Easy Coffee Cake Muffins
My coffee cake muffins are soft, fluffy, and packed with cinnamon flavor. Topped with a buttery streusel and vanilla glaze, they’re the perfect cozy treat for breakfast or a snack!
Ingredients
Streusel Topping:
- 1/2 cup all purpose flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter melted
Muffin Ingredients:
- 1 2/3 cup all purpose flour spooned and leveled
- 2/3 cup brown sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1/2 cup milk
- 1/2 cup melted butter
- 2 eggs
- 2 teaspoon vanilla extract
Glaze:
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons milk
Instructions
Prepare the streusel topping first.
- In a medium bowl, melt the butter. Then combine the flour, sugar, and cinnamon in the bowl with the butter. This will form a crumble.
Mix the muffin batter:
- Preheat the oven to 350 degrees F. Line a standard-size muffin tin with cupcake liners. Set it aside.
- In a mixing bowl, combine the dry ingredients: flour (spooned and leveled), brown sugar, baking powder, baking soda, and cinnamon.
- In a medium bowl combine the milk, eggs, and vanilla.
- In a small bowl melt the butter and allow it to cool slightly. Add it to the milk and egg mixture.
- Combine the wet ingredients to the dry and mix by hand until it just combined. Do not over mix.
- Spoon the batter into the muffin liner until it is ⅔ full. Top each muffin with a tablespoon of streusel and then continue to add it until the streusel is all gone. Gently press it into the batter to help it stick as it cooks.
- Bake them for 20-25 minutes until a toothpick is inserted and comes out clean.
Make the glaze:
- In a small bowl combine the powdered sugar, vanilla and one tablespoon of milk. Add more milk if a thinner consistency is desired. Scoop with a spoon and drizzle over the muffins.
Notes
- Always start with the streusel topping so it has time to cool. It’s much easier to crumble when it isn’t still hot from the melted butter!
- Spoon and level the flour for a more accurate measurement. Otherwise you can over measure the flour and the muffins turn out dense and dry.
- When combining the wet ingredients with the dry, be careful not to overmix.
- Room temperature eggs and milk will be easier to combine more evenly.
- Begin checking for doneness around the 20-minute mark to avoid burning the muffins. Overbaking will dry them out, so as soon as an inserted toothpick comes out clean, get them out of the oven!
- Store leftovers in an airtight container at room temperature for up to 3-4 days. I usually pop a paper towel in the container to absorb any excess moisture as well.
Nutrition
Calories: 289kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 59mgSodium: 228mgPotassium: 83mgFiber: 1gSugar: 22gVitamin A: 415IUVitamin C: 0.02mgCalcium: 85mgIron: 1mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!