Whisk powdered sugar with 1 tablespoon milk, adding more milk or powdered sugar as needed to achieve a thin drizzle consistency but still opaque white in color.
  15. Drizzle Glaze: Once muffins are cooled, drizzle the glaze over the tops evenly for a sweet finish.

Notes

  • Measure flour properly by spooning into the cup and leveling to avoid dense muffins.
  • Do not overmix the batter; mix just until ingredients are combined to keep muffins tender.
  • Use 2% milk as recommended for the best texture, but whole milk or cream can add richness.
  • The streusel topping can be made ahead and stored in the refrigerator for up to 2 days.
  • Adjust glaze thickness by adding milk or powdered sugar gradually for desired drizzle consistency.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/coffee-cake-muffins-recipe/